Blink Stool Chair

New Stellar Works collections have arrived at Backhouse and they have us dreaming of an interior refresh

If all this time once again confined to your home has ignited an appetite for updating your interiors, you’re not alone. Our furniture gets such a workout during this time (especially seating and bedding), and if something isn’t up to scratch either functionally or aesthetically, it very soon becomes apparent. However, some furniture pieces are so covetable, there doesn’t have to be anything ‘wrong’ with our current set-up to warrant swapping them in — such is the case with Shanghai and London-based brand Stellar Works.

Available exclusively at Backhouse in New Zealand, Stellar Works bridges several dichotomies within its collections — the character of heritage and the innovation of modernity; the personal touch of craftsmanship and the accessibility of industry; and principles of both Western and Eastern design, namely European and Japanese. It works with several renowned designers to create its collections, including Yabu Pushelberg, Space Copenhagen and the late Vilhelm Wohlert. 

Freja Stool by SPACE Copenhagen for Stellar Works, featured in Hotel Benedict Noordwijk by Studio Linse.
Slow Dining Chair and Freja Barstool by SPACE Copenhagen for Stellar Works, featured in Hotel Benedict Noordwijk by Studio Linse.

New to Backhouse and in-store now, the Freja stool and bench are an excellent example of this East-meets-West sensibility. The sculptural yet pared-back pieces comprise solid wooden frames and legs that, when seen from different angles, optically interweave, and the seats are crafted from woven paper cord or smooth, plain leather. Overall, the direction of this Space Copenhagen-designed range presents as a blend of “sculptural furniture with the soothing visual appeal of Scandinavian furniture-making traditions and a Japanese mode of expression”. 

From Left: Blink Dining Chair featured in One Riviera Park Shanghai by Steve Leung Design Group; Blink Barstool featured in Barcelona Apartment by Jaime Beriestaina studio.

Another range to arrive just in the nick of time is the Blink collection. Designed by international design firm Yabu Pushelberg, the Blink pieces are minimal and modernist, yet can happily coexist with other design principles in a space. The Blink console would be a sleek addition to an entryway or living area, and the vanity harnesses this same silhouette but with the addition of a spherical mirror that seems to half float in the metal frame. The bar stools are also beautiful; light and playful yet cocooning with a comfortable low back and seat, these stools are available in two heights and are perfect to pull up to a kitchen counter or high table.

Taylor Valet by Yabu Pushelberg for Stellar Works, featured in the Red Hill House by Tom Robertson Architects and Simone Haag.

Yabu Pushelberg’s other Stellar Works range, the Taylor collection, is also now available at Backhouse — comprising slick, versatile seating and a minimalist dining table, the Taylor pieces are both contemporary and timeless.

Each one of these ranges speaks to high quality, impeccable craftsmanship and meticulous design. While Backhouse’s Wellington and Auckland showrooms are closed during alert level 4, the team is still working from home with purchases delivering from level 3 onwards. So, if there’s something that has caught your eye, there’s no need to delay.

Design

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Bring Bar Non Solo to your abode with this mouth-watering recipe for braised meatballs and Pomodoro sauce

Having opened its doors two weeks ago, Bar Non Solo (the sister venue to beloved Parnell institution Non Solo Pizza) may not have had enough of a chance to welcome the city into its delightful space just yet, but we are resolute that it will be one of the first places we make a beeline for when we’re able to dine out again. Located in the refurbished space that previously housed The Deck at Ostro, Bar Non Solo overlooks the lights of Britomart, offering a convivial go-to for after-work drinks, pre-dinner snacks and lively nightcaps. As with its Parnell sister, the food is incredible, and to tide us over until we can once again visit in person, the team has kindly shared its recipe for braised meatballs in Pomodoro sauce.

Bar Non Solo’s Braised Meatballs in Pomodoro Sauce Recipe

Ingredients:
Pomodoro sauce
½ cup olive oil
4 garlic cloves
1 onion, diced
1 cup leeks, finely chopped
1 cup spring onion, chopped
125mls prosecco
5 cups tinned tomatoes, chopped
1 cup fresh parsley, chopped
1 cup fresh basil, chopped
Sea salt to season

Meatballs (makes 36 meatballs)
4 tbsp olive oil
2 onions, finely chopped
4 cloves of garlic, finely chopped
500g ground pork
500g ground veal
500g ground beef
¼ tsp red pepper flakes
85g minced prosciutto (or ham)
1 cup breadcrumbs
2 eggs
1 cup gruyere, finely grated
60ml cream
100g butter
2 bay leaves
Salt and pepper to season
Crusty bread to serve with

Method:
Pomodoro sauce
1. In a heavy-based rondeau (a wide, shallow pan) combine the oil, garlic, leeks, and spring onion.
2. Cook over medium heat for 10-15 minutes until lightly golden. 
3. Add prosecco and cook for a further 10 minutes.
4. Add the tomatoes, bring to a boil, stirring well. Lower the heat to a simmer. 
5. Cover the pan and cook for 1-1.5 hours, stirring occasionally. 
6. Add parsley and basil and cook for a further 15 minutes. Do not strain.
7. Remove the sauce from the heat, add fresh herbs. Season with salt and put to the side. 

Meatballs
1. In a large pot heat olive oil. Cook onions and garlic for about 10 minutes, until translucent. 
2. Season with salt and let cool.
3. In a large bowl, mix the ground meats with black pepper, red pepper flakes, and salt. 
4. Mix the chilled onion and garlic into the meat mixture, along with prosciutto. Add the breadcrumbs, eggs, gruyere and cream. Chill for 1 hour. 
5. Once chilled, rolled into 4 centimetre balls. 
6. Heat a large pot or heavy-based frypan. Add butter and bay leaves. Once the butter has melted and is starting to brown, add the desired amount of meatballs (the recommended serving is 4-6 per person). 
7. Gently add the meatballs and brown evenly. 
8. Once golden in colour, cover with Pomodoro sauce. 
9. Cook on low heat for 15-20 minutes, stirring occasionally until cooked and firm. 
10. Serve with crusty warm bread.

Gastronomy

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Esk Valley Hillside Malbec Merlot Cabernet Franc Syrah 2019 from the new Great Dirt range.

Esk Valley bottles the best of Hawke’s Bay with a wine collection that heroes the region’s finest vineyards

When it comes to wine, the terroir is incredibly important. Down to earth in the most discerning way, the characteristics of soil and site are responsible for bestowing each bottle with personality. As we all crave a sense of place, particularly at the moment, the provenance of a vineyard is revealed in a glass of wine, and memories of the season it was made are evoked.

Proud of its unique terroir, Esk Valley is home to some of the most exceptional vineyards in the Hawke’s Bay. The winery’s new Great Dirt collection has been crafted to hero the unique qualities of the vineyards that have long proven to create the most striking and thought-provoking wines. It’s a strikingly simple concept to let their natural resources shine.

Winemaker Gordon Russell.

“Every vineyard has a unique fingerprint that you can taste in its wine,” says Winemaker Gordon Russell. “[But] while all wines echo the site in which the grapes are grown, only a very small number can create truly fine wine.”

The Esk Valley Seabed Chardonnay 2019 hails from the Howard’s vineyard on the edge of the Ahuriri Estuary in Bay View. A former seabed, uplifted by the 1931 Hawke’s Bay earthquake, it imparts a salinity in this inimitable wine.

Sister wine to the renowned Heipipi The Terraces blend, the Esk Valley Hillside Malbec Merlot Cabernet Franc Syrah 2019 offers an alternative taste of the limestone and seashell laden soils of one of their finest vineyards, The Terraces. It sways towards red fruit and plum, as opposed to the distinctive brambly character of Heipipi.

Also from The Terraces, this time from a tiny plot of limestone soil, the Hillside Syrah 2019 is a unique and special drop — a lighter and more fragrant expression of Syrah compared to Esk Valley’s well-known examples of the Gimblett Gravels.

From left: Seabed Chardonnay 2019; Hillside Syrah 2019; Hillside Malbec Merlot Cabernet Franc Syrah 2019; River Gravel Merlot Malbec Cabernet Sauvignon 2019.

In the depth of the Gimblett Gravels, the River Gravel Merlot Malbec Cabernet Sauvignon 2019 is carefully crafted with a combination of three tiny vineyard plots of greywacke river gravel, which was formed in the wake of the 1867 Ngaruroro River flood. The ultimate selection of heat reflective soils produces a powerful, structured wine to be saved up in the cellar.

With a traditional, hands-off approach to producing its wines, Great Dirt is a true showcase of unquestionably great soil, and a rightful reflection of the natural environment of Hawke’s Bay — from wherever you may be sipping.

“While our analogue approach takes more time and more craft than is usual in today’s world, we believe we have created not only the most inspired, but the most inspiring wines,” says Russell. “[We] look forward to sharing the Great Dirt range with the world’s wine lovers.”

Gastronomy

Embrace the season with our edit of all of the compellingly great reasons to head out this winter
Pie Rolla’s is the epic new pie purveyor on K’ Road drawing a crowd
Soul’s new cocktails are just the tonic for the inclement weather ahead — these are our go-to orders

Sweet, fragrant and oh-so simple, this may just be the best ginger slice recipe ever

When it comes to a mid-morning or mid-afternoon pick-me-up, there’s almost nothing that beats a freshly made slice and a hot cuppa. Liv Glazebrook, the baking genius behind Kitchen of Treats, has very kindly shared with us her recipe for ginger pistachio slice. Sweet and fragrant from the ginger, with just the right amount of texture from the nuts, this no-bake slice is simply delicious. She says it’s one of her favourites, ever, and that’s how you know it’s got to be good.

Ginger Pistachio Slice Recipe

Ingredients:
1 cup raw pistachios
125g butter, diced
1 packet Super Wine biscuits — crushed
½ tin condensed milk
1 cup desiccated coconut
60g crystallised ginger, chopped finely
2 tsp ground ginger

Icing
1¾ cups icing sugar
80g butter, softened
2 tbsp golden syrup
2 tsp ground ginger
2 tbsp milk
20g crystallised ginger

Method:
Base
1. Line a slice tin with baking paper (Liv used a 20cm x 27cm tray).
2. Lightly roast the pistachio nuts and then roughly chop. Set half a cup aside to garnish.
3. Melt the butter and condensed milk together in a medium-sized saucepan over low heat.
4. Add the crushed biscuits, coconut, crystallised ginger and ground ginger as well as half the pistachio nuts.
5. Using the back of a spoon, evenly press the mixture into the slice tin and refrigerate.

Icing
1. Using an electric beater, beat together the icing sugar, butter, golden syrup, ground ginger and milk together until smooth.
2. Spread evenly over the base and sprinkle with remaining pistachios and crystallised ginger. Return to refrigerator.
3. Once cool, chop into squares and enjoy! This slice is best stored in the fridge.

Gastronomy

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Pie Rolla’s is the epic new pie purveyor on K’ Road drawing a crowd
Soul’s new cocktails are just the tonic for the inclement weather ahead — these are our go-to orders
Capitol Complex Chair By PIERRE JEANNERET FOR CASSINA from Matisse.

Flipping tradition on its head, this exquisite workplace will inspire your home office

To transform a historic, central Amsterdam building into a family office, the Dutch outpost of renowned design firm Framework, joined forces with their French counterparts for the first time (although judging by the result, it will hardly be the last) matching Parisian luxury with elegant, Dutch materiality in a workplace that defies expectations. 

Within the 220-square-metre space, comprising four single rooms and one meeting room, clean lines and sophisticated details set the stage for an office that really feels more like an expertly furnished home. Generous swathes of timber, both on the restored, centuries-old floors and in the sleek, French oak panelling, act as a warm and inviting canvas on which Framework has layered intriguing art, sculptural design pieces with furniture classics.

Trust desk BY Poltrona Frau from Studio Italia, Lampe Athena Lamp by Herve van der Streaten, Sculpture by Florian Tomballe.

With the client a young art collector, the Framework teams introduced a mix of works by French, Italian and Dutch artists, including abstract sculptures by Antwerp-based artist Florian Tomballe and a range of wall pieces by artists like Lucas Hardonk. Even the furniture feels deliberately artistic, with pieces like the famous Pierre Jeanneret chairs, a Poltrona Frau Trust desk, a sublime, custom-made brass desk by New York-based Patrick Parrish Gallery and trio of vintage armchairs, conceived in 1968 by Italian designer, artist and musician Luciano Frigerio, carefully handpicked to cultivate an air of comfortable sophistication. 

From its calm atmosphere to its refined, private spaces, this office is a place one would happily spend the weekdays — a workplace that doesn’t adhere to the sterile norms of its conventional forebears but instead, posits the idea of a quiet, inviting environment as crucial to the productivity of those who work within it. And considering the changes that have occurred around corporate culture in the last year, this idea feels more relevant than ever before. 

Image credit: Kasia Gatkowska

Design

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Most Wanted: How to make Jervois Steak House’s famous beef tartare

If you love ordering beef tartare when dining out but have always been too nervous to try making it at home, we suggest trying your hand at the famous Jervois Steak House recipe — certainly one of the restaurant’s signature dishes. It might be remarkably simple to put together, but this means the freshness and quality of your ingredients is paramount. Read on for JSH Executive Chef Gareth Stewart’s top tips and find the recipe below.

“Beef tartare is a quintessential steakhouse dish; diners will often judge the quality of a restaurant on its execution. It’s also something that’s both impressive and a bit different to serve at a dinner party. At Jervois Steak House, we’ve kept our ingredients classic, but with the presentation, we’ve changed the model so you mix in the garnishes yourself. Make sure you foster a close relationship with your butcher; tell them you’re making tartare so they can give you the highest quality cut of meat with no sinew or fat. And remember to always keep it on ice right up until serving, so it’s properly chilled.”

Tip: Look out for meat that is too red and really spongy to the touch. Firm meat that has a darker colour means that it has had time in the hook which is what you want. We use Taupō Farms at JSH which is sustainably and ethically farmed. Grass-fed is also perfect for tartare as it has the best flavour when eaten raw.

For local butchers operating via contactless delivery, consult our guide to the specialty stores trading during lockdown.

Jervois Steak House’s Classic Grass-Fed Beef Tartare Recipe
Serves 4

Ingredients
360g beef eye fillet
2 tsp Worcestershire sauce
3-4 drops Tabasco sauce (or any preferred hot sauce)
1 each medium-sized baguette for toasts
150ml extra virgin olive oil for brushing the toasts
8 tsp finely chopped shallot
4 tsp finely chopped parsley
4 tsp finely chopped capers
4 tsp finely chopped cornichons
4 tsp Dijon mustard
4 raw egg yolks
Flaky salt, for seasoning
Black pepper

Equipment
Tray
Pastry brush
Bowl
Medium-to-large sized round pastry cutter

Method:
1. Preheat the oven on the grill setting, for toasting the bread.

2. Slice the bread into 16-20 thin slices and lay onto a baking tray. Brush with extra virgin olive oil and season with flaky salt. Toast until golden on both sides.

3. Season the beef with salt and pepper and combine with the Worcestershire sauce and hot sauce in the bowl. Divide the seasoned beef into four balls.

4. Place a pastry ring cutter onto a serving plate and push one of the beef balls into the ring to make it level. Repeat for the remaining three plates.

5. Leaving space for the yolk in the centre, place the shallot, parsley, capers, cornichons and mustard in small piles around the top of the seasoned beef.

6. Separate the eggs using the shell to catch the yolk and carefully place the yolk into the centre.

7. Season the yolk with a pinch of flaky salt.

8. Leave it up to your guests to break the yolk and mix everything together and use the toast to scoop up your classic beef tartare.

Gastronomy

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Pie Rolla’s is the epic new pie purveyor on K’ Road drawing a crowd
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This impressive coastal terrace house finds perfect harmony between the urban and the organic

Magnificent views over Bronte Beach and the Pacific Ocean are just the beginning of this terraced house’s multifaceted appeal. With Tobias Partners having overseen the new-build’s architectural and interior design, its form climbs the steep slope from the street with both assured solidity and openness, an immediate materiality to its crisp structure and clean lines. 

haller modular system BY USM from ECC.

Ample use of light-coloured concrete and contrasting charcoal metal surfaces certainly contribute to this sturdiness, yet the building appears to have taken on board the vernacular of its coastal site, brimming with natural elements that mean it perfectly balances the urban and the organic. These include darkened wood doors and slatted panels, a spectacular marble kitchen island and skillful planting and landscaping throughout that add charming, verdant touches. 

haller modular system BY USM from ECC, TUFTY TIME SOFA BY PATRICIA URQUIOLA FOR B&B ITALIA, CORK FAMILY STOOLS, GUERIDON COFFEE TABLE AND THE LOW TABLE FROM VITRA from Matisse.

The terraced layout approaches with ease a 13 metre climb from street level to the site’s highest point, reducing the overall bulk. The house’s lower levels encompass garage car parking, a swimming pool that looks out over the ocean, the main entry and a guest bedroom. Moving upwards, the main living and entertaining spaces include an entertaining terrace and a sheltered grassy courtyard while, perched at the top, are the family’s bedrooms and bathrooms. 

EAMES CLASSIC LOUNGE CHAIR BY CHARLES AND RAY EAMES FOR HERMANN MILLER from Matisse, AVIO SOFA AND THE GRASSHOPPER COFFEE TABLES BY PIERO LISSONI FOR KNOLL, DIAMOND ARMCHAIR BY HARRY BERTOIA FOR KNOLL, TULIP SIDE TABLE BY EERO SAARINEN FOR KNOLL from Studio Italia, ILLUM TABLE AND CHAIRS BY TRIBÙ from Dawson & Co.

Internal rooms are also distributed by the multi-levelled building, with several attached outdoor spaces letting natural light flood the home and inviting in a refreshing cross-flow breeze. Just as this home exists in harmony with the surrounding environment, so too are the indoor and outdoor spaces within it able to be traversed as one, for a delightful al fresco meal or to simply soak up some sun and that breathtaking view. 

A base of enduring, timeless materials is ripe for the addition of furnishings that bestow personality and quirk. In the entranceway, a modular system from USM’s Haller collection acts as both definition for the space and a display shelf, brimming with eye-catching objet d’art, sculptural lamps and curated books, providing an interesting gallery of sorts upon arrival or when viewed from the outside-in. The same effect is bestowed by a playful mix of mid-century modern and contemporary furniture designs, some rendered in saturated colour that feel purposeful in the space among others in pared back neutrals. 

For a project that opens itself up so ardently to the elements, the team at Tobias Partners have still managed to create a home that cocoons its residents in privacy and comfort. A dynamic and joyful haven that offers peace and respite, with a healthy dose of sea air.

Image credit: Justin Alexander

Design

Bathroom in need of an update? Create an elevated escape with our edit of the furnishings and fixtures to shop now
Sambonet’s Madame collection is a masterclass in stunning serveware — these are the pieces we’re coveting
Deftly blending grandeur and simplicity, Marianna Tomlenovich’s private residence is a masterclass in restraint
Soul Bar & Bistro.

Lockdown cocktail recipes for at-home happy hour, courtesy of Viaduct Harbour

Bars may not be open for patrons currently, but we can still benefit from the expertise of some of Auckland’s top mixologists while at home. Luckily for us, four of our favourite Viaduct Harbour venues have each shared a recipe for a scrumptious cocktail, perfect for impressing our bubbles and taking the edge off.

Drop the Beet by Soul Bar and Bistro

Ingredients:
45ml tequila
15ml port
15ml ginger syrup
5ml beetroot juice
15ml pineapple juice
30ml lime juice
tsp raspberry jam

Method:
1. Combine tequila, port, ginger syrup, beetroot juice, pineapple juice, lime juice, raspberry jam in a cocktail shaker. 
2. Add ice and shake hard. 
3. Strain into rocks glass over large ice cube. 

N.B. To substitute for port, combine equal parts red wine and white sugar and reduce on the stove by half. Allow this to cool completely before using. 

N.B. To make ginger syrup, peel and roughly chop 200g ginger. Muddle in a small saucepan, add 500g white sugar, 500ml water, and stir until sugar has dissolved. Put on medium heat for 10 minutes and allow to cool before straining out the solids. Will keep for one week, refrigerated. 

Rooftop at QT.

Jammin’ Quarantini by Rooftop at QT

Ingredients:
2 parts gin 
1.5 parts jam, any flavour you have at home
1 part fresh citrus
1 part egg white

Method:
Shake hard with ice and strain into a cocktail glass. 

N.B. “Parts” are an easy way to measure if you don’t have a measuring device at home. For example, use a shot glass!

Hello Beasty.

Yuzu Spumoni by Hello Beasty

Ingredients:
30ml Campari
60ml Orange Juice
40-50ml East Imperial Yuzu Tonic to finish

Method:
1. Stack your favourite highball glass with ice — note, this is not a huge drink, so dial up the ingredients according to your glassware.
2. Shake together the Campari and juice with ice — it’ll go lovely and foamy.
3. Strain over ice, then top with the yuzu tonic and give it a quick stir.
4. Garnish with a slice of orange, put your feet up (again) and enjoy.

To make a classic Japanese Spumoni: use traditional tonic and swap the OJ for grapefruit juice.

Parasol & Swing.

Staying Ahead by Parasol & Swing

Ingredients:
60ml quality Scotch (or whatever whisky you have)
20ml fresh lemon juice
20ml of your shrub (see below)
2 dashes of bitters (optional)
1 egg white (optional)

Shrub:
1 part fruit
1 part white sugar
1 part apple cider vinegar

Method:
1. Add all ingredients to a shaker and shake vigorously.
2. If you are adding the egg white, first shake the liquids to emulsify the whites.
3. Then, add your ice to the shaker, shake it very hard for 10-15 seconds and pour the contents into a rocks glass.

Bartender’s notes:
To make the shrub, combine equal parts fruit, white sugar and apple cider vinegar in a pot. Heat until the sugar dissolves, then strain and chill. Parasol & Swing owner Jason Rosen made his from a combination of guava jelly, maple syrup and apple cider vinegar. You can substitute the fruit element for berries, jams, apple sauce or any type of fruit you prefer. The cocktail will also work with a liqueur or even just a fruit syrup.

Gastronomy

Embrace the season with our edit of all of the compellingly great reasons to head out this winter
Pie Rolla’s is the epic new pie purveyor on K’ Road drawing a crowd
Soul’s new cocktails are just the tonic for the inclement weather ahead — these are our go-to orders
Miss Polly's Kitchen's Fried Buffalo Chicken Tacos.

Try this buffalo chicken taco recipe for a tasty weekend ‘fakeaway’ fix

Craving takeaways? Miss Polly’s Kitchen has come to our rescue, sharing a seriously delicious recipe for fried buffalo chicken tacos just in time for the weekend. Featuring juicy fried chicken, tangy buffalo sauce and fresh fillings, this recipe is the perfect excuse to bring together your bubble for an irresistible lockdown feast.

Fried Buffalo Chicken Tacos Recipe
Serves 2

Ingredients:
4 chicken tenders
½ cup flour
1 tsp cayenne pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1 egg — whisked
Oil for frying

Buffalo Sauce
½ cup buffalo sauce
¼ cup butter
A good squeeze of honey

To Serve
4 soft shell taco shells
Ranch dressing
Baby cos lettuce
Coriander
Red onion (thinly sliced)
Tasty cheese
Sliced gherkins (Miss Polly’s Kitchen recommends McClure’s Pickles)

Method:
1. Cover the chicken tenders in half the buffalo sauce. Leave in the fridge for 30 mins — 24 hours.

2. Assemble all the filling ingredients onto a board (lettuce, coriander, red onion, cheese and gherkins).

3. Mix together the flour, cayenne pepper, onion powder, garlic powder and smoked paprika.

4. In a small pot, heat the remaining buffalo sauce, butter and honey. Let it simmer on a low heat, then remove and set aside.

5. Heat a pot of oil on medium to low heat. Do not let it start smoking.

6. Dredge the chicken tenders in the flour mix, dip in the whisked egg then transfer back into the flour mix to coat once more and set aside.

7. Drop the tenders (carefully) into the oil for 2 minutes and then turn them for a further 2 minutes. Remove from the oil to rest on a wire rack. While these are frying you can warm your tacos over the flame or in a pan.

8. Once the chicken is cooked, place the chicken on a plate or bowl and pour over the buffalo sauce.

9. Now quickly whip your little taco into shape. Miss Polly’s Kitchen recommends ranch dressing on the bottom, then lettuce, followed by buffalo chicken, grated cheese, pickles, coriander and red onion.


Gastronomy

Embrace the season with our edit of all of the compellingly great reasons to head out this winter
Pie Rolla’s is the epic new pie purveyor on K’ Road drawing a crowd
Soul’s new cocktails are just the tonic for the inclement weather ahead — these are our go-to orders
Left: Nagnata's Lucid Sweater in 'Dune'. Right: The matching Lucid Bralet and Lucid Yoni shorts, both available from Muse Boutique.

Keeping us stylish and comfortable when we need it most, Muse Boutique’s Nagnata drop is making all our activewear dreams come true

Gone are the days when you wouldn’t want to be seen in your leisurewear or workout gear — especially with brands like Nagnata offering such stylish, design-led and comfortable pieces. The sustainably-minded fashion and lifestyle brand was founded in Australia in May 2017, and has won fans the world over for its offering that blends luxurious knitwear with movement apparel. 

Nagnata is unique in that it prioritises organic and renewable fibres in the creation of its eye-catching sets, bodysuits, sweaters and t-shirts. This includes an emphasis on organic cotton and merino, breathable fabrics that offer just the right amount of warmth in spring and breathability in summer.

Nagnata

Currently, for obvious reasons, comfort is top of mind when we’re putting together an outfit for the day — however, that doesn’t mean we want to sacrifice aesthetics. Hence why we’re eyeing up the latest drop of Nagnata at its exclusive New Zealand stockist, Muse Boutique. Within Nagnata’s new collection, we love the Lucid Bralet in the shade ‘Cuba’ (and the matching Lucid Yoni shorts) as well as the cute Lucid Sweater in Dune.

GIA BORGHINI

While we were perusing, we couldn’t help but notice Muse has a host of other new arrivals — from fluffy slides and stomp-worthy boots by Gia Borghini, to lush knitwear from Anine Bing; chic minimal pieces from Theory and more. We all need things to look forward to, and ours might just be looking forward to the delivery day of our brand new, and very stylish, wardrobe additions. We’ll also look forward to showing them off to the outside world when we’re all mixing and mingling once again.

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