Craving comfort food? When a hankering strikes, our attention inevitably turns to the king of cosy dishes — macaroni cheese. Gold in a bowl, a good mac ‘n’ cheese errs on the side of simplicity, relying on quality ingredients and expert technique to create a dish that’s so easy to get wrong, but phenomenal when it’s done right. From humble to haute, these are the best mac ‘n’ cheese dishes in Auckland.
Ham and parmesan mac ‘n’ cheese from Soul Bar & Bistro An uproar would surely ensue if Soul’s mac ‘n’ cheese were to disappear from the menu, which is exactly why it’s tucked safely into the ‘Soul Classics’ section of the menu. A cheesy icon, Soul’s version is sprinkled with tender chunks of ham off the bone and finished with a parmesan crust. Vegetarians can opt to enjoy it without ham — we can guarantee it’s an equally delicious affair.
Andiamo.
Bacon, chilli and fontina mac ‘n’ cheese from Andiamo Herne Bay favourite Andiamo has long been a champion of mac ‘n’ cheese — a dish that has appeared on its menu since it re-opened in 2018. Packed with bacon bits and spiced with chilli to add a kick that cuts through the richness of the sauce, it’s topped with fontina cheese instead of the usual cheddar for a nuttier and more herbaceous flavour.
Truffle mac ‘n’ cheese toastie from Orphans Kitchen Trust brunch masters Orphans Kitchen to make mac ‘n’ cheese an acceptable breakfast dish. This toastie is a carb-on-carb work of art, which quite simply sees truffle mac ‘n’ cheese sandwiched between slices of sourdough and toasted ’til irresistible. It’s thoughtfully served with a pickle and mustard on the side, the perfect foil for this uber-decadent treat.
Jervois Steak House.
Truffle mac ‘n’ cheesefrom Jervois Steak House Forget steak and fries, when you’re at Jervois Steak House, it’s all about the steak and mac. Served in a skillet, the mac ‘n’ cheese is sizzling hot as if it just came out of the oven. This creamy dream of a dish is cheesy beyond words, while the notes of truffle saturate and enrich every element on the plate.
Skillet mac ‘n’ cheese from The Crab Shack Come for the seafood, stay for the mac ‘n’ cheese. While The Crab Shack is famous for its super fresh crab buckets, moreish prawn rolls and classic fish and chips, its mac ‘n’ cheese is nothing to sniff at. Served baked to cheesy, melty perfection in the skillet, this iteration is spiked with fontina, mature cheddar and a hint of chilli.
Lobster & Tap.
Lobster mac ‘n’ cheesefrom Lobster & Tap If you’re firmly in the camp of classing mac ‘n’ cheese as an ordinary, run-of-the-mill side, let this lobster mac ‘n’ cheese change your mind. With chunks of premium wild-caught Canadian lobster, Gruyere cheese and zesty lemon breadcrumbs to top it all off, if this isn’t fancy mac ‘n’ cheese, we don’t know what is.
Botswana Butchery.
Mac ‘n’ cheese with baconfrom Botswana Butchery Half the fun of ordering a prime juicy cut from Botswana Butchery is deciding what tempting sides and sauces to pair with it. While the duck fat potatoes and garlicky mushrooms are hard to pass by, one we could never forgo is the mac ‘n’ cheese — a simple yet sublime creation laced with bacon and topped with breadcrumbs.
Pecorino and Barry’s Bay cheddar mac ‘n’ cheese from The Grill Another steakhouse that gives mac ‘n’ cheese the respect it deserves is The Grill. Starring local Barry’s Bay cheddar and pecorino cheese that’s grilled until bubbling and golden, The Grill’s macaroni cheese is everything you want from this dish. You’d be hard-pressed to find a cheesier version in town.
Good Dog Bad Dog.
Mac ‘n’ cheese dogfrom Good Dog Bad Dog If a spoon doesn’t quite cut it when ferrying mac ‘n’ cheese to your mouth, turn your attention to the mac ‘n’ cheese dog. Good Dog Bad Dog’s ever-popular hot dog acts as a vessel to deliver the ultimate bite of mac ‘n’ cheese, pillowy soft bun and sausage straight to your tastebuds.
Seasonal change doesn’t have to mean sartorial reinvention. Make the switch simple by ensuring you have these easy-to-wear pieces on hand.
1. A Slouched Jumper For the days you just can’t be bothered, take the hassle out of getting dressed with this relaxed, everyday style.
Clockwise from left: Hermès Fall 21; Nudie Jeans Co. Frank Crew from Superette; Wool and cashmere crew-neck sweater from Prada; Fully fashioned 7GG Sweater from Workshop.
2. Some Trusty Trousers A dapper pair of tailored woollen trousers is one of the best investments you will make this season. Wear to elevate your trusty white Tee or pair with your favourite blazer.
From left to right: Our Legacy Chino 22 Virgin Wool Pant from Workshop; Marni Wide-Leg Pleated Virgin Wool Trousers from Mr Porter; Wool Silk And Cashmere Trousers from Ermenegildo Zegna; Street Style from Milan Menswear Fashion Week by Christian Vierig.
3. A Simple Scarf When an extra layer is needed, look no further than a scarf. Our advice? Don’t pay too much attention to placement, simply throw it on and go.
From left to right: Street Style from Paris Fashion Week by Dan Roberts; Acne Studios Canada Scarf from Workshop; Cameron Baby Cashmere Wrap from Elle + Riley.
4. A Cashmere Tee Replace your well-worn, cotton t-shirts with some luxurious cashmere iterations. Whether layered on cold days or heroed on warmer ones, this versatile piece is a basic you need.
Clockwise from left: Harry Short Sleeve Cashmere Polo from Elle + Riley; Burberry logo-embroidered cashmere t-shirt from Farfetch; Cashmere Tee from Dadelszen; Gabriela Hearst Bandeira Cashmere T-shirt from Matches.
5. An Everyday Boot Time to switch out your summer shoes and step into a pair of boots. Beyond being weather-appropriate, these solid shoes will up your sartorial ante like nothing else.
From left: Street style from Paris fashion week by Dan Roberts; Evidence ankle boot from Dior; R.M. Williams Dynamic Flex Craftsman Boot from Commercial Bay; LV Formal ankle boot from Louis Vuitton.
Remuera is a suburb often summed up with a single qualifier — leafy. But look past its long-held suppositions, and you will find an exciting line-up of new openings as well as established eateries to enjoy. The expansive postcode is home to several hospitality clusters, from Remuera, Benson and Upland Roads to the Orakei Bay Village overlooking Hobson Bay.
With the multi-million dollar 1050 development well underway, these boutique cafés and destination dinner spots will only become more enticing in the coming months. We recommend booking your reservation now.
Special spots Síso Giving neighbourhood dining establishments the care and attention they deserve, seasoned restaurateur Richard Sigley and wife Paula opened the atmospheric Síso at the start of Remuera Village earlier this year. But don’t let its smart-casual dress code and warm, inviting interior lull you into a false sense of communal dining — this is an elevated, experimental restaurant melding contemporary Mediterranean fare with European flair. Gareth Stewart has consulted on the menu, with seasonal highlights including taramasalata topped with smoked fish roe, octopus puttanesca and kingfish crudo with pickled chilli and crème fraíche. On the corner site formerly home to Banque, the space has the capacity to host 200, but has been intimately made-over by CTRL Space with nooks and archways so each part feels special.
Morell Bistro & Bar.
Morell Bistro & Bar The proprietors of modern bistro Morrell, Daniel and Sarah Morini, met while working as a head chef and front of house manager of SPQR, respectively. They have brought their love of elevated hospitality and well-executed dishes to Benson Road. Inspired by the la familia and manaakitanga, they bring a sense of care and pride to each plate, be it duck confit served with celeriac purée or tuna sashimi with crispy squid ink tapioca wafers. With inventive cocktail concoctions and a long drinks list, Morrell’s happy hour is one of the happiest in the suburbs.
Copia Chef owners Ken O’Connell and Sam Sykes have combined their experience in Hatted and Michelin Star restaurants to open a restaurant dedicated to sustainable, ethical dining on home soil. Combining old-world techniques with modern cooking, they work closely with farmers, fishermen and artisan producers to bring a personal connection to their ingredients. The produce is so crisp, some even come from an on-site garden and greenhouse below Orakei Bay Village. With a menu made for sharing, you’ll want to try a range of dishes — from cold-smoked, line-caught kahawai to grilled beef scotch with bone marrow crumb and cavolo nero. The drinks list focuses on organic and biodynamic New Zealand wines, as well as craft beers, gins and cocktails.
Spiga.
Spiga Chef Fabrizio Napolitano grew up in his grandmothers’ kitchen, in both the north and south of Italy. With a passion for artisanal products that are steeped in history and respect, Fabrizio and his wife Taryne have opened Spiga in the 1050 development to the back of the Remuera shops. Their contemporary classic starters, pizza and pasta are unsurpassable, although you should always try the seasonal specials, including truffle cod fish and squid ink pasta mille-feuille with broccoli purée and salmon roe. Pair with a wine list that will take you on a tour of some of the finest Italian wines and spirits. Currently, there are limited seats in the picturesque space, but the restaurant will be expanding next door soon.
All-Day Ambience Remuera Local Right in the heart of the Remuera shops, this cosy and charming bistro serves traditional breakfast and lunch, with a side of fine dining in the evening. Remuera Local’s dishes combine the best of European and further afield fare, think Italian-style mushroom risotto and Moroccan lamb rump. Behind the restaurant on Clonbern Service Lane, you’ll find the Local’s little Laneway Bar, if you are after something more casual.
AmpersandEatery Situated in the Orakei Bay Village, Ampersand is an all-day eatery that continues to serve consistently delicious seasonal dishes from eggs benedict on crisp potato hash for breakfast to goat’s cheese tortellini for dinner. Overlooking Hobson Bay, the atmosphere is relaxed but the service is slick, making it a go-to destination no matter the occasion. Did we mention oysters are on offer for lunch and dinner?
Beach Club Oyster & Kitchen.
Beach Club Oyster & Kitchen Adding to the array of atmospheric eateries at Orakei Bay Village, Beach Club is a blissful spot to catch up with friends on the water’s edge. Oysters are their speciality, but the monthly menu can include a mushroom bruschetta with macadamia pesto and mashed avocado for brunch, and fish and chips with truffle powder for dinner.
Dinner winners Ginger The Upland Road end of Remuera Road continues a line-up of contemporary eateries. Ginger strives to serve authentic Thai food with signature dishes, such as Panang curry, as well as seasonal updates, such as sweet chilli snapper. All sauces and pastes have been hand-crafted by its award-winning chefs, in refined dishes that will have you reconsidering your assumptions of Thai food.
Goldfin.
Goldfin Goldfin serves elegantly simple Japanese fare, from shareable entrées to substantial main courses, and of course, sake. After a successful rebrand earlier this year, Goldfin is a polished restaurant that is as refined as its sashimi. Off-menu specials, such as honey-braised pork belly, are offered seasonally.
The Corner Local haunt The Corner hums from after-work drinks to weekend roasts. The philosophy here is simple food done well, from classic platters to chicken schnitzel. From the leather booths in the front to the pared-back dining room and the private dining area and secret sunny courtyard outback, there’s room for everyone. On the Corner of Remuera and Upland Road, it makes for an eclectic meeting point.
Tosca.
Coffee & Cafés Tosca Espresso Bar Between a row of Remuera Road boutiques, the pink Tosca Espresso Bar is more than a pretty face. It brews Atomic coffee beans with almost every milk option imaginable, including macadamia, as well as pouring invigorating cold-pressed juices and organic loose-leaf teas. Seating only 10 at a time, it’s the perfect place for an intimate friend date as you listen to a custom playlist by Jaimie Webster Haines — or to pick up a coffee and sweet Real Rad Food treat as you’re passing through.
4&20 Inspired by their travels, Deborah Chait and Andy Tse opened 4&20 to bake traditional breads on a specially designed European hearth. While the organic bakery is named after their son’s favourite nursery rhyme, you won’t find four and twenty blackbirds in their pies, but you will find pastries made with Belgian chocolate and Madagascar pure vanilla as well as seasonal salads and sandwiches made with fresh produce from Jack Lum’s next door. These and other baked goods fly out the door.
Browns Eatery One of the most bustling cafés in Remuera is the Browns Eatery, which has grown from its original spot next to the Browns designer fashion store to become a fully-fledged café and catering service. The line of locals doesn’t lie when we try their scones, slices and quiches from the cabinet. Alongside smooth Allpress coffee, you can pick up fresh flowers from the front of the store to complete your weekend checklist.
Moustache Milk & Cookie Bar.
Moustache Milk & Cookie Bar We’ve been followers of Moustache Milk & Cookie Bar since its young owner Deanna Yang was driving around in the sweetest food truck in town. At its permanent outpost in Orakei Bay Village, there’s no shortage of well-rounded options baked with premium Dutch cocoa and plenty of delicious Whittakers chocolate. Yes, there’s your classic choc chips cookies but there are also deep-dish pie cookies and layered cookie cakes.
On-the-go gourmet Benson Road Deli As well as being a delightful daytime café, Benson Road Deli sells premium cakes and pre-made meals from their premises. Next to the street’s fashion boutiques and flower shop bouquets, a café has been operating on this corner site for as long as many of the established locals. Dubbed BRD by its patrons, this is a relaxed spot for picking up fresh cabinet food and Allpress coffee at the same time as comforting, and convenient, home-to-cook meals.
Jess’ Underground Kitchen.
Jess’ Underground Kitchen Jess’ Underground Kitchen has come a long way since its humble beginnings in 2103 — when its cult Thai green chicken curry could be picked up from founder Jess Daniell’s kitchen in Ponsonby. Providing freshly cooked, heat-and-eat meals and cabinet food across Auckland, Remuera is its second official outpost — in a light and airy space on the corner of Bassett and Remuera Roads.
Madame Jojos Tucked at the end of the Upland Road shops, Madame Jojos serves an array of fresh deli foods and salads, a fridge full of takeaway meals, and catering services on request. Some favourites include a slice of a chicken and leek pie, or a ready-made herb and parmesan crumbed fish with scalloped potato and pesto.
Create a calming foundation in a room by layering neutrals that allow for finer details to become the focus. Pairing contrasting textures will add interest and warmth. This version of the Apollo sofa by Antonio Citterio for Maxalto brings a sumptuous tactility to the room, while subtly varied natural materials like creamy marble, light-grained wood and handcrafted ceramics will enhance the overall effect while not overpowering it.
Clockwise from left: Alinea Angelo M dining table from Studio Italia; Cassina Constellation Pendant from Matisse; A Place to Stand 23 by Natasha Wright, 2020, acrylic and ink on paper, framed, from Sanderson Gallery; Arflex Marenco sofa from Studio Italia; Piet Boon Serax vase volumes tall from ECC; Fairfax Chair from Coco Republic. Centre: Apollo sofa by Antonio Citterio for Maxalto from Matisse.
We’ve been in the business of covering new openings for a substantial amount of time now, and it’s evident who enters the local hospitality scene with thoughtful consideration and intent. With chef and owner/operator Georgia van Prehn at the helm, Alta is one such place.
The restaurant is situated at 366 Karangahape Road (the site formerly occupied by natural wine bar Clay) and, while Alta also places emphasis on natural wines within its drinks offering, that’s where any similarity ends. With forest-green banquette seating down the left side and a series of light wooden tables, the space has been transformed into a sophisticated yet welcoming 22-seat restaurant, the perfect setting in which to experience van Prehn’s excellent food.
From left: Georgia van Prehn; Octopus noodles with beef fat, marmalade and silverbeet.
Having worked in kitchens in Melbourne and London, van Prehn was most recently stationed at Scotch wine bar in Blenheim, where she garnered critical acclaim for her food. She describes her philosophy as one that emphasises minimising waste and creating everything by hand, if she can.
“I started to go down the rabbit hole and make everything from scratch, which then made me think about what I was doing with the wastage, what I could turn it into and experimenting with that,” she says. “Looking at the whole vegetable, the whole animal and trying to create as much as we can off that, gives us a bit of a pantry to work off.”
At Alta, diners can book in for one of two sittings a night, and there is a four-course set menu rather than a la carte — plus, you can order sides if you wish. The benefits of doing a set menu are many, says van Prehn, including reducing wastage, and avoiding running out of things if people want to order them.
“I think it’s also better if you want to be creative with food, because you can really think about a meal and how someone’s going to eat it,” she says. “It’s kind of like inviting someone round to your house for dinner — you don’t hand them a menu and ask them ‘what would you like to eat tonight?’ You’ll be conscious of your friend’s dietaries, as we will be [Alta can happily cater to any dietary requests with notice], but I like that approach where you feel more in touch with your customers, more connected.”
From left: The revamped space features forest green banquette seating; Beetroot, smoked yoghurt, sunflower seeds.
Kicking off with three snacks, the menu then flows onto entrée, main and dessert. “I always try to think about hitting different senses, so within the snacks, you’ll usually get something raw, something pickled and something cooked or smoked,” explains van Prehn. For Alta’s opening menu, the snacks stay true to this sensibility, spanning several different ways of preparing and presenting ingredients.
Following these, is a beautiful dish of beetroot stuffed with smoked yoghurt and sunflower seeds with a whey butter over it (the whey comes from the house-made yoghurt); a main of octopus noodles which are formed of very thinly sliced octopus that “has a bit of a chew to it.” Cooked in a beef fat and beef stock emulsion, they are finished with a savoury orange marmalade and silverbeet. Dessert is a liquorice cake with vanilla custard, sweetened with coconut sugar. Van Prehn is not a fan of refined sugar overall, saying she’d rather try and use the naturally occurring qualities of the fruit or vegetable instead of adding sugar.
Optional add-ons include house-made sourdough, charcuterie, a seafood platter and oysters — natural or fried. The supplements menu will be changeable, says van Prehn, depending on what she feels like including. Even the seafood platter is about using more commonly thrown away parts of the fish, such as a fish head terrine or fish skin crackers.
Seafood platter.
The beverage offering is designed to be as thoughtful as the food, and beyond the substantial wine list there is an enticing cocktail selection that eschews any pre-made sodas for the likes of an olive oil martini, which sees gin and Lillet infused with olive oil, or an oat milk and English Breakfast milk punch with whisky through it.
While Alta may be a set menu, the hope is that diners aren’t going to leave feeling weighed down, which can sometimes be the case with this type of offering. “I think you can eat a substantial amount of food and feel full,” says van Prehn, “but it’s all about how you prepare it [to make it not too heavy].”
We’re sure you get the impression from the food we’ve described that this restaurant’s offering is unlike any other on K’ Road, or even wider Auckland. We suggest you make a booking and discover it for yourself.
Opening hours: Tuesday to Saturday: Bookings from 5pm Sunday & Monday: Closed
When it comes to taking a holiday, no doubt Lynne Parker craves some lowkey relaxation to offset her busy day-to-day, running her successful eyewear boutique Parker & Co.
Having founded the business 27 years ago, Lynne and her team have become the go-to for those seeking the most stylish and high-quality frames in the country, sourced from global fashion houses like Celine, Dior, Gucci and Victoria Beckham, plus acclaimed eyewear brands like Moscot and Garret Leight. While, in pre-Covid times, Lynne would be jetting off overseas to eyewear fairs in Europe, she has been exploring closer to home and rediscovering its beauty — as we all have.
Lynne recently spent some time on Rakiura, Stewart Island, and was utterly charmed. Here, she shares her must-do itinerary.
“Rakiura (Stewart Island) is New Zealand’s third-largest island, located 30 kilometres south of the South Island, across the Foveaux Strait. If you want to experience a slower pace of holiday with a focus on nature, sea, wildlife and nightscapes, then Rakiura is a stunning spot to visit.
You can get to Rakiura via a 15-minute flight from Invercargill. It’s a small fixed wing plane (a bit of a shock for a nervous flyer) but I lucked out and had calm crossings and the views were fabulous.
If you ask nicely, you can sit next to the pilot and have the real birds-eye view. Slightly longer and a little more weather dependant is the ferry, which departs from Bluff and takes approximately one hour.
At certain times of the year, the Aurora Australis is visible from Rakiura.
Where to stay There is a variety of accommodation to check out on Airbnb, but book early. With Covid and our borders closed, New Zealanders are discovering Rakiura and accommodation is limited.
Some houses come with complimentary vehicles. This was the first indication of the slower, more community feel of the island. Our ute was left at Oban town for us to collect on arrival with the keys in, unlocked and ready to go. Other accommodation suggestions are Church Hill Boutique Lodge, Observation Rock Lodge and Rakiura Lodge.
Wherever you are staying, don’t forget to take time one evening and look up. Rakiura was awarded Dark Sky accreditation in 2019 and the night sky is incredible.
Ulva Island.
What to do on Rakiura There is no nightlife on Rakiura, unless you count the Sunday Pub Quiz at the South Sea Hotel, which is a must if you are in Rakiura on a Sunday night. The local recommendation is to go early to book your table.
Ulva Island is a must, as it’s one of New Zealand’s few pest-free open sanctuaries. A short 10-minute water taxi ride from Golden Bay will take you there, where you can spend a couple of hours strolling around the easy walking tracks. We saw kererū, saddleback, South Island robin, and weka; some are lucky enough to spot the Stewart Island brown kiwi but they were hiding the day we went. Ulva also has stunning beaches, so take a picnic and maybe have a swim if you feel like braving the cold water. Picnic provisions or packed lunches are available from the Four Square in Oban.
One of New Zealand’s Great Walks, the Rakiura Track, is awesome if you are a keen tramper and have three days to spare. Otherwise, like us, you can just walk part of it as a day hike. Water taxis can be booked to drop you off or pick you up.
If it rains, you can pop down to Rakiura Jade, where master carver Dave Goodin will help you carve your own pounamu.
Take time to see Stewart Island brown kiwi.
Other activities to do on Rakiura Fishing: Spending a day or half-day out fishing for blue cod with locals — Fluff on the Rawhiti or Chook on the Tequila will ensure you have a great day, come back with fresh fish and some great local stories.
Kiwi spotting: Beaks and Feathers have access to private land on the main island and will take you to spot kiwi after dark. Real Journeys kiwi experience includes a catamaran trip across the stunning Paterson Inlet to land at Glory Bay. After a short stroll through the bush, you’ll arrive at Ocean Beach where you can spot the kiwi as they come to dig for sandhoppers in the sand.
Snorkelling, sea kayaking, electric bikes and guided walks are all available on Rakiura, just remember to book early. Check out the Rakiura Museum which has an extensive collection of items and photographs of Stewart Island’s early settlements, offering a peek into life as it was.
South Sea Hotel.
Where to eat: South Sea Hotel: If you want to dine at the South Sea hotel restaurant, book early. Don’t worry if you are not the organised type, as they serve the same menu in the lounge bar and public bar. Classic pub fare includes the likes of blue cod, salmon, mussels, steak, pizza and nachos.
Kai Kart Takeaways: Super fresh fish and chips and burgers from a caravan in the centre of Oban.
Fins and Feathers: Another food truck that opens at 10am to serve coffee and divine cream-filled doughnuts made fresh each morning. Sour cherry and salted caramel were our favourites to go with a long black. In the evenings there’s a limited menu of one or two entrées, a couple of main options, burgers, slow-cooked lamb shoulder and duck fat potatoes. Seating is on a picnic table outside, so dress warmly.
Church Hill Restaurant: Book early as there are only a few seats each night unless you are a guest at the Church Hill Boutique Lodge. The ever-changing menu celebrates Southern delicacies such as muttonbird, paua, crayfish and greenbone.
Kiwi-French Creperie: Find crepes, cakes, scones and coffee at this cosy spot.
Four Square: Open every day, this store has all the essentials including a decent wine selection. Find pre-made sandwiches, fresh fruit and slices if you need to grab lunch before heading out for a days’ tramping. The staff are super friendly.”
After many years of tinkering with combinations and tailoring each step, most of us have our skincare routine down to a T. But what if we told you a few simple changes could make all the difference? From the easily avoidable to the truly clever, these habit-breaking tips and tricks can help you make the most of your daily skincare regime.
Washing your face in the shower The shower is undoubtedly the ideal spot for multitasking, the only place where you can shave, condition your hair and practise your vocal range in one fell swoop. As a place where seemingly anything goes, it may come as a surprise to hear that washing your face is the one task that you really should be abstaining from. The hot water can dry out skin and strip the face of its natural oils, leaving the skin barrier weak and prone to irritation and dryness — instead, wash at the sink with a gentle cleanser like this creamy Codage one, using lukewarm water only.
Not washing your pillowcases enough While they may look clean on the surface, our pillowcases harbour a shocking number of nasties that can cause breakouts and spur on imperfections. To minimise oils, dirt, bacteria and hair product residue transferring onto your face, we recommend rotating or washing pillowcases at least once per week. Another tip? Silk pillowcases, like this sleek Slip number, help reduce the sign of wrinkles, prevent face creases and serves as a luxurious addition to the boudoir.
Using a dirty washcloth Speaking of harbouring bacteria, if you’re a fan of using a washcloth to wipe off your cleanser, we don’t recommend using the same cloth several times in a row. Stock up on a collection of several cotton flannels and use a fresh one each day. This will mean you’re not reapplying any makeup, dirt or oil from the day before to your clean visage.
Not applying products correctly Tugging and pulling your skin downwards when applying moisturisers and products will only spur on the sagging, anti-ageing process. You should be moving the products in the way you want your face to go, in future apply moisturiser under the eyes in upwards, circular motions and use light upward strokes everywhere else, especially on the neck area.
From left: Emma Lewisham Skin Shield Take On The Day Crème with SPF 30 from Spring Spa; Sothys Face Scrub from Sothys; Codage Cleansing Cream from Spring Spa; Slip silk pillowcase from Superette.
Vigorous towelling Scrubbing at your face or rubbing it roughly with a towel can drive bacteria deeper into the pores, irritate the skin and bring on a tirade of skin issues. Instead, opt for a lighter approach and gently pat at your face after washing. Got a few minutes to spare? Those who want to take it a step further can skip the towelling process altogether — let your face air-dry for a few moments before applying serums and moisturisers, your skin actually absorbs products better when it’s damp anyway.
Applying SPF The jury is still out on the best time to apply SPF — some dermatologists claim that putting it on first is best, as it can sink deeper into the skin, while others say that the successive layering of products dilates the SPF and reduces its effectiveness. Until the hot debate is cleared, try opting for a two-in-one moisturiser with SPF instead (like this Emma Lewisham one) and be sure to apply it daily, even when you don’t think you need to. (Note: you always need it — even in winter.)
Over-doing it Too much of anything can be a bad thing, and a common mistake many people make is to slather on products in a ‘the more the merrier’ approach. However, over-exfoliating the skin can remove its protective barrier, leaving it exposed to a bevvy of environmental toxins and sun damage, and over-cleansing can irritate it. Limit exfoliation to 2-3 times a week with an effective exfoliator, like Sothys Face Scrub, and stop cleansing in the morning. The oils that our skin produces while we sleep are beneficial and shouldn’t need to be stripped away.
Sleeping with your hair loose Your hair’s natural oils combined with the residue from your shampoos and conditioners can transfer onto your skin while you sleep and clog your pores, polluting your skin and triggering the return of unsightly blemishing and pesky pimples. Instead, tie your hair away from you into a loose ponytail or plait — but be sure not to tie it too tight as this can snap and damage your hair.
For anyone unfamiliar with The Rug Company, it was established over 20 years ago in London (and now has over 30 showrooms worldwide) and has built its reputation on creating some of the most sought-after floor coverings in the world.
Not only are its rugs renowned for their sublime quality — achieved via a hand-knotting process by expert Nepalese weavers — but the brand is highly respected for its uniquely creative approach, seen most clearly in its high-profile designer collaborations with the likes of Alexander McQueen, Paul Smith, Vivienne Westwood, Kelly Wearstler and more.
Now, for the first time, The Rug Company has been made available to discerning New Zealanders, thanks to the efforts of Design Central, who recognised a gap in the market here for luxurious rugs. Speaking to one of the Directors at Design Central Lindy Messam, it’s clear that this new offering is set to bring something unique to the local industry.
From left: Tableau Pewter rug by Kelly Wearstler; Swirl rug by Paul Smith, both available from Design Central.
“We have access to the brand’s entire global inventory,” Messam explains, “so there really won’t be any lead times for rugs that are in stock, meaning we can usually get them air-freighted here within a number of days.”
From Design Central’s boutique showroom in Parnell, private clients, architects and interior designers will now have access to The Rug Company’s full suite of services, which beyond its standard inventory, includes the ability to customise existing styles and even create rugs entirely from scratch.
As Messam explains “part of what The Rug Company is known for is its amazing bespoke service… where you can either tweak one of the standard designs to change the colour, shape or size to how you want… or devise something completely new.”
Importantly, while The Rug Company is predominantly known for its collectable designer rugs, its offering is far more diverse than perhaps people realise. While on the one hand, its designer collaborations call for a significant investment (both financially and creatively), it also carries a vast range of beautiful neutral options, with subdued palettes and versatile textures that speak to the sophisticated but understated New Zealand aesthetic.
Abstract Smoke rug by Adam Hunter; Climbing Leopard hand-knotted silk rug by Diane Von Furstenberg, both available from Design Central.
That said, one thing that runs through all of The Rug Company’s ranges, from the high-end collections to the more attainable ones, is its focus on quality. Even when creating its line of accessibly-priced, hand-loomed rugs, The Rug Company (rather than adhering to standard industry practice) set up looms in Nepal, and used the same exceptional makers and materials to produce the collection.
And as Messam confirms, this emphasis on quality is what makes a piece by The Rug Company such a worthwhile investment — its rugs will last a lifetime, and can be passed like an heirloom, down through generations.
While we will endeavour to apply the ‘buying once, buying well’ strategy here, we are expecting The Rug Company’s extensive offering to make that mantra slightly more difficult to follow, where buying twice or even thrice might feel more appropriate.
Best when worn with a pony-tail and pared-back makeup, the earrings of the season have serious presence. Anything but boring, this style is not for every day, but expect them to make an impact when the occasion arises.
Titirangi has long been regarded as the gateway to the West’s wind-swept beaches and breathtaking Waitākere Ranges — and it’s fast becoming a destination in itself for diners looking to invigorate their usual line-up of eateries.
The newest opening, Street Feast, is pulling out all the stops with a modern food hall experience at The Rise development. Bringing together seven of the best independent street food operators from the wider Auckland area, it’s hard to leave after just one order.
Jo Bro’s Burgers.
Two Denizen favourites — Jo Bro’s Burgers and Loco Bro’s — create the definitive dishes we know and love — from a wagyu beef burger to a Doble Birria taco — only made even better with fresh ingredients and fresher approaches.
From Dominion Road, Stumpy’s Pizza is hand-tossing its original thin base pizzas, topped with Mediterranean flavours. We might have to try in the ‘Gigante’ size to share with friends.
From NomNom food truck, SaPa Kitchen adds Vietnamese street food to the line-up. Its name is a nod to the mountainous town of Sa Pa that overlooks the terraced rice fields of the Mường Hoa Valley. It’s serving favourites like Bánh mì (with baguettes baked in-house) and rich, fragrant Pho noodle soup, wok-fried rice and crispy chicken.
Street Feast.
Meanwhile, from Auckland’s Fish Market, Mar & Tierra will offer a unique take on Colombian flavours and street food married with local produce and seafood. We can’t go by their cazuela, a bowl of quinoa and beans, avocado, pickled vegetables, spring onion, coriander, and puffed rice, or traditional arepa (corn cakes) prepared over a warm grill.
To top it off with something sweet, Wen & Yen have created a dessert bar, which offers their decadent doughnuts, cakes, tarts and waffles along with the award-wining Little ‘Lato gelato. It can be hard to choose between their soft and fluffy doughnuts, with plenty of gluten-free and vegan options, but you can’t go wrong with the classics sprinkled with cinnamon.
Wen & Yen.
If you’re thirsty, the resident bar Churly’s Rise has come from Mount Eden, and is manned by the team behind Behemoth Brewing Company’s craft beer.
As well as a state-of-the-art indoor food hall, with digital ordering about to be configured, Street Feast is also opening an outdoor deck for soaking up the afternoon sun. Street Feast’s overarching aim is to claim Titirangi’s place as the foodie capital of West Auckland. Seeing this line-up of eateries come together from all over the city, we think it’s well on its way.
Opening hours: Tuesday to Sunday 11am — 9pm Closed Mondays
Street Feast NZ
490 South Titirangi Road
Titirangi
Auckland
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