While spending time indoors, take inspiration from the outdoors and adorn yourself with bold accents in deep ocean blue and forest green jewels for a look that’s positively daring. Make dinner at home a black tie affair or let your Zoom meeting focus on your emerald accents. Before you knot it you will be having a different type of baguette at breakfast.
As we spend more time with our computers at home than we intended in 2020, it’s the perfect opportunity to upskill, move forward and upgrade our efficiency. Here’s some practical advice on how to successfully use technology to get ahead.
1. Track Your Time To change your habits, you must first understand what your habits are, and we bet you would be surprised at the amount of time you spend procrastinating on the web (even more than you would expect). There are a number of time-tracking apps (such as Intervals and Harvest) that will give you more of an insight into how and where you spend your time online, we suggest you run one in the background for a week while you go about your business, and then you can assess the damage.
2. Do Not Disturb Calendar alerts, software updates and push notifications — it’s no secret that the digital world is a racket of productivity devouring distraction. To put an end to the madness the solution is simple: while at work, put your device on Do Not Disturb mode. If you can’t part with certain push notifications — like the news, — be sure to utilise Safari’s built-in read-it-later tool, or download an app like Instapaper. Both run on the same premise. When a notification pops up and rouses your attention with a juicy story, instead of letting your focus disintegrate, simply click on the browser extension and save it for later.
3. Utilise Your Phone’s Timer There is an abundance of productivity-boosting apps at your fingertips, but instead of littering your phone with further distraction, may we suggest something that’s already pre-installed and ready to use: the clock. Tap into the Pomodoro Technique and use your timer to break down work into 20-minute intervals, each of which can be followed by a five-minute break. Be sure to use your breaks wisely too — here is the one time you can check messages, scroll Instagram or Google mindlessly, so make the most of it.
4. Call on the Help of a Digital Assistant Not only can you offload your mental to-do list onto the, albeit mechanical, brain of your new PA, you can also get them to check in with you to see how you’re getting on with certain tasks. A simple “Hey Siri, in one hour check-in with me to see if I’ve completed this proposal” will automatically set up a reminder that you will receive on both your iPhone and Mac. It’s a little pushy, but we bet you would rather have that spurring you on than your boss constantly calling on Zoom.
5. Manage Your Tabs Messy Internet browser, messy mind — that’s what they say. Like most, you’ve probably got multiple tabs open in multiple browser windows, each of which offers a black hole that will break your productive stride once clicked upon. But not to fear because, of course, the very thing that’s causing you problems (the Internet) also boasts the solution. If you’re running with Google Chrome, you can download the Tabli Chrome extension and instantly file all your messy documents into their own neat little files. No more flicking between multiple tabs desperately trying to find that document. The pop up allows faster switching between windows and tabs and lets you name the windows that you have populated with the tabs relevant to the particular project you’re working on.
Claire Sullivan-Kraus – Founder and Editor In Chief
Lady in Waiting: My Extraordinary Life In The Shadow Of The Crown by Anne Glenconner “If you were hooked on The Crown you will love this sassy memoir of drama, tragedy, and royal secrets by Anne Glenconner – a close member of the royal circle and lady-in-waiting to the notoriously difficult Princess Margaret. Talk about a stiff upper lip.”
Broken Glass by Alex Beam “The true story of the unique and intimate relationship that gave birth to the architectural dream Farnsworth House, a masterpiece of 20th century design – and deteriorated into a desperate feud.”
No Filter by Sarah Frier “Award-winning reporter Sarah Frier looks into the rise and rise of Instagram and how it became the most culturally defining app of the decade. Like.”
Damien Woolnough – Editor
Too Much Is Not Enough by Andrew Rannells “The Book of Mormon had to close prematurely in Auckland but the star of its original Broadway run delivers his fair share of drama in this witty, self-deprecating and ultimately life-affirming autobiography.”
Uncanny Valley: A Memoir by Anna Weiner “An outsider’s inside take on the bloated and dangerous rise of Silicon Valley and the culture created behind the boom. On her journey Wiener wonders why an industry that was supposed to bring people together ended up creating divisions.”
Fliss Grennell – Advertising Manager
Piece of Cake by Cupcake Brown “The harrowing story of a girl who faces abuse in foster homes and is exposed to drugs, sex work and gang violence before waking up behind a dumpster and deciding to turn her life around. No wonder Oprah loved it.”
Arabella Nelson – Digital Manager
Guest House For Young Widows of Isis by Azadeh Moaveni “An at times disturbing look at why 13 young women were drawn to the extremist Jihadist movement.”
Getting your required dose of style stimulation from luxury labels is increasingly challenging with few at-home occasions requiring an haute couture gown and the international runway shows cancelled in the wake of Covid-19.
Dior has come to the rescue with its highly engaging Dior Talks podcast series.
The curated episodes go far beyond the ateliers and runway to look at the way fashion is being shaped through collaborations with ground-breaking artists and intellectuals.
Start by getting insights from Dior creative director Maria Grazia Chiuri, who has single-handedly shifted the approach of the historic fashion house from her predecessors John Galliano, Raf Simons and Yves Saint Laurent, through the female gaze. Then listen to the latest episode with Italian art curator Paola Ugolini.
If you really feel like doing your homework and getting the most out of the latest episode, read Virginia Woolf’s A Room Of One’s Own, which is becoming increasingly relevant as we discover the challenges and surprising joys of social isolation.
Dressing up is optional and there’s no need to rely on school French or Italian with the podcasts conducted in deliciously accented English. https://podcasts.dior.com
Get your aural fix with these addictive podcast series that look at love, murder, money and television.
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Morbid: A True Crime Podcast Best friends Alaina (an autopsy technician) and Aisha (a hairstylist) dissect a series of murders, with weird, chilling and sometimes hilarious results.
Favourite episode: The Lululemon Murder.
The Rewatchables New York cinephiles assess classic films to decide what makes them rewatchable, from The Devil Wears Prada to The Sixth Sense.
Favourite episode: When Harry Met Sally.
Fake Heiress A real life Talented Mr Ripley update following Anna Delvey, the wealthy German heiress who ran up debts at New York hotels and flew in a private jet, but was actually Russian-born fashion magazine intern Anna Sorokin.
Favourite Episode:No.4. Anna starts a $22 million art foundation.
Evil Genius British comedian Russell Kane hosts a panel that determines whether historical figures were geniuses or evil. No sitting on the fence. Whitney Houston, Fidel Castro and Queen Victoria have featured.
Favourite episode: Coco Chanel.
Mortified People read from their teenage diaries and share stories of friendship squabbles, first romances and unrequited love with an embarrassing edge in front of a live audience.
Favourite episode:Confessions of a Catholic School Girl.
What To Watch On Netflix Discover whether a series is worth watching before you invest your weeknights and a case of wine. The hosts Dotty and Jamie Guru are often joined by series’ stars.
Favourtie episode: Sex Education.
The Sun King Respected broadcaster David Dimbleby narrates this six-part series on the rise and rise of Australian media tycoon Rupert Murdoch. It’s Billions meets Succession.
Favourite episode: All of them!
Modern Love Before the television series and after the New York Times column came the podcast where Hollywood stars read moving tales of love.
Favourite episode:Jake Gyllenhaal Reads Nursing a Wound in an Appropriate Setting.
With exquisite tailoring and fabrics, clothing from Dadelszen can easily be considered works of art, so it was a meeting of minds and aesthetics when Edward von Dadelszen and his wife Constance collaborated with photographer Dina Broadhurst on their brand’s latest campaign.
The creative team came together last season with enticing summery images shot in Australia’s Worimi National Park but for Dadelszen there were more themes left to explore through Broadhurst’s powerful lens.
“Constance and I have always been drawn to the way that Dina portrays sexuality in her imagery through the female gaze, something that is extremely important to us in both our campaigns and the clothing we produce,” Dadelszen says. “We aim to create pieces that are both alluring and empowering, for the wearer (both female and male) to feel their most confident.”
Sydney-based Broadhurst rose to fame with intriguing collages combining unexpected 3D elements with the female form. Work exploring consumerism and self-identity piqued the Dadelszens’ interest, ultimately leading to Broadhurst following in the footsteps of previous campaign photographers Tony Duran and Amanda Charchian.
Having already conquered the great outdoors in their summer campaign, the latest series was taken inside Broadhurst’s home, for a more intimate result.
“Being inside Dina’s own home was incredibly special. It is not often we get to see where and how the artist lives, where she draws her inspiration from, where she exhales – where she feels most comfortable herself,” Dadelszen says.
“This campaign and collection is all about home, and what that means to us. The timing was strangely fortuitous, now that we are all experiencing an unprecedented life change at present – the concept of spending more time at home than ever is an unexpected reality we now face – the question is now, how we can live our lives, continue to express ourselves and feel inspired in this new normal?”
For Dadelszen the images weave together a variety of emotions and sensations that all follow the thread of being at home.
“The feeling of ‘home’ is a million intangible elements of everyday life combined… like the scent of a loved one on your favourite cashmere sweater; liquid silk slipped onto bare skin, after a long hot bath; finding old receipts, little rumpled timestamps of special memories from months or even years ago, deep in the pocket of your tuxedo jacket. It’s where we spend our most intimate moments, where our guards are let down and where we feel our complete, sensual selves.
“It’s about clothing to feel truly at home in, wherever in the world you may be.”
Triumph in the hospitality industry is an accomplishment yearned for by many and achieved by few. Hugo Baird, 29, has both a successful café, Honey Bones and the recently launched Grey Lynn osteria and wine bar Lilian in his repertoire. But the hospitality guru’s accomplishments have not been without challenges.
Prior to opening Honey Bones, Baird was at Herne Bay institution Five Loaves. “Were you cooking?” I ask, to which he corrects me “No, I was a dishy.” He was only 15-years-old and his time there was nothing more than a means to earn some extra cash. The stint was short and sweet as he was essentially fired — “I was too dusty every Sunday, but I’m still good mates with Michael (the owner). I don’t think he ever saw me and thought that I’d be this deep into hospo.”
Baird now looks at all of his staff, from the dishwashers to the front of house, as equally capable of owning an establishment. There’s a certain inspiration in that fact that he has no qualifications, having dropped out of high school before his final year.
After dabbling in different career paths, from building to a year as a wine salesman, 19-year-old Baird and his friend and now business partner, Willy Gresson, packed their bags for Sydney. Baird found himself working as a bartender at Manly pub, The Steyne, for 18 months. It was his “first real hospitality experience.” Returning home, Baird was set on pursuing hospitality further, in the hopes of opening his own bar someday. “When I was selling wine, Johnny de Monchy who is the General Manager of Britomart Hospitality Group, told me that I needed to work in lots of bars in order to own one. And I thought he was right.” Cue his next move, Depot.
Although Depot wasn’t strictly a bar, “it only took me one shift to become hooked. There’s something special that I can’t explain in words about working at a restaurant where there’s good food and a great atmosphere.” Baird describes owner and chef Al Brown as a man of passion, and remains inspired by his approach to dining. Baird went on to assist Warren Ford in the opening of Depot’s neighbour — Federal Delicatessen. “By this point, I knew that I wanted to open a place of my own and working at The Fed during its opening stages seemed beneficial because I thought it’d show me the ropes. It taught me that nothing in hospo goes smoothly or as planned, but that’s ok.”
For the following two years, Baird saved hard and learnt to be “a squib when it came to money.” Saving money became such a priority that he took it too seriously sometimes. To save the one dollar bus fare, Baird would walk 40 minutes to and from work, even if he finished as late as 2am.
With $15,000 in the bank and an opportunity to take over a small space in Grey Lynn, Baird bid farewell to Brown’s empire to start his own at the age of 24. He gave the Crummer Road café a refit and a new name. In 2015, Crumb was born and it dominated Baird’s next 12 months. “I treated Crumb so seriously, it was like my little baby.”
Following an intense year of all hands on deck and not even one full weekend off work, a buyer took the reins and Baird left both Crumb and New Zealand behind, on his first long-haul flight to Europe with three other friends.
Returning from four months of travels Baird had no desire to return to hospitality but at his brother’s wedding on Waiheke Island he faced endless questions about his future plans. Friends and family kept asking him why he wasn’t pursuing what he was good at: owning a café. He ferried back to Auckland on Monday, looked at Trade Me and clicked on the first listing he saw, which became Honey Bones.
Despite its solid bones, he describes the Honey Bones renovation as a nightmare. He faced sloped floors, wonky walls, and above all, the realisation that the café was located in a sleepy corner of Grey Lynn. A wave of uncertainty and insecurity hit him hard.
“I started freaking out, thinking that nobody would come,” he says. “But I was too far in to turn back.” Honey Bones opened in June 2017 and was busy throughout the year until Baird and his team took a break over the holidays. When three chefs said that they wouldn’t be returning, he had “no option of panicking,” appointing himself Head Chef for the next 35 days. The silver lining was the inevitable evolution of the menu. Baird drew inspiration from his love of Middle-Eastern cuisine with dishes such as Cilbir Eggs and Istanbul Scramble helping Honey Bones stake its claim as one of Auckland’s best cafés.
Baird has taken his learnings on to his first restaurant Lilian, insisting on having a chef as a co-owner. “If you’re the only one with skin in the game, you’re the only one who cares enough to prevent certain things from happening. You get a restaurant, great. You employ a chef, he makes a great menu, everyone’s loving it. The chef decides to leave, the food is not as good, it’s game over.”
The business is not for everyone and Baird warns young hopefuls who have dreams of their own café or restaurant, “it’s not that fun. It’s hard work and you’ve got to be willing to give up your life.”
Baird recently ate his way around New York City, fuelling a growing vision for a pizza restaurant, that will bring something new to the Auckland dining scene.
“I thrive off customers telling me that my restaurant transported them to another city,” he says. “It’s those moments which make all the hard work, missing out on a lot of my youth, the stress of managing people, all worthwhile.”
Image credit: Photos of Hugo: Josh Griggs. Interior photos: Jono Parker
With so many things in the world beyond our control, focus on what we can change, such as stress levels and our skin. Pampering at home lets you deal with unwanted anxiety while tackling fine lines, pigmentation and enlarged pores. Treat yourself with these star performers from our beauty cabinet.
The Cleanser — Codage Cream Cleanser Reaping the benefits of a cream cleanser takes time but this treat from international spa leaders The Spring Spa is worth every second. Packed with Moringa extract and organic shea butter, the cream becomes a cleansing foam when brought into contact with water, gently sweeping away impurities. With 90 per cent natural ingredients it’s sulfate free and perfect for sensitive skin. With more time at home you might not be wearing as much make up as usual but cleansing has never been more important.
The Multi-tasker — The Beauty Chef Probiotic Skin Refiner Head to New Zealand’s best holistic beauty destination The Facialist for this probiotic all-rounder that is is a gentle AHA exfoliator, intense moisturiser and effective pore-refiner. Beauty entrepreneur Carla Oates discovered the liquid while experimenting with fermentation. “I used it on my skin as I knew it would be rich in goodness from the fermentation of all the beautiful, nutrient dense whole foods plus I knew it would have to contain lactic acid from the lacto-fermentation process,” Oates says. The formula, which is rich in super hydrating lactic acid, boosts collagen production, leaving you ready for video chat close-ups, without any filters.
The Eyes — Votary Intense Eye Oil Not all at home treatments require an egg timer and patience for results with the intense eye oil from British make up artist Arabella Preston delivering immediate gratification. The ingredients read like the world’s most complicated salad with seed oil, avocado, almond and leaf extract but the application of the eye roller around the sockets is simple, with tuberose and vitamin A-packed retinoid targeting fine lines. Feel free to dine out on the full Votary selection at Spring Spa’s store.
The Moisturiser — Medik8 Daily Radiance Vitamin C Moisturiser One of the most reassuring parts of a spa treatment is the clinical surroundings, with white-coated staff and machines that would look at home in a science fiction film. The straight-forward packaging of Medik8 does the job, and delivers with the smallest amount applying easily, penetrating deeply and leaving a refreshed finish. Yes, it’s packed with Vitamin C, and tetrahexyldecyl ascorbate but you will feel equal parts efficient and indulgent when you use it.
The Mask — Sothys [W.}+ Brightening Mask Along with the perfect scented candle and whale music playlist, it takes a mask to transform your home into a spa, cucumber slices are optional. French skincare brand Sothys manage to combine a relaxing treatment with a moisturising concoction that targets pigmentation and sallow skin with their [W.}+ Brightening Mask. Vitamin C and niacin do the hard work while you let the clay gently tighten for 10 – 15 minutes before rinsing and preparing to clock your radiance upgrade.
The Candle — Ecoya Blue Cypress & Amber Lighting a candle signals that it’s time to pay attention to yourself and your skin care. Charge the air with pampering aromas with this Ecoya candle that brings the outdoors inside. Aromas of Australian cypress, tropical fruits and heady amber attack anxiety in a delightful way. And breathe.
In my world, a perfect cookie is one that has golden, crisp edges, a soft, gooey and chewy centre and is filled with enough chocolate chunks to complement each bite. The cookie must be flat, but not thin like a pancake and last (but certainly not least), it must be moist enough to hold its own without a glass of milk on the side, which should only be used for dunking to enhance the flavour of the cookie — not hide its dry texture.
Although a chocolate chip cookie might seem like baking basics 101 to some, a lot of you would be surprised at how many variables exist around the making of this treat — tiny details that can change the end result dramatically. Making the perfect cookie is a complex process and so it is after much trial and error, and years of refining and perfecting that I share my recipe with you. Without further ado, here is how to make the ultimate chocolate chip cookie.
Ingredients 1 cup of Lewis Road Creamery unsalted butter, melted (230g) 1 cup of white sugar (200g) 1 ½ cups of brown sugar, packed tightly (330g) 2 tsp of pink Himalayan salt 1 egg 2 tsp of pure Vanilla extract ½ cup of buttermilk 2 ½ cups of standard flour (310g) 1 teaspoon baking soda 1 block of Whittaker’s Creamy Milk Chocolate 1 block of Whittaker’s Dark Chocolate Sea salt flakes Makes approximately 24 cookies
Method 1. Start by melting your butter in a saucepan and wait for it to slightly brown. The subtle burnt flavour will make your cookies taste like butterscotch toffee and allow more depth in flavour. Remove from heat and allow the butter to cool back down to room temperature. 2. In a large mixing bowl, whisk together the white sugar, brown sugar, pink Himalayan salt and cooled butter until the mixture turns foamy. The brown sugar is key to making a soft and chewy cookie. 3. Add in the egg, vanilla and buttermilk and mix until it forms a creamy consistency. The addition of buttermilk will make your cookies incredibly moist and gooey. 4. Sift the flour and baking soda into the wet mixture and make sure you don’t overmix the dough. Overmixing your dough will make the cookies slightly tough as the gluten in the flour develops. 5. Chop up your chocolate into rough chunks and incorporate that into the batter. Cut your chunks into shards, so they distribute all throughout the cookie like a rippled effect instead of a few chips sprinkled on top. 6. Take some cling wrap, place it over the top of the bowl and put the dough in the fridge for at least 24 hours. Refrigerating the dough will allow the flavours to develop. 7. When the batter has been chilled, preheat the oven to 180°C, fan baked and line your baking tin with paper. 8. Take an ice cream scoop and scoop the dough onto the pan, spacing each scoop by at least 10cm. These cookies spread and you don’t want them to stick together. 9. With cookies, it’s almost impossible to give an exact time to take them out of the oven. They take a little longer than 10 mins, but just keep an eye on them and when the edges have turned golden, you know they’re ready. 10. While the cookies cool down, take a pinch of sea salt flakes and sprinkle them over the cookies. Sea salt flakes will add a crackling effect to the texture of your cookie while enhancing its flavours.
Words Claire Sullivan | PHOTOS Anson Smart | 24 Mar 2020
Dancing between the old and the new, this multifaceted home by Studio CD takes us on a theatrical and visual journey as it playfully juggles masculinity and femininity.
Despite millennial pink adornments and modern artefacts, the grand 853 square metres of house in Sydney’s Woollahra is structured with distinctly traditional bones. It has been dubbed ‘Art House’ because of the juxtaposition of the theatrical and quirky by designer Claire Driscoll Delmar of Studio CD. In her designs for a young family with a newborn, Delmar envisioned a home where ‘fun’ was the recurring motif within the subtle layers of heritage foundation. Delmar expertly interplays shapes with texture, and use of materials, tone and colour, to ensure that fun does indeed take centre stage.
The dining area, with its elegant wooden flooring in dark oak-shade, is lifted and offset by the accents of red on the vase and sculpture stand. Unique art and lighting pieces, selected for their surprising compatibility with heritage details, create a playful ambience, while allowing the sophisticated architectural features to shine.
Delmar’s favourite space is the traditional living area, which smoothly integrates shape, palette and texture and adds fun through repeated hidden elements. A keen eye might spot that the pleats of the model’s skirt in the Miguel Vallinas Prieto photograph above the fireplace, are cleverly echoed in the pleats at the base of the dining table. With such deft touches, Delmar brings subtle cohesion to the entire space. This room offers two focal points through the attention-grabbing balance of muted tones with splashes of pink. With subtlety, the eye is led to the right of the space itself.
The classic heritage architectural curves are emphasised by the custom furniture whose smooth lines replace the more usual, crisp aesthetic and sharp corners. Soft textures create a relaxed space in the main bedroom, while bold, deep-red touches highlight the marble-textured fireplace. A mysteriously blurred painting nestles to one side. Unique connections dance among the cleverly-placed, and intricate, custom furniture, featuring playfully-repeated colour, shape and texture. Overall, the individual parts of the Art House come together to form one cohesive whole, while also leaving a lasting and joyful impression of dramatic whimsy.