Stainless steel and aluminium crafted cookware have since replaced the more classic cast iron pots and pans of yesteryear, but we should never have fixed what wasn’t broken. Because, when it comes to quality, there really is no debating the allure of a fine, cast iron pan. The advantages are seemingly immeasurable, but here are five particular reasons why we think you should be making the switch. Feeling inspired? Local tableware specialists Studio of Tableware offers a divine medley of cast iron kitchenware, from the classic skillet to large griddle pans.
It can be used for anything, literally anything Whether you are shallow frying a fillet of fish or roasting some crispy potatoes, grilling a medley of vegetables or whipping up some quick scrambled eggs, the cast iron skillet knows no bounds. So you prefer your eggs poached? The cast iron variation can master water-based cooking too, whether poaching or boiling. What’s more, because cast iron is oven safe, the cookware can double up as a baking helping hand — some recipes even require you to transfer the skillet from the hob to the oven in order to finish the meal off perfectly.
It’s safer When seasoned well, cast iron cookware is naturally non-stick. This means that you are avoiding the synthetic, harmful chemicals that often layer generic, non-stick pans. Be sure to season after every use to keep in optimum condition. To do so, after washing and drying the pan, place it on high heat. Rub the hot pan with a paper towel coated in a thin film of the oil of your choice — coconut would be the healthiest option — when it starts to smoke, rub with the paper towel once more.
It’s long lasting Cast iron cookery is basically indestructible. For starters, they don’t get ruined when rinsed while hot, like regular non-stick cookware. Its sturdiness means it can survive butter-fingered hands in the kitchen (ie: it doesn’t matter if you drop them, just watch the toes), and metal cooking utensils, like ladles or spatulas, can’t harm the seasoning. In fact, the longer you keep cooking with it the more seasoned it gets, so cast iron pans literally get better with age.
It maintains heat While a cast iron pan may take a little longer to heat up evenly, once it is hot it will stay that way for a long time, far more effectively than those of the stainless steel variety. It’s this winning factor that makes cast iron the choice material for high-heat applications like searing meat. It also means that when (no judgements here) you return to the cast iron to dish out seconds, the food will still be piping hot.
It’s easy to clean Unlike traditional cookware, which — especially the more used it is — often requires an overnight soak and a vigorous scrub to finally bid adieu to any food remnants, cast iron pans are generally far easier to clean. To clean, scrub the cast iron under hot water and then either wipe dry with a towel or set the pan over low heat until completely dry — simple.
As well suited to confined spaces as they are harmonised by a backdrop of rolling lawns and sweeping landscapes, the plunge pool is perfect for any sized property. The outdoor amenity can complement innovative architecture while elevating the layout of the entire property, enhanced with everything from fine materials such as marble, and additional features like waterfalls, entry planks and surrounding greenery. Yet the best accompaniment remains to be a serene, panoramic landscape, for pure reflection and serenity.
A plunge pool and pool room of a Connecticut home
Caroline House by Kennedy Nolan
In a French garden with a small wooden lounging deck
The plunge pool at eco-friendly resort Be Tulum, Mexico
Dipping pool and an outdoor shower in the Maldives
This Australian home features an inviting and private plunge pool connected by a deck off the master bedroom
Just like any platform, there is the valuable content that lends a rush of inspiration, but there is also a lot of drivel in between. These are the accounts that we find entertaining and inspiring while we scroll instead of stroll
Saint Hoax –@sainthoax The Middle Eastern artists skewers American popular culture so successfully that even Kim Kardashian follows him. “I happen to have a very quick photographic memory,” he told Vice. “When something happens in the pop world, I connect things instantly and merge many references together at once. I guess that’s why I’m able to come up with content so quickly.” More than 1.8 million followers are laughing along.
Siduations – @siduations Self-taught Photoshop artist Sidney Prawatyotin creates the best fashion collage/mash-ups ion social media. Gaga in the White House or the latest Dries Van Noten collection in supermarket aisles. No wonder Elle, Moncler and Miu Miu have all slid into his DMs for collaborations. The project started from boredom after Prawatyotin moved to LA from New York and quickly took off when his gal pal Chloe Sevigny regrammed his work.
https://www.instagram.com/p/B9-MKUfh80U/
Alyssa Kapito Interiors –@alyssakapitointeriors The New York interior designer delivers Manhattan vibes with tailored interiors with an alabaster gleam. It’s traditional sophistication through a minimalist filter for maximum satisfaction.
Leslie Jordan –@thelesliejordan The diminutive actor best known for playing Karen Walker’s sparring partner on Will & Grace has become social media’s unofficial ‘guncle’ during the lockdown. Jordan’s down home humour and Southern drawl make you feel good for a much-needed few seconds.
Maria Duenas Jacobs – @mduenasjacobs Take jewellery inspiration from this former Elle accessories editor turned entrepreneur. Jacobs id focusing on jewellery for children but it’s her personal take on unique pieces that puts the glint in our eye.
Insta Repeat – @insta_repeat Shining a light on the inherent replication of images that inevitably comes with the rise in popularity of social media, Insta Repeat takes a comical approach to the issue. The ironic bio “Déjà Vu Vibes. Wander. Roam. Replicate” is paired with collages that showcase an array of pictures, taken by different people, but interestingly enough, have almost identical framing, setting and even editing.
The Big Bag Club – @thebigbagclub Poking fun at the outrageous world of fashion, while also appreciating its unique quirks, the self-proclaimed handbag fanatic behind The Big Bag Club edits fashion images to highlight the big bag trend by digitally supersizing the accessory to monstrous proportions. Silly, but still entertaining.
Bee Influencer – @beetheinfluencer On a mission to save the world, Bee The Influencer travels the globe and documents its highly glamorous life on the gram inducing the envy of humans everywhere.
This heritage building that once housed a men’s retirement home has been stripped back and transformed into a spectacular private family residence by Melbourne-based practice Hecker Guthrie.
Located in the inner-city suburb of Prahran, the design team was assigned the task of restoring the address to its former glory. Adamant about maintaining the grandeur of the Victorian building, the architectural footprint was to be as minimal as possible. To achieve as much, the original structure was reinstated in every achievable way.
Uncovering and restoring the original, ornamental features such as ceiling roses ensured the building’s heritage remained intact. Simple, contemporary elements were then added as complementary, stylistic touches. The plush, velvet Baxter Chester Moon sofa by Paola Navone, for example, adds texture without detracting from the historical details.
The design firm’s ethos is that each room in a home needs a purpose and to have its own feeling. It was the pre-Raphaelite-style stained glass window from the 1880s that determined the steel blue hue in the central living space, and when the existing red carpet was removed to reveal original Baltic pine floorboards, it was partly tiled in Op Art geometric grids with colours taken from late Victorian pattern books.
While the atrium, fitted with a new skylight, was designed to be the heart of the home, freestanding units with steel framed, glass doors were substituted for solid counterparts, in order to resolve issues of light and flow throughout the other central areas. This is a family home that was designed to last, and with an immaculate synergy between art and architecture, the result is a modern ode to Victorian beauty.
It is times such as now that the necessity for a nutritious and delicious diet is more important than ever. Eating a diet rich in raw foods goes along way to supporting natural detoxing and alkalising the body by minimising the loss of enzymes and phytonutrients that may be destroyed in the cooking process. And for those who think eating raw is akin to living the life of a rabbit, the folks at Huckleberry have changed our perceptions by introducing us to this deliciously decadent raw banana ice cream. Perfect for children and adults alike, this recipe is also a great way to utilise ripe bananas.
Ingredients 20 pitted dates, coarsely chopped
2 tbsp raw honey
2 tbsp extra virgin coconut oil
1 tsp vanilla extract
Pinch ground cinnamon, to taste
4 cups sliced very ripe bananas
½ cup raw cashews coarsely chopped
1/4 cup roughly chopped almonds
Method
1. Soak dates in lukewarm water to cover for 10 minutes. Drain dates and reserve soaking liquid.
2. In a food processor, blend dates with three to four tablespoons of soaking liquid, honey, coconut oil, vanilla and cinnamon until smooth.
3. Add bananas to food processor and blend until mostly smooth, leaving some small chunks of banana intact if desired. Transfer banana mixture to a stainless steel bowl and stir in cashews.
4. Freeze mixture, stirring occasionally, until it reaches a semi-solid state, 4 to 6 hours or overnight. Allow to thaw at room temperature 30 minutes to an hour before serving. Sprinkle each serving with roughly chopped almonds.
Words Mina Kerr-lazenby | PHOTOS Josh Griggs | 17 Apr 2020
The music industry is notoriously difficult to crack, particularly in a small market like New Zealand. Young entrepreneurs Ben Wallace (BW) and Joel Woods (JW) have broken through barriers with their wildly successful vinyl pressing business, Holiday Records. Here they discuss the challenges and triumphs of making it in the music industry with one of the country’s most successful musicians, Nathan Haines (NH)
Nathan Haines, Joel Woods and Ben Wallace outside Holiday Records in Auckland
How did each of you find your way into the music industry? JW: Nathan is going to have a far more exciting answer than ours… NH: Not necessarily! People already know my story. Plus, I’m an artist; with you guys, this is different. BW: I was in a folk band a couple of years ago, and we wanted to press physical because it suited the music. I did some digging, and found I couldn’t get it pressed in New Zealand, so I went to the one person who pressed in Australia, and they were so slammed that they couldn’t even talk to me. JW: That was when alarm bells started going off. BW: So Joel and I went on a research trip to North America, and realised there was an opportunity to bring a pressing plant over to New Zealand. We teamed up with a company in Canada, who had pretty much just reinvented the wheel of record pressing by inventing this automated record press, which makes it easy for rookies to press. And we gave it the green light. JW: In terms of the retail business, we decided to be based in Central Auckland because we realised that people are interested in the process — it’s fascinating. We smashed out a brick wall and put a window in so that people can see through to the plant. NH: It’s like when restaurants decide to show the chefs.
How does living in New Zealand affect your work — do you feel there are more opportunities overseas? NH: I mean for me, absolutely. Although things have changed since I started — that’s my journey. But there’s been other people, like Freddy’s [Fat Freddy’s Drop], that have done the most amazing job, just by being in New Zealand. BW: Six60’s another one. NH: I think it’s very different for young people now, although I would still recommend to every single musician to get out of New Zealand. Even if it’s just to spend four or five years away, to then be able to really appreciate what they have at home. But then again, there was no Internet when I left, so I felt as though I had to move.
And, of course, the Internet has completely changed how people enter the music industry. NH: Yeah. I think New Zealand as a country has got a much higher profile than it did when I left. When I went to New York, people had never even heard of New Zealand. They might have heard of it through various things — America’s Cup, Peter Jackson, Flight Of The Conchords… and Lorde — but that’s it. BW: (laughs) Yeah, they’re like: ‘is that Eastern California?’ NH: So it’s great now, New Zealand has an international profile, and now people know a little bit more about our country. BW: I think, in terms of pressing plants, the Internet has helped because it killed off CDs, and flooded people with digital. But then, because people are so overloaded with digital, they have gone full circle and are now wanting the physical. NH: Yeah, if you really like an album, and you’ve been streaming it loads, then you will get to the point where you want it. BW: And if you like the album, you’re only seeing it on a tiny thumbnail on Spotify. But you want to be able to hold that 12” sleeve and be able to feel it and smell it and put it on — that’s really helped us.
What advice would you give someone trying to enter the music industry? NH: To learn music, and to get good legal advice when you sign contracts, which I didn’t do. And that’s really important. Just get as much advice as you can, because… I would have done things differently. BW: And if you want to get into music, not from a performance side, you need to find something that’s not flooded. We were lucky, we were there at the right time, and we found a niche that no one was doing at the time, and we got in. JW: If you do get an impulse, just go for it. Just work your arse off and go for it. There are no two ways about it.
What challenges did you face along the way? Surely there were some doubters who couldn’t see your vision… BW: Yeah, absolutely. You know, Joel and I were 27 when we started. JW: And people were going… 27-year-olds trying to press vinyl? Are you serious? BW: We get it all the time, we were told we were crazy, but luckily we had support from close family, which really grounded us. You should never be worried about what people think about you. If they’re laughing at you, what are they really doing themselves? JW: Failure is a big thing to use as motivation, too. Because it’s not always going to be smooth sailing, at the start of your business, or being a musician. Everybody makes mistakes, just learn from it. It’s going to be hard… but if it wasn’t, everyone would do it.
Nathan Haines
What are some common misconceptions people have about the music industry? NH: People used to think that, when you signed a contract you would be instantly rich. People also think that, when you’re standing up on stage, you’re just really into it. They have this misconception about musicians just standing there and getting really emotional, but it’s not like that, you have to get very technical. You can’t get too emotional, otherwise, it just ruins it. JW: Yeah, nobody talks about the hours you spent in your bedroom learning the sax. BW: For us, the thing that people don’t really understand is that it’s a craft, it’s not just having a printer and pressing a button. Yes, it’s an automated machine. But one of us is on it the whole time, there are a lot of moving parts, like having to change the steam settings and the cooling settings. You have to find the balance. But it’s the hardship in pressing a record that makes it so beautiful — it’s a made thing, made with blood sweat and tears. Mainly tears…
Ben Wallace
And Nathan, have you accrued a selection of loyal fans over the years? NH: Absolutely — BW: — (laughs) Like Joel’s dad. When we first told Joel’s dad that Nathan was playing a record, he was like “Oh my god! F-ck off, he’s been my idol for years.” NH: (laughs) But no, for sure. Lots of friends that I’ve met…. BW: Stalkers? NH: (laughs) No, it’s very humbling, you know. I just sent two records today to a guy in Alabama. He got hold of me through Instagram and asked me if I have any vinyl. And that happens every week, people contacting me. I’m really amazed that people might be into a record that I made 20 years ago. BW: And obviously that goes back to the Internet — he might not have ever been to a gig, but he’s seen him online and he’s like ‘holy shit, this guy’s fucking awesome.’ NH: Yeah he wouldn’t have seen me live. I’ve also got a new track out, with these young guys from the CBD, and because of it, I’m picking up all these young people, which is amazing for me. They’re doing what I was doing almost 20 years ago. Even down to the same style of music.
I’m sure that when you started out, you never thought that you’d be appealing to such a younger demographic 25 or so years later? NH: Yeah, it’s great. That track I did with Marlena Shaw? Squire For Hire? I did that for her then, and now these guys are doing it for me.
Joel Woods
If you had not succeeded, would you still be in the music industry? BW: I wouldn’t like to say we’ve done well… we’re still in the proving ourselves stage. If we talk in two years time and we’re cracking it then maybe I’ll have something to say… JW: One thing that we said at the start is that we actually like how hard this is. Because no one else is going to be stupid enough to do it… NH: And for me, that’s a hard question to answer. I still feel like I’m just beginning, to be honest. I’m just trying to upskill at the moment, I’m sort of at a level where I can mix now. I’ve been trying to do that for my whole life, but for the last six months, I’ve just been doing it every day until I get it — it’s all about just getting over your fears. BW: And I don’t think there ever really is a destination. A lot of people are like ‘I want to make it’ but then when you get there, there is no destination, there is no endpoint, because when you get to a place you’ve always wanted to be, or you meet a certain goal, then you want to go further. I imagine with Nathan it was like: “I want to learn the sax… I want to write my own song… I want to have an album… I want to tour the world’ you know, and same with us. You can’t be reaching for something, because it’s just about the journey. That’s why it’s important to enjoy every day of it, because if you’re stressing about trying to get somewhere then you just get blinded. Enjoy the journey. NH: (laughs) Holiday Records, enjoy the journey.
Is there any advice that you can give to each other? BW: Me giving advice to Nathan Haines? Are you f–cking kidding me? Erm, press some records with us? Enjoy the journey? NH: I think, enjoy the journey really is a good one. Because day in, day out, you have to enjoy it. And be true to what you guys stand for. And, you know quality is one thing. JW: Yeah, massive. NH: Because your whole reputation is based on quality. JW: Especially with physical music. NH: That’s what separates you from someone else.
To add some luxury to your lockdown Christian Dior is sharing their greatest work. I have seen plenty of fashion exhibitions, from Jean Paul Gaultier to Balenciaga, Valentino to Max Mara but nothing compares to the spectacle of Christian Dior: Designer of Dreams. The show held at the Musee des Arts Decoratifs in Paris from July 5, 2017 to January 7, 2018, encompassed the work of Dior, Yves Saint Laurent, Marc Bohan, Emanuel Ungaro, John Galliano and Maria Grazia Chiuri.
At the opening party Jennifer Lawrence, Natalie Portman and Marisa Berenson sipped Champagne on the sun-drenched lawns having absorbed decades of trend-setting designs, from the New Look to Galliano’s unrivalled bias cuts and Chiuri’s feminist filter.
Even long-time collaborator Stephen Jones, the leading milliner, was gob-smacked by the beauty on show at the exclusive opening. Now everyone can share in the ultimate fashion experience.
Take a moment to immerse yourself in 70 years of clothes, photographs, accessories and incredible beauty.
With experience working for leading jeweller Bulgari in New York, Rukaiya Daud turned her eye to beautiful everyday objects when she returned to New Zealand, founding Fourth St. From ornate hair pins to solid stone cups, Daud’s eclectic approach always achieves a sophisticated finish. Here she turns her vision on her own likes, such as Sade and massages.
My personal style can be defined as: In the words of my dear best friend: Quirky cool, effortless chic, classic yet fun-spirited.
The last thing I bought and loved was: A Christopher Esber knitted cardigan from Muse, a brown silk vintage dress online and classic gold hoops.
Formentera
An unforgettable place I visited was: There are too many to name, but I’ll go with Formentera [the Spanish island]. The laid back cool, fresh seafood and history blew my mind. I was on a boat and we explored different parts each day. Days were filled swimming and reading then going to the shore for meals.
Next place I’d like to go to: Any of our Pacific island neighbours. I’ve heard magical tales of jungles and waterfalls in Samoa and swimming with whales in Tonga. Visually I am also drawn to The Pacific. I love the organic forms of wooden hand carved objects and statues, the meaningful geometric patterns and shapes of their art and buildings painted in bold, brave colour. Warm hearts, big smiles, fresh fish and beautiful beaches also seal the deal.
An object I would never part with is: I have an opal and ruby ring that my grandmother gifted me. Both my mum and aunty thought they were going to get it, but I received it in the end – ha! I wear it most days and when I’m not wearing it I have a tan outline of it on my right ring finger.
My favourite app is: Todist is the best productivity app I’ve found and the only one I have been able to navigate. If I can, anybody can! I also love Insight Timer for Yoga Nidra.
An indulgence I would never forgo is: Taking the time to catch up with close friends. They give me energy, make me laugh and help me see things more clearly.
If I had to limit my shopping to one neighbourhood in one city it would be… The Parisian flea markets for homewares and furniture and the Marais for clothes. I have heard Shibuya in Tokyo has great vintage, although I have never been.
Bianca Jagger
Amal Clooney
My style icon is: Bianca Jagger for her wardrobe and Amal Clooney for her life, intelligence and service.
The best book I’ve read in the last year is:Where Good Ideas Come From by Steven Johnson had a lasting impact on me.
In my fridge you’ll always find: Lots of veggies. If I am well behaved and organised I’ll do a market haul on a Sunday. Courgettes, cauliflower, broccoli, hummus, all the herbs, red onion pickles, oat milk, olives, capers, lemons and eggs. Condiments. Lots of spicy condiments. Oh and cheese.
My favourite room in my house is: My bedroom.
I recently discovered: The power of the edit. Saying no.
Isamu Noguchi
The one artist whose work I would collect is (if price is not an issue) Sculptures from Isamu Noguchi.
The podcast I listen to is: Economist Radio. To the point and informative. There is so much noise when it comes to information. The world is so complex. By the time events reach headlines there are so many underlying factors and reasons why systems and countries are the way they are. I’m trying to educate myself more so that I can read the news from a point of educated understanding and not judgement.
The best gift I ever received was: An island holiday from a best friend. I took lots of memory photos that I will cherish forever. That feeling of pure contentment when you are at your most relaxed state. It’s the best.
The last meal out I had that truly impressed me was: The flounder and carrot salad at Celeste. I believe the team there is truly talented. Emma, Nick and Gatlin make you feel like you’re at home when you arrive. They have a warm energy and refreshing perspective. They truly love what they do and it shows.
The beauty / grooming product I can’t live without is: A nice face oil to massage my face with at night.
The last music I downloaded was: Sade.
If I wasn’t doing what I am, I would be: A teacher or an architect.
My favourite pampering treatment is: A good massage.
I have a collection of: Books, jewels and friends.
Expand your basic cocktail repertoire by ordering some fruit and vegetables. Turn to lime, coconut, chilli and watermelon for devilish drinks that boost your spirits and vitamin intake.
Watermelon Spritz with Chilli vodka
Ingredients 30ml chilli infused vodka 15ml Martini Bianco 15ml Aperol 30ml fresh watermelon juice 45ml Soda 1 Mint sprig 1 crack of black pepper
Method 1. In a mason jar crush large chunks of watermelon with a muddler. Strain out the fresh juice and set aside. 2. Measure and pour the chilli infused vodka, Martini Bianco, Aperol and fresh watermelon juice into a stemless wine glass. Swirl to combine. 3. Half fill a second stemless wine glass with ice, pour in the soda and top with the watermelon mixture. 4. Garnish with mint and dust with cracked black pepper to serve.
Chilli Vodka Infusion Slice 5-6 fresh chillies and put them into a full bottle of vodka. Leave for two hours and the infusion will be ready to use.
Method Simply shake liquid ingredients over ice and double strain to serve. Garnish with fresh chilli.
For infused gin We infused 200g desiccated coconut per litre of gin. Allow to infuse for at least 48 hours before straining out solids.
For chilli syrup Finely dice 5 chilli peppers. Dissolve 500g white sugar with 500ml water. Add chillies and pop on medium heat. Let simmer until desired heat and consistency are reached (should coat the back of a spoon). Strain out solids and let cool.
Fejoia Caipiroska
Ingredients: 60ml Vodka 2 Feijoas 1 Lime (cut into 6 wedges) 1 tsp Raw sugar 1 sprig of fresh Mint to garnish Crushed ice
Method: 1. Scoop out the flesh of two feijoas per Caipiroska and whiz in a blender for several seconds. 2. Pour into a glass, add the sugar, squeeze in juice from lime wedges, add the wedges to the mix, then muddle just enough to dissolve the sugar. 3. Add vodka and stir together. 4. Fill another glass completely with crushed ice and strain contents over top. Garnish with a sprig of mint and extra lime if desired.
Designer Pip Edwards is the epitome of antipodean cool, bringing her distinct vision to ‘It’ activewear label P.E Nation, available at Superette. Having honed her design skills at Ksubi, Sass & Bide and General Pants, Edwards has surfed more trends than most Bondi denizens. Here the ever upbeat Edwards shares her insights and secret loves, from infrared saunas to Riverdale.
My personal style can be defined as: Street, casual, sporty and tomboy.
The last thing I bought and loved was: An Anine Bing checkerboard coat. It’s just arrived and I can’t wait to rock it all through winter.
An unforgettable place I visited was: Mykonos. I love Mykonos! For the people, the food, the beaches, the hotels, the nightlife … it’s got it all.
Next place I’d like to go to:Longitude at Ayers Rock (6 star glamping), in Australia. I’m now finding local and national places to visit – exploring my own backyard.
Longitude at Ayers Rock
My favourite app is: actually Pinterest. I use it for research nearly every day. I work on it to create all my private mood boards for colour palettes, silhouettes, patterns, style, themes, retail inspo and interior inspo.
An indulgence I would never give up is: Cookies and Cream Connoisseur Ice-cream
If I had to limit my shopping to one neighbourhood in one city it would be: It would be an equal tie between Sydney’s Bondi Beach and Paddington.
My style icon is: The Attico Girls (Gilda Ambrosio and Giorgia Tordini) and Clara Berry.
The best book I’ve read in the last year is:101 Essays That Will Change The Way You Think by Brianna Weist.. I have sooooo many books on my coffee table to tackle, but I just keep re-reading this book.
I can’t miss an episode of:Riverdale.
The cast of Riverdale
In my fridge you’ll always find: Tahini, hommus, tabouleh, lemons, blueberries, raspberries, fresh dates, cashews, boiled eggs, sriracha mayo, baby carrots and bone broth. My daily staples.
My favourite room in my house is: my lounge room….. I love my couches.
I recently discovered: Skipping.
A gadget I can’t do without is: my Toastie Maker
The one artist whose work I would collect is (if price is not an issue):James Ettelson.
James Ettelson
The last meal out I had that truly impressed me was:Seans Panaroma and Icebergs in Bondi Beach, always.
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