QT Auckland’s much-loved signature restaurant, Esther, is turning up the heat this summer, unveiling a stunning new al fresco dining space — Esther Courtyard, just in time for the long, languid days ahead.
Set to be Auckland’s new go-to spot for after-work drinks casual bites, and basking in the afternoon sun, the convivial spot is located on the harbour side of Esther, with room to comfortably seat up to 50 across a mix of large high-top tables, café-style seating, and long, plush bench seats. The stylish space, reminiscent of a Spanish seaside retreat, features QT’s signature black-and-white striped umbrellas, neutral tones, woven textures, and vibrant pops of ocean blue tiles.
The menu takes inspiration from Esther’s Mediterranean-inspired cuisine, but with a more relaxed approach to dining — where wood-fired pizzettas are the main event, served alongside a selection of tapas-style share plates. On the drinks front, revellers will find a curation of cocktails, European wines, and Italian aperitifs, designed to evoke the charm and essence of seaside sipping in Europe.
Officially opening for service this Saturday (October 12th), Esther Courtyard is perfectly primed to be one of the city’s top spots for casual summer dining.
Jessica McCormack muse Zoë Kravitz wears the Diamond Gypset Earrings in 0.4ct & 0.9ct, Ball n Chain Old Mine Cut Diamond Pendant, Carmela Spaghetti Gold Band and Yellow Gold Band
With distinctive designs that are ultra-wearable and endlessly versatile, Jessica McCormack’s jewellery is made to be adored by this generation and the next. Her “Day Diamonds” are designed to be layered alongside existing pieces, with a signature blend of timelessness and modernity that is coveted by smart, stylish women the world over. With a client list that includes the likes of Margot Robbie, Rosie Huntington-Whiteley, Victoria Beckham, and current muse Zoë Kravitz, the New Zealand-born, London-based fine jewellery designer’s diamonds are coveted the world-round, thanks, in large part, to her ability to imbue timeless pieces with a contemporary spirit that is effortlessly chic.
While signature McCormack pieces like the Gypset earrings are ‘the’ earrings to be worn everywhere, every day (and night), those wishing to see McCormack’s striking new designs in all shapes and sizes will find their opportunity next week at Simon James. A collection of one-of-a-kind gemstones in emerald and sapphire and show-stopping diamond pieces — many of which have not been seen before in New Zealand, will be available at Simon James — the brand’s exclusive New Zealand stockist, launching on October 17th in their stores and online.
Preview the collection here or at Simon James Herne Bay – October 18th & 19th: 230 Jervois Rd, Herne Bay
For enquiries or private appointments please email [email protected].
Fish & chips is a quintessentially Kiwi summertime staple, particularly when enjoyed straight from a paper parcel on the beach (with a tin of Wattie’s tomato sauce on the side). And, while there is no shortage of exceptional fish & chipperies in Auckland, another is always welcome — particularly when an eatery as exceptional as Takapuna Beach Cafe is on the tools. To celebrate the longer, warmer days, this go-to eatery is launching a pop-up shop for the summer, simply dubbed Fish & Chip Shop by Takapuna Beach Cafe, serving delicious beachside takeaways.
Opening its doors today, with food being served out of a dedicated space within the eatery, the pop-up will serve fish & chip takeaways, designed to be enjoyed on the beach located just a stone’s throw away.
On the menu, you’ll find familiar favourites like battered or crumbed fish of the day — which is either tarakihi or snapper, dependant on the day’s catch, with premium options too — from john dory to blue cod and hapuka, alongside fritters, with mussel, oyster, and potato variations up for grabs. And, for those partial to the classics, battered sausages and calamari feature, alongside slightly more modern takes — from panko crumbed buffalo halloumi to prawn toast with wasabi creme.
The clever chefs at Takapuna Beach Cafe have made their mark on the menu too, with specials such as brioche fish sliders, epic oyster butties, and a house-made doughnut filled with Valrhona ganache, served with gelato made on-site.
Underlying the food menu is a focus on quality, with all the fish sustainably line-caught and brought in daily, while the bread found in specials such as the fish sliders, is baked fresh and delivered each day from sister bakery Knead on Benson in Remuera.
“Fish & Chip Shop is about having that nostalgic feeling of unwrapping a parcel of fish & chips on the beach. We wanted to maximise our beachfront location and bring that timeless experience to Takapuna over the summer,” says Takapuna Beach Cafe Director James Bryant. “With Takapuna Beach Cafe already offering gelato by the beach, it made sense to compliment this with fish & chips, another Kiwi summer essential.”
Orders can be placed and picked up from the takeaway section of the cafe, or made online.
Fish & Chip Shop is here for a good time, not a long time. It will operate during daylight savings hours, shutting up shop on Sunday April 6th.
From America’s Cup Title Partner Louis Vuitton’s dynamic collection that captures the regatta’s energy to a chic denim duffle from Bottega Veneta to a trusty, hardy nylon holdall from Prada, these are the boat day bags we’re currently coveting.
As we gear up to witness our celebrated Emirates Team New Zealand defend the Auld Mug in sunny Barcelona, we’re brushing up on our Cup knowledge and making plans to enjoy the high-octane races from near and far.
If you’re in Spain to watch the action unfold in real time, consult our definitive guide to Barcelona, or you’re planning to head to Viaduct Harbour to celebrate at the Cup’s official home, we have all you need to know. You’ll also find a comprehensive overview of the rules, teams, a history of the boats through the ages, and info on all of the skippers.
So brace yourself for Cup fever, as Emirates Team New Zealand battles it out for the 37th America’s Cup in a bid to secure a hat trick.
The 37th America’s Cup
Dates to Note
Puig Women’s America’s Cup 5th — 13th October
Louis Vuitton 37th America’s Cup 12th — 27th October
Who’s at the helm of the six teams competing in the 37th America’s Cup?
Pete Burling
Emirates Team New Zealand New Zealand
Our very own homegrown hero, Peter Burling is one of New Zealand’s — and in fact, the world’s — greatest sailors. A triple Olympic medallist in the 49er class, and a double America’s Cup winner, Pete Burling is gearing up to once again lead Emirates Team New Zealand to victory.
Sir Ben Ainslie
Ineos Britannia Great Britain
The most successful Olympic sailor of all time, Sir Ben Ainslie was charged with turning Oracle Team USA’s seven-race deficit around. Last Cup, he stepped into a new role at the helm of his homeland’s team, a position he remains in for the 2024 racing, vying with all his might to bring the Cup to England.
Ernesto Bertarelli
Alinghi Red Bull Racing Switzerland
Bertarelli created Alinghi to achieve his dream of bringing the America’s Cup back to Europe for the first time since 1851. His team memorably won the America’s Cup in 2003 in Auckland, and successfully defended it in 2007 in Valencia. Now, with a new team, the Swiss sailor is back in the Cup with his sights set on winning.
Max Sirena
Luna Rossa Prada Pirelli Team Italy
Sirena is at his eighth America’s Cup challenge, two of which were winning campaigns, including the 33rd America’s Cup with BMW Oracle Racing, and the 35th America’s Cup in Bermuda in 2017 with Emirates Team New Zealand. Now, an ever-ambitious Sirena is at the helm of Luna Rossa Prada Pirelli Team for the second consecutive Cup racing.
Terry Hutchinson
NYYC American Magic America
Across his 40-year career, Hutchinson has done it all, including guiding Emirates Team New Zealand in the 32nd Cup. Now, after a few bumps in the road (including thatspectacular crash in the 36th Cup), the stalwart sailor is back at the helm of the American team, resolute in achieving a lifelong goal of securing the Auld Mug.
Quentin Delapierre
Orient Express Racing Team France
A rising star on the international sailing scene, Frenchman Quentin Delapierre will lead the Orient Express Racing Team in the 37th America’s Cup, bringing vast experience at both an Olympic and international level, with skills forged more recently in the intense heat of the SailGP racing circuit.
The 37th America’s Cup
Rules of Engagement
While the universal Racing Rules of Sailing (RRS) are applied to the technical aspects of the America’s Cup match, a defining aspect of the competition is that everything about it is more or less decided by the defender (the team currently in possession of the cup). This is due to the ‘Deed of Gift’ terms which make the Cup available for perpetual international competition. With the power to dictate where, when and on what boats the racing will occur, it can take some time after the competition’s end for the next location and set of protocols to be decided. However, if another yacht club presents a challenge for the Cup — at any time — it must be met by the defenders, hence the relatively unstructured nature of the competition.
The Protocol and Class Rule is determined by the Defender, in this case, the Royal New Zealand Yacht Squadron and Emirates Team New Zealand, and the Challenger of Record, this case the Royal Yacht Squadron Ltd and their representative team INEOS Britannia, with the 37th America’s Cup’s Protocol and Class Rule balancing the traditions of the Deed of Gift while continuing to push the boundaries of innovation, technology and design in the boats, the event, the broadcast and the commercial aspects of the Cup.
As such, for the 37th America’s Cup, an emphasis has been placed on driving sustainability through innovation, spotlighting inclusivity through the addition of women’s and youth races, and reducing team operating costs without compromising any of the technical development which the Cup is so famous for.
Updated Rules
01.
Women’s and youth events have been added to the America’s Cup schedule.
02.
Teams are only permitted to build one new AC75.
03.
There are limitations on the quantity of foils and componentry that can be built for the AC75s.
04.
This year sees the introduction of the multi-purpose One Design AC40 class, which teams have been able to convert and use for testing, component development and Match Race training.
05.
The AC40 class is to then be converted back to the measured One Design AC40 class for use in the women’s and youth events.
06.
The number of race crew onboard the AC75 has been reduced from 11 to eight sailors.
07.
As part of the ongoing drive for innovation and clean technology, it’s now a mandate to create two hydrogen-powered foiling chase boats. It’s hoped showcasing proven hydrogen tech in the marine sector will help create a game-changing pathway for the wider industry and lead to a significant reduction in its carbon footprint.
08.
A shared team recon programme has been implemented which, whilst reducing costs, is also aimed to give America’s Cup fans the inside track on the testing and development on the water by all the teams.
09.
A condition of entry is that all teams must partake in a behind-the-scenes documentary series, bringing the secrecy, drama and all the teams’ personalities into the limelight.
10.
The AC75 class of boat will be maintained for the next two events.
The 37th America’s Cup
Boats Through the Ages
From the gigantic trimarans of the 2010 Cup to the radically different, 72-foot, wing-sailed foiling catamarans of 2013, to 2024’s 75-foot foiling monohull masterpiece, the evolution of the America’s Cup boat has been anything but smooth sailing.
Fly Time The amount of time the boat spends foiling. The ideal situation would be for a team to make it around the entire course with 100% fly time, which means their hull never touches the water.
Wingwash When sailboats sail close to each other, one can affect the other’s quality of wind. The resulting lack of wind is referred to as a “wingwash.”
Stuffing It or Splash Down When the boat drops off the foils and the hulls hit the water, usually in a very dramatic fashion that soaks the sailors.
Karangahape Road go-to Fort Greene has long been high-ranking when it comes to Auckland’s best sourdough. The sandwiches — with their made-from-scratch ingredients, consistently draw crowds, and the artisanal pastries that come out of the kitchen here are always great. But, owners Liam Fox and Andrea Muhlhausen are perfectionists, and in seeking to level up their pastries and breads to new heights, the pair have added a dedicated, specialist pastry room to their beloved eatery.
Humidity, Fox tells me, is the piece of the puzzle that most impacts the end result when it comes to baking, and in creating a consistently humidity and heat-controlled room, he can ensure perfection every single time. The care these two put into what they do is incredible — their passion instantly evident to anyone who walks through the doors, and it felt essential to them both to continue their evolution. “I’m a perfectionist by nature,” Fox tells me, “But the trick is to find the balance between perfectionism and accepting the things beyond your control. With the new pastry room, we are able to control many more variables that were previously beyond us. Also keeping our processes in full view adds to our philosophy of transparency and authenticity.”
To showcase the incredible quality of the pastries that have found a place on the menu (which changes monthly), Fort Greene has launched a monthly specials pastry box. This first iteration includes a decadent, tart lemon meringue cube croissant, a Biscoff speculoos cruffin that is altogether light and rich, a wildly delicious black forest croissant brimming with chocolate mousse, crumbed biscuit, and tart cherries — reminiscent of Whittaker’s famous black forest block, and a tasty ham and Swiss cheese number. Available to pre-order any day of the week, the mixed box is perfect for feeding the troops, or if you’re about on the weekend, grab an individual treat in-store on Saturdays and Sundays.
With this new pastry room, Liam and Andrea plan to continue to build on their already exceptional offering — with a host of ideas in the works, and an array of new flavours set to join the fold via the monthly specials box, making regular visits all the more appealing.
In discussing Winton’s design philosophy with the development company’s core design team — James Burgess and husband-and-wife duo George and Alex Watts, I quickly note that a refusal to rush and an unfaltering dedication to longevity underpins everything the developer does — and it shows.
Time, I’ve come to learn, is what sets Chris Meehan’s property development company apart. From taking the time to get things right across the entire spectrum of a project, to labouring and re-labouring over every minute detail to deliver a finished product that will hold up over the decades — time, it seems, is Winton’s modus operandi. It’s providing an incredible tool indeed.
Chris Meehan has become known for his penchant for perfection, but I discover it’s not only this that drives Winton’s emphasis on considered design — unmatched in not only the development space but across the full spectrum of architectural pursuits. It’s also a steadfast commitment to bettering the future. Winton factors longevity into every planning decision, which seems a given when working in the property sector — but, as with everything this company does, Meehan and his team take a meticulous approach, with a considered eye to elevating daily life for decades to come. “Winton and Chris hold a longer view than the project,” James tells me, with George adding, “In Northlake, Wanaka, for example, from the start we implemented design guidelines and a review process to protect everyone’s investment, the benefit of which is now showing.” It’s these rigorous high standards that, James tells me, are integral to Winton’s success. Meehan is a “student of design,” as James puts it, with an incredible eye, a commitment to progress, and a deep reverence and passion for quality design that has formed the foundation of a company that goes well beyond developing properties, to create thriving communities.
At Winton, things are done differently. The team approach enormous projects with design at the heart, prioritising experience over short-term economics, with a steadfast belief that quality not only creates but holds enduring value. This focus comes from the top down, with Meehan having an unrelenting resolve to get the design right, but is upheld and executed by the exceptional wider team at Winton. A group who, according to Alex, are all at the top of their game and have an incredible ability to get things done, with George adding, “The number eight wire attitude is multilateral across the entire company.”
With some of the country’s most significant residential, commercial, and hospitality developments in their oeuvre, Meehan and his team are undoubtedly shaping the future of our urban landscape — a charge they take very seriously indeed. A set of instantly-observed features tether all of Winton’s projects to the business’ broader design ethos, with each of the three core designers placing particular emphasis on a different (but equally fundamental) pillar, dependent on their roles within the business. Where James, Head of Vertical, is focused on the big picture; the company’s ability to deliver on a vision, George, Senior Design Manager, is honed in on the merit of quiet, considered details across the breadth of each development, with an eye to how each project will function and present itself at different scales. Alex, on the other hand, as the company’s Visual Stylist, is wholly focused on creating meaningful experiences within all of Winton’s spaces, “From the beginning of each development, the design discussions are mostly about how we want people to interact with the space,” she tells me, “It’s about holding on to the experience at all times.”
But whether it’s a sprawling hospitality precinct, or a residential development on the outskirts of Auckland, according to Alex, “From a project’s conception through to completion, every aspect has time dedicated to it.” Time to centralise the human experience through carefully considered design; time to research, finesse, perfect, and continue to set the bar high and higher again; and ultimately, time to realise the end goal long before anyone picks up a hammer.
Looking at how this materialises in practice, there are a number of projects in various stages of development delivering on Winton’s vision to stunning (and incredibly impressive) effect. Take Ayrburn, for example — Winton’s sprawling hospitality precinct on the outskirts of Arrowtown, the company’s first large-scale food and beverage project. Here, the concept of high-quality design is taken to new heights, with every detail meticulously considered to inspire those visiting to leave their schedules behind and “be in the moment,” as Alex puts it. “With Ayrburn, every design decision came back to how we can keep people engaged, inspiring those visiting to put their phones away (not an easy task, given how ready we all are for easy and immediate entertainment) and switch off to enjoy themselves for a few hours.” She tells me, “With so many venues in one precinct, we needed to really think through each space, outlining who will be using them, when, and with whom, so as to ensure each is unique and a perfect response to these questions.” This is an objective the team has delivered on implicitly across every facet of the Ayrburn experience. From the jaw-dropping gardens (something George spent many months/years perfecting) to the series of carefully restored historic farm buildings, to the spatial layout, planned and re-planned to create the perfect experience for everyone who visits, Ayrburn is an incredible showcase of Winton’s extraordinary vision and unmatched execution. But perhaps the most impressive thing about the eye-wateringly large undertaking, that I notice the design team modestly fails to note, is that in this precinct, Winton has created something truly profound from nothing at all. From the incredible dining and entertainment venues to the public spaces, gardens, and a series of later living residential developments to come, Ayrburn stands as a newfound community; an entire mini township that has seemingly popped up out of thin air. For me, this is what’s so impressive about what Winton is doing. Their ability to create these incredible, novel places that weave together public and private, living and leisure, harnessing the power of great design to enrich the lives of not only those with a slice of the pie, but everyone else, too.
Northbrook, the company’s later-life offering, takes this on in a different capacity. “The clientele of Northbrook knows quality, so this is crucial to every design decision that is made,” Alex tells me. Quality, it seems, touches every edge of these developments, which are setting a new benchmark for sophisticated retirement living and will, I think, change the face of later life living in New Zealand. In each Northbrook development (there are sites underway in Auckland’s Wynyard Quarter and Launch Bay, as well as Wanaka, Queenstown, and Christchurch, with many more to follow), residential offerings are combined with commercial hubs, with every aspect of the private and public areas following a strict set of creative codes and design guidelines across all venues which ensure an unmatched level of luxury that is usually only reserved for single dwellings. From the location of the sites themselves to the materials and finishes to the thoughtful design of shared spaces — imagined to foster social connection, Northbrook is in the business of not only changing where people live, but how they live, and in doing so, adding to the overall experience of a city.
The fact is that Winton, through its work and meticulous and thoughtful approach, is already improving the lives of many. By remaining steadfast in the belief that quality design is the bedrock of meaningful and enjoyable experiences, and staying true to its people-over-profits attitude — instead focusing on investing in the future — Meehan and his exceptional team are profoundly impacting how we live. And while the vision for Winton’s projects presents itself through Meehan’s eye, it’s ultimately the incredible team around him that bring the ideas to life — a task they’re proving very adept at indeed.
Since 2000, Auckland’s Viaduct Harbour has been the (un)official home of the America’s Cup, with a host of convivial restaurants and bars, world-class hotels, and its prime position making it the perfect port of call for celebrations. And, whether racing is taking place near or far, the precinct never fails to pull out all the stops, giving Cup fever-stricken Kiwis a front row seat to the unfolding action.
As the new millennium dawned, so too did a new era for Auckland’s hospitality scene, as Viaduct Harbour began its transformation into the vibrant culinary and cultural precinct it stands as today. The catalyst? The 30th America’s Cup.
The 1995 Cup, held in San Diego, is forever etched in the minds of all Kiwis, as New Zealand’s Black Magic (skippered by the late, great Sir Peter Blake) swept all five races to lift the cup from the US for only the second time in 144 years. Unsurprisingly, five years later when the event was to be held in Auckland, the city pulled out all the stops — with Viaduct Harbour primed to play host to those looking to get in on the action, given its front row seat to the Waitematā. The precinct was transformed from an industrial fishing port into the premier America’s Cup hub for the March event, and, following New Zealand’s victory and the incredible celebrations that ensued, Viaduct Harbour solidified its standing as the home of the America’s Cup — a mantle it has upheld to this day.
During the 2000 event (and 2003, which we also played host to), downtown Auckland went through a period of rapid growth, with the development of the Viaduct Harbour into a large-scale entertainment and residential precinct a catalyst for the city’s forward momentum. Sir Peter Blake’s vision for the 30th America’s Cup was to create a venue where the syndicate bases were integrated into a vibrant waterfront neighbourhood, and as such, the Cup facilities were designed to be integrated into a new mixed-use urban extension, resulting in the establishment of Auckland’s first waterfront entertainment precinct in Viaduct Harbour. Team bases lined the western end, which gave the public unprecedented views of the bases and team activity, and across both 2000 and 2003 the restaurants and bars in the area were lively hives of activity, overflowing with people every night of the week during the regattas.
Unfortunately, Team New Zealand didn’t take out the 2003 Cup, and racing went offshore, but Viaduct Harbour’s commitment to the Cup never dwindled. Hosting events throughout the 2007 event, including an uproarious celebration following the newly rebranded Emirates Team New Zealand’s whitewash win, enjoyment of the Cup felt just as thrilling as if it were taking place on the waters just beyond. The 2010, 2013, and 2017 events were similarly convivial affairs, as Viaduct Harbour continued to introduce exceptional venues that only added to the lively locale’s allure throughout the Cups.
Fast-forward to 2021, with racing back on home soil, despite the limitations caused by Covid the event was an exceptional one indeed, as Aucklanders once again became swept up in celebrations, making for Viaduct Harbour to dine, sip champagne, and watch on as our team once again did us proud at home. In fact, the 2021 challenge saw a further expansion of Viaduct Harbour’s America’s Cup Village, where the ‘Upper Deck’ pop-up at Market Square provided a great spot to catch all of the racing action, with a big screen, and plenty of shaded seating to enjoy the racing.
Now, as we gear up to watch Emirates Team New Zealand attempt a hat trick, this time in Barcelona, Viaduct Harbour is once again planning it’s festivities, with a number of lively venues on-hand to welcome Kiwis seeking to celebrate our team on the water, at the most obvious of locations, the jewel in the crown of Auckland’s waterfront entertainment scene.
From the first swim at a hard-to-find beach to an incredible meal at that tiny, neighbourhood restaurant to the hours of relaxation with nowhere to be and not a care in the world — a European holiday is unmatched. And while there are boundless possibilities for exceptional experiences, few would argue that the pinnacle of the bucket list is a luxury superyacht charter. And there’s no better time to book than now.
Offering unmatched access to some of the most beautiful and remote parts of the world, a yacht gives those aboard a new and completely different perspective. And, taking the bespoke and comprehensive service to the next level is 37South Yachts, New Zealand’s first full-service superyacht agency.
With a wealth of industry knowledge, 37South’s dedicated team are on hand to craft and develop bespoke experiences that cater to the most discerning of charter parties — no adventure is out of the question, and as a member of The Worldwide Yacht Brokers Association, 37South has unparalleled access to every charter yacht in the world.
After an in-depth consultation that involves getting to know what will make the perfect trip for you and your guests, 37South selects a yacht to suit and builds a tailored journey, liaising with its partners in the locations to organise activities, plus with the captain, chief steward and chef of the vessel to organise the logistics. It also has team members on the ground internationally — in Europe, in particular. All that’s left to you to do is decide what you’d like to pack in your suitcase — anything is possible.
And while you’re experiencing these possibilities, you can be sure whichever vessel takes you there boasts unparalleled luxury accommodation, world-class service, the highest quality cuisine and sumptuous amenities. Feature-wise, each superyacht has its own charms. It might be a jacuzzi with panoramic views and an outdoor cinema, or perhaps a private gym and massage room; an expansive dining room for dinner parties at sea, a stunning sun deck for lounging — and in many cases, it’s some combination of all of the above.
37South offers access to some of the most spectacular European locations — from the Amalfi Coast to Sicily, to the Greek and Balearic Islands. We’re certainly dreaming of floating on the sparkling waters of Cote d’Azur, Corsica and Sardinia.
If you are after a truly one-of-a-kind itinerary to indulge in an experience like no other, we suggest touching base with 37South’s charter brokerage team. From providing travel inspiration to investigating availability and specific charter enquiries, they are on hand to help take the ocean-faring holiday of your dreams to a sparkling reality.
As one of New Zealand’s most revered hair stylists and makeup artists, Kiekie Stanners is well-versed in the art of using hair styling tools to effortlessly achieve the most glamorous of looks. For this issue’s cover shoot with actress Lydia Peckham, Stanners opted for two contrasting but equally stunning looks — styled using Shark’s range of powerful and versatile hair tools. Here, she talks us through the easy recreation of Lydia’s bouncy, voluminous look, using Shark’s styling tools at home.
Bouncy Volume
Achieve The Look
“To get Lydia’s voluminous, bouncy waves, I first spritzed the hair to dampen. Then, using the Shark Flexstyle with the Oval Brush attachment, I took small sections of the hair, starting on the bottom layers, and dried the hair while gently curling it in tandem. Twisting the hair away from the face, I worked through top layers, sectioning off the front first and rolling the hair forwards, over the face, gently twisting the tool up and out to create soft, fluid bangs. I then switched the attachment to the Auto-Wrap Curlers to add extra bounce. Here, I took 5cm sections of hair and, using the right barrel on the right side of the face, held the hair at mid-length, allowing the hair to twist itself around the barrel. Gently sliding the barrel towards the scalp, I held it in place for 5 seconds before sliding the tool out, below the hair. I then followed this around the top layers, ensuring to switch to the left barrel for the left side of the face. Finally, I sprayed to set, using my hands to shake out curls for an effortless, soft finish.”
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