In an unprecedented and trailblazing move, the much respected New Zealand home and body care brand Ecostore is taking full responsibility for the afterlife and disposal of its packaging with a newly-announced bottle collection system.
Consumers can be assured that the bottle ‘recall’ as they calling it, is not due to any packaging or product fault, but rather an impressive response to the critical need to take pressure off our country’s overwhelmed waste and recycling system. And remarkably the new program has the potential to take millions of bottles out of the waste systems in the short-term alone.
Customers are urged to take their bottles to more than 100 partnering schools, speciality grocery stores and Ecostore refill stations that have been set up as collection points across the country.
Ecostore Group CEO Pablo Kraus is determined to add something positive to 2020, and define it as the year that businesses step up and take action and responsibility for the waste they create.
“Our company is guided by the principle of ‘planet before profit’, yet we know that our bottles, despite using sustainable and renewable sugar plastic, are part of the problem,” he says. “I’m so proud of my team who have worked tirelessly over the last year to develop New Zealand’s first comprehensive closed loop system for household and personal care products through our Plastic Return Programme.”
“Issuing this Permanent Bottle Recall is a way of highlighting the urgency of the problem, while presenting a positive solution,” says Ecostore Group Marketing Director Jemma Whiten. “While our programme is viewed as a starting point, the aim is to create a system that can be scaled across many businesses to drive change and maximise the amount of plastic taken out of our overwhelmed system.”
Ecostore has already been trialing this programme with nine schools to great success, and is now ready to engage the wider population to educate communities around the importance of creating a circular recycling model.
To learn more about the program and where you can drop off your old Ecostore bottles, visit their website for further information.
Jeff Fearon is no stranger to oject d’art, having spent more than two decades as one half of celebrated architecture firm Fearon Hay. As the brains behind some of New Zealand’s most notable buildings and developments, Fearon is a tastemaker with an impeccable understanding of materials, landscapes and heritage spaces. Here, he shares his most treasured personal pieces.
“From the bottom left, is a cuff from Rick Owens gifted to me on my 40th birthday by friends who know me too well. It doesn’t get worn as often as I would like anymore, but when it does it feels good.
Next to this on the floor is an SPQR plate, a discarded utilities cover that was retrieved from the footpaths of Rome when I was 21. I’d just been in Auckland for the first time after living and studying in Australia for some time, and had spent too much time at the restaurant of the same name on Ponsonby Road, so it seemed like a great souvenir.
Above this is a Comme des Garçons jacket. I don’t have a lot of luck with online shopping, but not only was this one on sale, it was the right size, and arrived in a couple of days, and remains a firm favourite in my wardrobe.
Standing with the jacket is my grandfather’s Selmer Paris MK6 Alto saxophone procured by him in 1950, the year of my mother’s birth. It’s still in its original case. Now both of my sons enjoy playing it as much as I enjoyed playing it with him all those years ago.
Continuing with the music theme are a few of my favourite vinyls, LCD Soundsystem and Chromatics’ Night Drive, in the front and Kruder & Dorfmeister’s G-Stoned at the back. This one in particular has a fabulous little lump in the vinyl, as a reminder to not leave your records in a hot car, but somehow the stylis still hangs on.
Next to this is Blondie’s Parallel Lines, which I have to hide from my sons as they love to play ‘Sunday Girl’ at 45 RPM.
The golden floor light is a favourite gift from my wife Sophie, the Stchu-Moon light, by Catellani & Smith. Funnily enough, the editor of this magazine introduced me to the brand when we visited the Milan Fair together back in 2010.
Perched above the records is one of my favourite knives by Pallares, it’s extremely sharp, beautiful and very useful. The artwork is a Sally Mintram drawing from 1995 gifted to me by my parents upon graduation of my architecture degree. It’s called The Red Chair, and is drawn in a style that is very familiar to me, and also just happens to be the name of the cafe above which I lived during my architectural studies in Melbourne.
The last thing is a photo of my wife Sophie, before I met her. She’s sitting on the floor of her flat in London, sewing and looking extremely happy. I insisted that I keep this photo for myself.”
Octopus is one of those things that’s easy to get wrong, but hard to pass up when it’s done right. For dishes that do the seafood justice, look no further than the following offerings from these local restaurants.
Grilled octopus with yuzu pepper soy, aji amarillo mash & shichimi pepper from Azabu From the first day Azabu opened its doors, its grilled octopus has been a standout. The iconic dish comprises seasoned, grilled and sliced octopus, served on a bed of mash — currently it’s a delightful whip of potato mixed with aji amarillo. This hot yellow chilli pepper is used a lot in Peruvian cuisine and has a slightly sweet flavour with plenty of heat. A citrusy yuzu pepper soy sauce and the final sprinkle of spicy Japanese shichimi pepper enhance the overall complexity yet cohesiveness of this dish.
South Island octopus with potato, smoked mayonnaise, seaweed butter, chili and spinachfrom Ostro A long-standing favourite on the Ostro menu, Josh Emett’s incarnation sees perfectly charred octopus accompanied by golden, fried potatoes that have crisp exteriors and fluffy centres, and a smoked mayonnaise to enhance the charred flavours of the delicacy. Adding another dimension to the flavour is butter which has been infused with seaweed and is complemented by a drizzle of chilli, achieving the perfect hybrid of spicy and umami.
Omni’s octopus with X.O
Octopus, X.O from Omni With culinary influences from Norway and Hong Kong, it’s no surprise the talented team at Omni know how to throw down a damn good octopus dish. Grilled until beautifully charred, Omni’s octopus is chopped into bite-sized pieces you can easily pluck up with your chopsticks and pop into your mouth. The texture is tender yet pleasingly chewy, with XO sauce adding an irresistible umami element and a thoughtful triangle of lemon offering a bright burst of citrus to cut through the richness.
Wood fired octopus, braised fennel, celeriac, bottarga from Lilian This special dish from neighbourhood eatery Lilian lets whole octopus tentacles shine. Braised then finished over the wood fired grill, they’re served on a celeriac puree with olive and preserved lemon gremolata, finished with a small herb salad, basil oil and grated bottarga (salted fish roe).
Bar Celeste’s seared octopus with parsnip velouté
Seared octopus, parsnip velouté, chorizo vinaigrette and herb salad from Bar Céleste One of the most in-demand dishes on Céleste‘s menu, the octopus is back and as delicious as ever. Served atop a silky parsnip puree, with a salty, savoury chorizo vinaigrette and fresh, fragrant herb salad, this dish hits all the right flavour notes with each satisfying bite.
Charcoal grilled octopus, baby fennel, tomato, cannellini beans and lemon dressingfrom Gusto at the Grand Renowned chef Sean Connolly shines a light on the unsung hero of Italian cuisine at his restaurant, Gusto at the Grand. His rendition of octopus carpaccio is the palate cleanser that everyone needs. Thin slivers of delicately cooked octopus are sprinkled with capers, shallots, fresh chilli and a drizzle of EVOO for the ultimate example of tasteful simplicity.
The Poni Room’s grilled octopus with potato
Grilled octopus with potato, muhammara, and ginger-spring onion relish from The Poni Room Commercial Bay hotspot The Poni Room serves its tasty octopus dish with crispy and fluffy roasted potatoes, a Middle Eastern red bell pepper dip called muhammara and a zesty relish — ideal when washed down with a glass of rosé from the restaurant’s ample selection.
Octopus sashimi ceviche with ‘Myoga’ ginger from Cocoro Cocoro chef and owner Makoto Tokuyama’s ceviche dish sees delicate slices of slow braised octopus served with Japanese Myoga ginger, giving the dish a dimension of earthy zest and showcasing the tenderness that this seafood is capable of achieving.
Izu’s chargrilled octopus
Chargrilled octopus with cauliflower, capsicum and ponzu from Izu Papakura-based modern Japanese restaurant Izu is all about utilising the freshest local ingredients for a memorable and beautiful eating experience, and its octopus dish is no different. A light and delicate yet still satisfying addition to the menu, chargrilled octopus meets roasted cauliflower and capsicum, topped with a fresh ponzu dressing.
Takoyaki from Nishiki If you’re a bit tentative about wrestling a whole tentacle, consider Nishiki’s takoyaki as the perfect gateway dish. A street food favourite in Japan, takoyaki is a sort of dumpling which sees tiny bits of octopus swirled through a savoury batter and cooked into deliciously crispy balls. Enjoy topped with sticky, sweet sauce, Japanese mayo and plenty of gently moving bonito flakes.
New Zealand born, New York-based creative Tom Gould is an award-winning director and photographer. His films and photography have been screened and exhibited globally in MoMA, the Institute of Contemporary Arts and the British Film Institute, while having worked for a variety of clients and brands including NBA, Ralph Lauren, Reebok and MTV. Gould is also the co-creator of Viceland TV show F*ck that’s Delicious with Action Bronson. From half a world away, the inspiring lensman shares some of his inspirations, recommendations and recent discoveries.
My personal style can be defined by: Clean, classic, comfortable.
Grills by Laurence Jaccottet
The last thing I bought and loved was: A larger than life set of luster gold grills from artist and friend Laurence Jaccottet.
An unforgettable place I visited was: Milos.
Next place I’d like to go to: Cuba — once the world heals.
An object I would never part with is: My Technics 1200 Mk2.
David Attenborough
The design (building, person, item) that inspires me is: Building: The New York City Subway System. Person: David Attenborough. Item: A pair of ‘84 Jordan 1’s.
My favourite app is: Shazam! Still the coolest.
An indulgence I would never forgo is: Cheesecake.
If I had to limit my shopping to one neighbourhood in one city it would be: The Colosseum — Jamaica Queens, NY. You can get yourself a pair of Air Max 95’s, a Cuban-Link, a new car battery and a Jerk Patty within one city block — all to the backing music of 50 Cent’s ‘If I Can’t‘.
My style icon is: Ralph Lauren with a dash of Dennis Rodman.
American novelist, playwright, essayist, poet, and activist James Baldwin
In my fridge you’ll always find: Something sweet — I’m a total sucker.
My favourite room in my house is: The one with the best light at that time of day — and it’s not always sunlight — sometimes the shadiest rooms on a sunny day are where you’ll find me.
I recently discovered: Driving in New York City. For 10 years I have been living here and due to the accessibility of the subway and the love for people watching — I never bothered to drive or to get a car. Due to the current circumstances, the way this city works has changed and having a car has become important to maneuver. It’s been a blessing, as what’s now accessible without many people on the roads has opened doors I had never looked behind.
Patu! 1983
My favourite website is:NZ On Screen. It’s a place I visit whenever homesick — it’s a comfort of being able to travel home in my head for a short amount of time. Some recommended classics you can watch there are Patu, Keskidee Aroha and this 95 Warriors Doco.
The people I rely on for my wellbeing are: My mum and my dog Harmony.
A gadget I can’t do without is: Apple AirPods. I need to be listening to music at nearly every waking moment.
Richard Serra
If price was not an issue, the one artist whose work I would collect is: Richard Serra — for my own imaginary sculpture park.
The last meal out I had that truly impressed me was: It’s been a long time between meals out in New York due to the pandemic, but my local spot The Fly is top notch.
The podcasts I listen to are: I’m a bit late to the podcast game in all honesty, but Rick Rubin’s Broken Record is a great listen. The Andre 3000 episode is really enjoyable. Goes deeper than most and I appreciate that.
For over 20 years, Sutcliffe Jewellery has created showstopping, bespoke rings with such meticulous attention to detail that to look at them up close is to discover a world almost invisible to the naked eye.
“Some people think that it’s all about the stone,” says Brent Sutcliffe, “but the way I see it, the dressing is just as important… You wouldn’t take a beautiful model and put her in the most boring pair of badly-cut trousers, would you? Great stones need great rings.”
Great rings have become something of a calling card for Sutcliffe Jewellers. Creating bespoke, handmade pieces for their clients, Sutcliffe and his team bring their intricate, imaginative designs to life with a level of precision that takes decades to hone.
“We’re constantly on a knife edge between engineering and art,” he says, and while the truth of this impresses me with the enormity of the skills required to make rings like the two pictured above, having seen what Sutcliffe continues to do, I’m confident they’ve perfected the balance.
When working with clients, Sutcliffe’s bespoke process will usually start with a stone. From there, a few designs are drawn up and presented as hand-painted pieces of art, before the ring materialises over hours of careful handiwork measured only by eye, to be presented in spectacular fashion. It’s a personal process, and one that has seen Sutcliffe stake its claim as the place to go for pieces that tell a story.
For their latest collection, the creative directors of local luxury fashion brand Dadelszen sought to expand on the juxtapositions spanned by their sought-after label.
Utilising their signature exquisite fabrics and craftsmanship, Edward and Constance von Dadelszen’s timeless, sensual garments explore the dichotomy of precious and practical; modernity and classicism; fantasy and reality.
Left: Grace dinner jacket; Right: Hutton jacket, Courchevel knit, Pika straight leg pant.
Titled Dream, and captured for an evocative campaign by Karen Inderbitzen-Waller and Delphine Avril Planqueel, this collection is especially timely in that each garment offers the wearer a sense of escapism while celebrating the romance of our remoteness.
Sumptuous cashmere knits and fine tailoring are joined by supple leather and softly constructed outerwear, crafted to shield against the elements whether they be city or alpine.
Highlights from the collection include the Carolina coat, which channels quiet luxury with its relaxed, yet precisely cut silhouette, notch lapel and detachable belt, made from unlined pure cashmere zibeline; and the Courchevel knit, imbued with an elegant nonchalance, its wide rib knitted from the softest cashmere into a figure-skimming silhouette.
Left: Carolina cashmere coat.
Designed to be worn for seasons to come, none of the pieces have a planned obsolescence, intended to be harmoniously paired with garments from collections past and future.
Dream is available now in both the Dadelszen studio and online, with the latter having been transformed into a membership-only e-commerce platform. Offering a customised luxury experience, Dadelszen’s new membership site further enhances the brand’s unparalleled discretion, personalisation and devotion to exceptional service.
Everyone’s favourite Parnell Italian institution has been running smoothly for 24 years, and now Non Solo Pizza has been brought stylishly into the 2020s with a spiffy new look and delectable updated menu.
Christopher Rendell has lent his scrupulous eye to the makeover, having founded Flinders Lane in Connecticut and worked at legendary New York restaurant Public before relocating to New Zealand and joining Savor Group.
From left: Chargrilled octopus with baby potatoes; lobster crostini
Bold and vibrant, the new menu sits firmly in the modern Italian bracket, still simple and fresh but with updated classics, new flavours, techniques and ingredients to love.
Diners can expect the likes of chargrilled octopus with baby potatoes, celery, saffron, olive and salsa verde; lobster crostini with squid aioli, fennel and mint; chicken cotoletta with a kale and red onion salad — and much more.
The courtyard has been updated by Paul Izzard
The interior has been transformed by Paul Izzard and his award-winning team, along with the ever-coveted courtyard. Transporting customers to a Tuscan garden with green and white-striped banquet seating, marble tables and ample plants, it’s the perfect venue for a long Italian-style lunch with friends and family.
Never ones to overlook the drinks offering, NSP’s refreshed cocktail list centres on both familiar and evolved takes on Italian classics. Make sure you don’t miss the dedicated Negroni menu, and the legendary Non Solo aperitivo hour which will continue between 5PM and 7PM every day, with complimentary, freshly-shucked oysters and small menu bites circulating.
To celebrate NSP’s fabulous new look, we’re giving away lunch for six people valued at $700. To enter, visit our Instagram.
Entrants must be over the age of 21. Competition closes Friday 14th August at 5pm. The winner will be notified by DM.
Nestled among the neck-craning trees in Orinda, California, the Miner Road House is an exquisite example of both visually-impressive and ethically-conscientious design. The clients, a couple of environmental scientists, relocated from the Oakland Hills to the summer climate of Orinda, and their commitment to sustainability was evident throughout the design process — including a request for net-zero energy performance annually.
Designed by renowned firm Faulkner Architects, entry to the 346 square-metre house is from the north, where a steel plate-covered walkway leads to the front door. Inside, nearly-7 metre-high ceilings and floor-to-ceiling windows build a light-filled continuity with the landscape.
Suitably tonal furniture completes the living room, with Zanotta’s Bruce sofa and Kent armchair from Studio Italia providing a cohesive feel and palette, mirroring the effect of the wood and white walls.
A 3.6 metre retractable glass wall also opens onto a patio and adjoining garden — another gesture that the family desired an open living layout that connected directly to the surrounding topography.
A mezzanine plan evolved with a double height family space nested with a master bedroom and study stacked above the kitchen and nook. A screened pacing deck for long phone calls shades the upper level from afternoon summer sun, while downstairs, secondary bedrooms along an extendable hallway wrap an outdoor dining area situated between the kitchen and family room.
Construction materials and methods were considered in balance between first and lifecycle costs. The Corten steel rain screen for the exterior and the interior wood were chosen to take advantage of the zero annual maintenance cost, and a sprayed-concrete foundation allowed formwork to be repurposed for wood framing.
Perhaps equally as impressive as this home’s aesthetic design is an 8.1kW photovoltaic system that provides on-site renewable energy, and produced more electrical energy than the house used the first year. Rainwater is collected via a waterfall from the roof at the end of the hallway, while greywater is collected separately and reused for irrigation.
This home’s pleasingly-minimalist interior finishes comprise acoustically detailed, unfinished oak ceilings and walls, with the smell of the oak and the feel of it under foot building a multi-sensory connection to the immediate landscape outside.
The sum total of the limited and landscape-driven materials in this breathtaking home, presents a relaxed and quiet built environment that allows the senses to focus on the natural environment, allowing this family to maintain a haptic connection to the rhythms of our planet in their day-to-day lives.
Architect: Faulkner Architects Interior Design: Faulkner architects with DZINE Concept
Those lucky enough to be blessed with bouncing curls will know how important it is to find the perfect hairdresser to tend to your precious tresses. To help steer you in the right direction, we’ve curated a list of hairdressers around Auckland with reputations for being the best in the business when it comes to celebrating curls in their most natural form.
Leigh Keepa at Commune Leigh Keepa is the founder of ultra-popular Grey Lynn salon Commune, and throughout his 27 years in the business has taken a bespoke approach to all his cuts. “My approach to cutting curly hair is, to first of all, listen to the client. They know their hair and all its weird and wonderful quirks better than anyone.”
After that, he approaches curly hair as he does everything else: “It’s case-by-case, as all curly hair varies wildly. Some I will cut wet but most I’ll cut dry, working very visually and with the natural movement of the hair.”
What all curly hair needs is hydration, he says. “Give it the love and it will love you right back by giving you the best version of itself. I love curly hair, and encouraging people to go with it and embrace its gorgeousness.”
Adele Rodda at Colleen With 15 years of hairdressing experience under her belt, and her own brand of New Zealand-made natural haircare called Botaniq, safe to say Adele Rodda is a hair guru. She’s a fan of starting curly haircuts dry while the curls are in their natural formation. “Everyone’s curls are different, and it’s very visual cutting curly hair. Cutting dry lets you see how the curls respond.” That being said, she will sometimes cut curly hair wet with a straight razor — “It all depends on the shape you are trying to achieve and type of curl” — and names Solange, Zendaya and Mica Arganaraz as her curly haired muses.
Katherine Gray at Bulls & China As the owner of Herne Bay salon Bulls & China, Katherine Gray has 28 years experience in the hair game. She has a natural affinity with curly hair and her approach with all cutting (curly or straight) is to work with what nature gave us. “The consultation is so very important,” she says. Talking about lifestyle, maintenance (how the client handles their hair and preps the curl) desired shape, face shape, texture, density and most importantly the bounce-back, which is the amount of length in relation to bounce back from curl.
“It can vary dramatically depending on how tight the natural curl is, and if you don’t understand the bounce back you risk cutting too short!” Gray’s approach for naturally curly hair is to work first with the curl in its natural state, dry cutting initially with a softer edge (never blunt) and no comb to sculpt and create the desired shape and length.
Benjamin James at Ryder Salon For 12 years, Benjamin James has demonstrated a passion for hair in all its infinite forms and nuances, and the in-demand stylist is very adept at curly-haired cuts. “I like to cut curly hair in its natural state; seeing how the hair bends and moves is so important to the finished result.” James never hesitates to have his clients back in the salon for a follow-up check of the cut, after they have washed and styled it themselves. “I’m alway happy to make slight adjustments if need be, for them to feel 100 percent about it.” James’ motto when it comes to curly cuts? “Natural curls should feel easy.”
Chris King at Common People The co-founder of Eden Terrace salon Common People has over 20 years experience, originally hailing from the UK where he worked at renowned salon MacMillans. “There’s no single method for cutting curls, as all heads of curl are quite different,” he says. “First and foremost is to acknowledge that at some point in the life of curly hair it’s probably had a nightmare cut!”
King looks at the condition, texture and the actual elasticity of the curl to determine within the scope of the client’s ability what the best regime for them is. “I tend to do a lot of freehand cutting (cutting dry hair in its natural curly state without the use of a comb) allowing the curl to show what it needs, as in most cases it has a mind of its own and this is something I encourage the client to love.”
Cole Schierenbeck at M11 Studio Sought-after senior stylist Cole Schierenbeck recommends sitting down with a new hairstylist for a blowdry before you commit to having them cut your hair, to assess whether they have a good understanding of curly hair. “This can occasionally be a trick question as some curly locks look better without being blowdried,” he says.
Another fan of starting a cut dry before washing, Schierenbeck (who has 27 years experience) says his general rule of thumb is to cut the hair longer than anticipated to allow for the hair to shrink once it’s washed. “Finding out what a client’s normal hair routine is, is crucial — how much time they are prepared to put into styling, how often it’s washed, what products to use and how to use them. Sometimes it’s just a matter of using a leave-in conditioner perfectly.”
An early passion for travel, an eye for beautiful things and unparalleled work ethic led Donna Higginson to form the relationships with international design companies crucial to the founding of Sarsfield Brooke, which she established in 1998. The Auckland-based wholesale furniture importer is known for its high quality Italian and European pieces with impeccable attention to detail. Higginson found a moment to give some insight into her life, from sentimental objects to favourite indulgences.
The last thing I bought and loved was: Our fabulous Akito Outdoor Sofas from Bullfrog. They arrived just before lockdown, so they certainly took the edge off working from home. It’s funny how this year has made people evaluate what is important. It doesn’t appear to be “things” but people and relationships that matter most — but it was lovely to think about while reclining on these beauties.
An unforgettable place I visited was: How do I pick? One place I went to that could never be the same was Minsk in White Russia (Belarus). We drove in a motorhome we shipped from the USA to Le Harve, France, and travelled through Europe and the Eastern Block to Minsk. Gorbachev was in power, but the country and the entire block was tipping toward significant change. It was incredible to witness some of their first steps away from communism.
Donna Higginson
Next place I’d like to go to: Somewhere warm where Covid is history!
An object I would never part with is: Mum’s cookbook from her school days that she continued to write in as she was a young mum of four. I can see my sister writing in there when helping her and remember all the great smells coming from our kitchen on a Sunday when she baked for our school lunches and the week ahead.
On my wish list is: A less hectic lifestyle.
The person that inspires me is: The incredible architect Frank Gehry.
An indulgence I would never forgo is: Arriving at the beach house every Friday night and dropping into a bubble bath with a cognac and a little Amy Winehouse.
If I had to limit my shopping to one neighbourhood in one city it would be: The fashion quadrangle in Milan.
Audrey Hepburn
My style icon is: Audrey Hepburn.
The best book I’ve read in the last year is: This year, puzzles have surpassed novels as my guilty pleasure.
I can’t miss an episode of:Dragons Den UK.
In my fridge you’ll always find: Louis Roederer, loads of vegetables and Bircher muesli.
My favourite room in my house is: My bedroom — my bath is also in there.
The people I rely on for my wellbeing are: My lovely friends.
A gadget I can’t do without is: My Apple Watch — I’ve got it all set up with all my health and fitness data, and I love being able you quickly reply to texts on it.
The one artist whose work I would collect is (if the price is not an issue): New Zealand sculptor Terry Stringer.
Azabu’s toastada. Photo: Jono Parker
The last meal out I had that truly impressed me was: Azabu in Ponsonby never fails to impress and the consistency of quality is admirable.
The podcasts I listen to are:Ted Talks and Oprah.
The beauty product I can’t live without is: My entire Dermalogica Skincare collection.
The last music I downloaded was: Tilted by French group Christine and the Queens.
If I wasn’t doing what I am, I would be: A casting director.
I have a collection of: European ski passes from the 80s.
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