The turbulence of this year has left no industry unscathed, whether that be hospitality, travel, beauty, the arts — or fashion. For some, it’s brought into focus the delicate thread on which everything hangs, for others, the impossibility of continuing at the same rate that things have been going until now.
Fashion’s reckoning had been occurring for some time within the sustainability and ethics sector. Ever since the 2013 Rana Plaza disaster, in which 1,134 people were killed in a garment factory collapse in Bangladesh, conversation, thought and action has been swirling around the churn of fast fashion and the relentless march of the seasonal fashion calendar. Most of the industry has a long way to go to address this.
The new Britomart Maggie Marilyn store, designed by Katie Lockhart
From the time she launched her label in 2016, Maggie Hewitt of Maggie Marilyn has made it her mission to prioritise manufacturing and retail practises that care for both the Earth and its inhabitants, and her methods have evolved with each new season. The latest evolution has come after a year of reflection for Hewitt, who announced this week that her label will no longer be stocked with wholesalers. Instead, it will be sold on a direct-to-consumer basis from maggiemarilyn.com, and the newly-unveiled flagship store in Britomart — designed by renowned interior designer Katie Lockhart, Hewitt intends for it to be the first of many stores around the world.
“Our purpose is to use fashion to create a better world. Our mission is to help transition the fashion industry to one that is transparent, circular, regenerative and inclusive,” said Hewitt in a statement. “Our vision is for a healthy planet, empowered people and an economy that puts these things first.”
Somewhere Sport
Moving away from the traditional, seasonal fashion calendar, Maggie Marilyn will now be released as 95 percent ‘Somewhere’ pieces — the brand’s range of more affordable seasonless basics made with traceable fabrics — and 5 percent ‘Forever’ capsules, designed to reflect the whimsical and colourful aesthetic that drew many to the brand in the first place.
As part of this launch, Hewitt has released Somewhere Sport, a leisurewear range of track pants and shorts, crewneck sweaters, one shoulder singlets and more, all in-keeping with the ethos of traceability and circularity. Both ranges also have an extended size range, now available in sizes 6 to 20.
While Maggie Marilyn got its flying start selling through international e-tailers like Net-a-Porter, the goalposts have shifted and now it’s about being sustainable in the original sense of the word — able to be maintained, long term. With a mission to use fashion to create a better world, Hewitt is well on her way with her latest venture.
Longer evenings and warmer nights mean one thing: the chance to enjoy good times with good company. Enter the Gin Rosa Malfy Gintonica, a sophisticated yet unfussy cocktail that makes the perfect partner for summer entertaining. Starring Malfy Gin Rosa, an elegant fusion of Sicilian pink grapefruit, Italian lemons, handpicked juniper and fine botanicals, this delicate and deliciously fruity gin provides the perfect anchor for this relaxed aperitivo cocktail. Inspired by the Amalfi lifestyle, Italian-owned Malfy Gin embodies the essence of La Dolce Vita. Also known as the Malfy way of life, this philosophy is realised in effortlessly refreshing cocktails like the Gin Rosa Malfy Gintonica. With assembly as simple as splashing and stirring, you can spend more time soaking up those special moments. Cheers to that.
Ingredients 50ml Malfy Gin Rosa 150ml Fever Tree elderflower tonic 5ml sweet vermouth (such as Lillet) Pink grapefruit and rosemary sprig, to serve
Method Build ingredients in a glass over cubed ice and gently stir to combine. Garnish with a wheel of pink grapefruit and a sprig of rosemary.
We’ve filled our shelves with the latest and greatest novels, gotten swept up in the gripping appeal of non-fiction, now we turn our attention to memoirs — the art of a true story, crafted from memories and written in one’s own words. Lifting the curtain on interesting lives across the globe, these memoirs span from scientists and single mothers to comedy kings and modernist masters.
Girl Decodedby Rana el Kaliouby Rana el Kaliouby, a young, Muslim woman, became a global pioneer in emotional AI after co-founding Affectiva, a company that revolutionised technology. This captivating memoir follows the scientist’s quest to reclaim our humanity by imbuing technology with EQ to counteract our emotionally-blind digital universe.
A Very Punchable Faceby Colin Jost The head writer at Saturday Night Live pens his memoir as a series of hilarious essays that pull back the curtain on the funnyman’s colourful life, and reveal why he has had to learn, on more than one occasion, how to take a punch.
The Hungover Gamesby Sophie Heawood Funny, poignant and painfully honest, this is the story of one woman’s journey from a carefree life in Los Angeles to suddenly facing the challenge of motherhood, on her own. Told with frank and fearless humour, it’s easy to see why this soulful, unflinching, tribute to single mothers was so widely acclaimed.
The See-Through House: My Father in Full Colourby Shelley Klein Having grown up in a modernist house that was like a work of art, with a father (Bernat Klein) whose textiles were hugely influential to 60s and 70s design, Shelley Klein frames her own world by delving into the fascinating, creative life of her father.
Award-winning Parnell restaurant Cibo has served its elegant, seasonal fare to celebrities and us common folk alike for over 20 years, and it is fair to say the kitchen knows a thing or two (or three) about turning out a special plate.
This year, the stalwart is turning things up a notch with a festive menu sure to knock the metaphorical socks off any discerning gastronomes, helping us put this hellish year behind us in the most delicious way.
For group bookings, the menu is available as a two, three or four course experience, with each option including side orders, tea and coffee. Cibo also offers private dining tables, so groups wanting to really kick back and embrace the festive spirit can do so in privacy while the attentive staff facilitate every last detail.
From left: Cibo’s ‘Phenomenal’ pina colada; Lamb with cauliflower, hazelnut and mint
Staying true to the refined, quality produce-led style Cibo is known and loved for, the offering spans land, sea and earth to bring together a delightful combination of interesting flavours on each plate.
On arrival, each Christmas group booking receives sustainably-sourced North Fiordland whitebait snacks. Then, an appetizer comprising crayfish and scallops, spiced butter, burnt coconut and macadamia is followed by the diners’ choice of entrée and main, of which there are four options each. The salmon ‘NYC bagel’ with cream cheese and pancetta is particularly intriguing, as is the lamb and sticky rib with cauliflower, hazelnut and mint. Sweet-tooths will find a lot to love within the dessert menu — pavlova with afghan pieces, dulcey cremeaux, chocolate and walnuts, anyone?
Kicked off with a ‘Phenomenal’ pina colada (or followed up with one), we think Cibo’s Christmas menu will have you feeling pretty phenomenal, too.
Cibo’s Christmas menu is available now until 23rd December.
There aren’t many hairdressers in New Zealand who’d be able to lay claim to a career like Paul Serville’s. One of the most respected practitioners of his craft, Serville currently presides over three salons and a hugely-influential training academy. It is the Servilles Training Academy that has, perhaps, been Serville’s most impactful venture, a way for him to leave his mark on the industry he has loved for so long. Behind his accolades and experience, Paul Serville’s success seems to reside in the fact that he has never lost his passion, and his unrelenting ability to pass that sense of purpose onto others. Here, he shares what he is proud of, what he is still learning and why entrepreneurship is in his DNA.
In 1968, I saved up two dollars to go to the best salon at the time in the country. It was a wonderful experience. They washed, cut and blow-dried my hair (which people at the time thought was a fad) and it was so amazing that I came home and told my mother that that was what I wanted to do. I wanted to make other people feel that good about themselves.
Back in those days, you had to learn how to do the perfect cut. Since then, it has become about a lot more than just a great haircut. Nowadays hairdressing is about creating a wonderful experience that people come back for again and again and again. I noticed that hairdressing became very important after lockdown — I think people realised how much they relied on it to feel good. It just proves to me that hairdressers have a huge impact on people’s wellbeing.
When I started, my inspiration was taken from the great cutters of the world — people like Vidal Sassoon, Trevor Sorbie and Trevor Sharpe. But now I find inspiration in other fields too, like interior and architectural design and the people in those industries like Philippe Starck. I really enjoyed the process of bringing our new Cityworks Depot salon to life.
Servilles’ newest salon in City Works Depot Auckland, designed by award-winning architect Jack McKinney.
What I’ve noticed about life lately is how unpredictable it is. But maybe that’s ok, because it gives us this renewed chance to make the best out of the situation.
I think I’m most nostalgic about the wonderful eras that I’ve been a part of. From the trends of the late 60s through to the Bodgies, the Widgies, the Mods and the Rockers that were cool in the 70s, and which kicked off the Hippies (of which I was one) and the Punks. The 70s was a very cool time — a great era to have lived through.
I look up to Davide Bollati, owner of Davines (a line of hair care we stock in the salons), who took over his parents’ company 20 years ago and turned it into this incredible, sustainable global brand. He embodies the values of his business, and lives by the culture he creates. I think he is an inspiration to anybody who knows him or has spent time with him. He seems to always be thinking about what he can do to make the world better, and this shows in his actions.
I am most proud of what I have been able to do for my trade and for my profession in this country. Being able to help New Zealand stand out for its hairdressing talent on the global stage has been one of the privileges of my career. And I’ve seen the way it has helped hairdressing businesses here feel excited about the future. We have put so many great people through our Servilles Academy, many of whom have gone on to be great leaders in the industry.
If there is one thing I’m still learning, it’s about myself. That never stops. But age has allowed me to become so much more thoughtful and considered about things. As a young person I was very full on, making decisions without thinking of the consequences. I was unsettled, always looking for the next best thing. I approach things now with a lot of thought, I’ll always sleep on things before making a decision.
To me, the worst era for hair was, without a doubt, the 80s. Just think about that Flock-Of-Seagulls hair… it really wasn’t great. The best eras for hairdressing were the 70s. The 70s was such a great time for learning, everything was so new in the development of hairdressing, so everything felt exciting and fresh and revolutionary.
Hairdressing is a wonderful trade because it’s part of a feel-good industry and the fact that it’s fashion-adjacent makes it all the more fun. Our academy experienced a massive surge of applicants after lockdown because, all of a sudden, it felt like there weren’t as many jobs out there, and hairdressing and makeup both felt like viable options. Seeing all the trainees coming through our academy, I feel really optimistic. What I’m focusing on at the moment is really trying to help people realise that they can have a varied career and an amazing future in this industry.
I think entrepreneurship is in your DNA, I’ve always been a goer, a leader good and bad. But having a strong sense of self-esteem is really important. I’m pretty fearless when it comes to some shit. People at work will affirm that, but that’s also part of being a good entrepreneur.
The advice I give to any person coming into this career, particularly the young ones, would be to focus on learning learning learning. Put your feet on the ground and keep your vision and your dreams alive and don’t let things get in the way of you achieving what you set out to. I always say to the students at the academy, the only person who will get in the way of you not achieving what you want, is you.
For thirty years, Cloudy Bay has captured the essence of Marlborough in its iconic, high-quality wines. From the estate’s flagship grape variety, Sauvignon Blanc, to Chardonnay, Pinot Noir and the delicately sparkling Pelorus, the winery — now with vineyards in both Marlborough and Central Otago — transports New Zealand’s famed sensibility of nature and excellence to the world.
Now, the ritual of serving wine has been reimagined by the winery, resulting in an alluring and contemporary way to experience their wines at select restaurants around Auckland.
We’ve got your first look at what you might be able to expect below, and stay tuned next week for the official reveal.
I think it would be safe to say that yum cha holds a universally appealing place within our dining culture. The concept of gathering the troops, whether it’s friends, family or both, for a weekend dining experience that is, for some of us culturally different, and others warmly familiar, is exciting.
Combining our love for both yum cha and Japanese cuisine, Masu has just launched its Sunday yum cha brunch. The new addition is the brainchild of executive chef Nic Watt, who says “I have so many fond memories of yum cha with my kids and my family. There is just something fun about it.”
On Sunday my family and I were lucky enough to try the first service of this weekly Sunday offering. With my young children in tow, both suffering from what can only be described as a Halloween hangover, the idea of sushi and yum cha combined, seemed like the perfect antidote. Because, let’s be honest, we all know how well traditional yum cha goes down on a hangover.
The service starts with a roaming trolley piled high with a delectable array of artfully created sushi, from classic salmon and avocado, to more exotic variants like crab with spicy sauce. What caught my ever-roving eye however, were the bottles of Perrier-Jouët perfectly lined up at the end of the cart. What a great idea! Nothing goes down better with the freshest sashimi than a delectable drop of French Champagne, especially on a Sunday.
The cart service features an array of cold dishes; sushi, nigiri, and sashimi with each dish presented on traditional Kaiten sushi plates. A separate menu of specially created hot dishes does not disappoint either. The restaurant’s signature miso black cod features, along with their delicious lamb cutlets, both at a more palatable price than the evening menu, in-keeping with the yum cha concept of cheap and cheerful. Also on offer is a range of quintessential Japanese family dishes such as the Okonomiyaki pancake, chicken yakisoba noodles, and a firm favourite within my family: black cod croquettes.
As usual with yum cha, it’s hard to not get carried away, snatching plates at every opportunity, but there’s also something inherently light and refreshing about starting with sushi and sashimi that doesn’t leave you feeling overwhelmed. Which was very good news as we spotted the dessert cart heading in our direction, complete with a range of desserts including a fruit custard and an utterly delicious matcha crêpe cake.
Masu’s new brunch experience is available every Sunday from 11am.
Alongside his father Graham and brother Ollie, Scrap Wall has sold many of New Zealand’s most prestigious properties through their family business Wall Real Estate. His unerring eye for design is also applied to his work as an artist. Here, the fan of unbridled creativity and supporter of local talent shares a few of his favourite things.
“On the left is a Jonathan Zawada marble table from Sarah Cottier Gallery in Sydney, which was my first acquisition as artistic director of Sydney Art Month in 2014. It reminds me of good times celebrating creativity.
On top of the table are two double-ended goblets by glass artist Luke Jacomb alongside a tiny cube of pyrite, which is the only mineral that creates a naturally forming geometric shape, which I find fascinating. The other two cubes are crafted from anodised aluminium and are by NZ artist Peter Robinson. The photo is of my beautiful boy Teddy under a pohutukawa tree, which I keep on my bedside table.
In the rear is a juicer which was a gift from my grandmother, who recently turned 100. Despite being crudely repaired at some point by my grandfather, it still works a treat. On the small middle cube are Martin Margiela’s Babushka dolls, a gift from my brother and a great representation of my love of my family. Alongside is my late grandfather’s drill kit, which I keep as a reminder to be organised.
On the mirror cube by Sam Lennon (to the right) is my favourite artwork by the late Bill Culbert. I love its pure simplicity. In front sits a stainless steel cast of my own hand, with a black ribbon tied around the forefinger to remind me to always look forward. In the foreground on the floor is my son Teddy’s first painting, and on top sits a toy replica of BMW’s Art Car that raced in Le Mans, with artist Jenny Holzer’s truisms printed on it which include: “Protect me from what I want”, “Lack of charisma can be fatal”, “You are so complex you don’t respond to danger”, “Monomania is a prerequisite of success” and “The unobtainable is very attractive”. Each of these statements resonate with me deeply.
The books in the foreground are ones I always come back to; Gerhard Richter’s The Daily Practice of Painting, Herzog & de Meuron’s Natural History, an accompanying catalogue documenting an exhibition about nothing, Donald Judd’s Complete Writings, Fiona Connor’s recent publication, and the book Black Paintings. The lamp to the right is Achille Castiglioni for Flos, which is a genius assemblage that sees a car headlight on a fishing rod. On the wall is an artwork by Matthew Allen.”
Artisan jeweller Brent Sutcliffe is one of the country’s most skilled craftspeople in the realm of fine jewellery. With over 30 years of experience creating bespoke pieces for discerning clients, both on our shores and in the UK, the name Sutcliffe is synonymous with exquisite, hand-crafted pieces of unparalleled quality.
Sutcliffe’s in-house collections are just as stunning as the bespoke creations, with the latest additions taking cues from nature, as many of the maker’s stunning pieces have done in the past. A series of butterfly pendants and sleeper earrings are beautifully delicate, formed from four diamonds measuring 6.5mm wide by 6mm tall, complemented by rose gold, white gold or yellow gold.
Whimsical yellow gold flower earrings are also joining the fold, rendered in sweet, stylised shapes as either a sleeper or a drop earring.
Both the butterfly and flower designs are simple and classical, yet with a modern twist, in-keeping with the Sutcliffe style coveted by many. With more to come, these pieces are available now, and with gifting season upon us we suggest you start dropping some very pointed hints — or just treat yourself.
We all have our own traditions when it comes to Christmas. The time of year that sees most of us gathering with our nearest and dearest, returning once more to treasured rituals, is steeped in memory and meaning. For their 2020 Christmas collection, Ecoya has tapped into the importance of traditions, celebrating the aforementioned from three different parts of the Pacific with its three festive fragrances.
Lagoon is inspired by the festive season in the Pacific Islands, tempering sweet coconut palm with hints of sea salt and creamy vanilla, brought together with gentle touches of frangipani and rose. Sakura is a nod to Indonesia’s celebrations with a citrusy mix of Indonesian pear and tropical pineapple nectar, muddled with sweet Mirabelle plum and pomelo and finished with notes of Sambac Jasmine, sakura and geranium atop a base of amber and red fruits.
The iconic Fresh Pine scent, now into its ninth year, conjures the Christmas spirit from Australia and New Zealand, capturing the essence of our sun-soaked holiday season with its grassy glow of fresh pine needles, freshly-sawn forest woods, citrus and rosewoods. Available within Ecoya’s Madison Jar, Monty Jar and Tea Light candles, plus the Mini Diffuser and Car Diffuser, this year sees the addition of the Fragranced Ceramic Stone to the collection, designed to be hung in the home to gently perfume a linen cupboard or wardrobe.
Also new to the gifting fold are the natural beeswax Fragranced Taper Candles, sure to be an in-demand inclusion to the living space in three of Ecoya’s most popular fragrances: French Pear, Lotus Flower and Guava & Lychee Sorbet.
With so many options to choose from, safe to say Ecoya has us all covered when it comes to gifting this year — after all, who doesn’t love a candle?
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