From Sienna Miller to the Olsens, boho has long-been a celebrity go-to, and for good reason. A perfect play for mastering effortless dressing and that ever-illusive ‘undone’ look (that, in reality, is very considered indeed), boho strikes a careful balance between refined and relaxed.
This season, bring the boho vibe to a beach near you, for a look that exudes fashion without the fuss.
As one of Australia’s most revered editorial hair stylists and co-owner and director of lauded Sydney-based hair salon Willomina, Chris Hunter is well versed in the art of using hair styling tools to achieve the most effortlessly glamorous of looks. For this issue’s cover shoot with Maddison Brown, Hunter opted for two contrasting but equally stunning 70s-inspired looks — styled using Shark’s range of powerful and versatile hair tools. Here, he talks us through the easy recreation of these 70s-inspired looks, using Shark’s styling tools at home.
When I ask David Nash to tell me about his new venture, The College Hill Wine Room by David Nash, he sums it up in one sentence, “The College Hill Wine Room is a wine (and spirit) lover’s home away from home. One that happens to come with a private dining room, a Michelin-starred chef in Ryan Moore, and boasts some of New Zealand’s most experienced wine professionals.”
For those unfamiliar with Nash’s work, he is one of New Zealand’s most experienced and trusted wine professionals and one of the country’s foremost wine personalities. From co-founding Helio, The Malborist, and Alpine Rift wines, and the Bluff Distillery, to writing and directing acclaimed NZ wine story film A Seat at the Table, Nash’s career has been vast and varied, with no shortage of success. Now, he’s turning his hand to a space of his own in The College Hill Wine Room by David Nash — an innovative new venue set to elevate and re-shape the way Aucklanders enjoy wine.
Set across above ground and subterranean spaces in the heart of Freemans Bay, the venue combines a vibrant wine bar with over 350 expertly curated drops (available to sip by the glass in the bar or on the sundeck, or take home to enjoy with a meal), a luxurious private dining room with a private, dedicated chef in The College Hill Wine Room part-owner, Ryan Moore, and expert staff (some of the top talent in the country across food and beverage), exclusive cellars with personalised cellar management and a concierge, and a fine wine retail space that celebrates both local and global producers. With Wine Director Joe Costello shaping the beverage program, those visiting can expect an unmatched level of care and detail — his expertise combining with Nash’s to create a hub for connoisseurs and casual enthusiasts alike.
Complementing the wine offerings is Executive Chef Ryan Moore, whose Michelin-starred pedigree shines through in his menu of European-inspired share plates. From duck liver profiteroles to crayfish crumpets, the menu raises the bar when it comes to pairing bold flavours with exquisite wines. The ‘by the glass’ food selection ensures that every sip finds its perfect match.
The space itself is a masterclass in contemporary design, created in partnership with the experts at Space Studio. Featuring a sun-drenched deck, subterranean cellars, and beautifully crafted private dining rooms, The College Hill Wine Room marries luxury and functionality. Furniture by Woodwrights and custom pieces by Seear-Budd Ross only enhance the refined yet inviting ambiance.
Below ground, the venue houses New Zealand’s premier subterranean wine storage vaults. Built and managed in collaboration with Storage King, they provide seasoned wine collectors, or those with a bourgeoning investment interest, state-of-the-art cellar options of varying sizes, all expertly managed by The College Hill Wine Room Concierge. “We’re for both seasoned collectors and the curious,” says Nash.
The College Hill Wine Room by David Nash isn’t just a venue — it’s a destination. Here, we chat with the wine expert about his career to date, his aspirations for the future of wine in New Zealand, and the most exceptional wine-related experience of his life.
My journey to date has been an organic one; I’ve had two principles that have guided everything: ‘do great work and the money will come,’ and ‘work with interesting people doing interesting things’. It’s led to a pretty fascinating life — I’ve been a creative director for a global ad network, screenwriter and film director for a multi-award-winning feature-length documentary film, wine director at New Zealand’s most awarded hotel, co-founded a handful of brands and businesses and had a massive amount of fun along the way.
My first ‘job’ in wine was as a passionate consumer. I got the wine bug while living and working in London; I was working for the Saatchi brothers and was taken to a few fancy Soho lunches (this was pre-GFC), listening to the incredible wine staff tell stories about families from Rioja, Rheingau, Burgundy and Bordeaux — I was hooked. And then you could jump on EasyJet for forty quid and visit. I guess my first job was as a researcher for a job I didn’t know existed yet.
I didn’t come from a wine family or even a family that drank wine; beer and spirits are all my early alcohol-related memories. I do recall, rather controversially, taking a few bottles of Riesling to a house party in my early 20s, where everyone else had boxes of beer or vodka cruisers. So, I always had a preference for wine, I just didn’t understand it.
I started studying wine with the Wine & Spirit Education Trust of London, when I knew I wanted to work in wine, but just didn’t know how. Returning to New Zealand to an advertising role, one of the first briefs to come through the agency was the re-brand of Montana Wines to Brancott Estate. That was an epiphany moment — I could see my way into a life of wine.
When beginning my career, I set out to make a positive impact on the New Zealand wine industry — here and around the world. To give the great producers a stage to tell their story, share their love and drive to craft something really special on the edge of the world. After working on a few big wine brands, in particular Penfolds in South Australia, I turned to my focus to uncovering great New Zealand wine stories. That led to a five-year journey of writing, directing, funding and producing ‘A Seat at the Table’, a film that charts New Zealand’s rise and rise in the world of wine. After opening as one of the headline films at the New Zealand International Film Festival, it toured Vancouver, Edinburgh and New Port Beach Film Festivals along with many others before Samuel Goldwyn of MGM fame acquired the rights to the film, which you can now watch on almost every platform in almost every country in the world. I still get a ‘cheque in the mail’ every few months. That really set in motion the next chapter of my career uncovering and sharing great wine stories, on film or in person at great fun wine tastings and events.
The people are what I love most about my work. I get to travel a lot with my work, and the people you meet are the most infectious part. No one really works in wine because they need a job, they work in wine because it’s their life’s work. That creates some fascinating personalities; winemakers and viticulturists spend a huge amount of time in isolation as well and are, for the most part, incredibly big thinkers, intelligent and open-minded — which makes for a great group of people to share a few glasses of wine with.
Of all the places I’ve travelled and worked, a visit to Marlborough was the most exceptional wine-related experience of my life. I had just got back from touring all around France. One of the places we’d been to, in a little town called Chavignol, was a place called Henri Bourgeois. The Bourgeois family also have a domaine in Marlborough called Clos Heri. As a Kiwi, visiting the property in Sancerre before Marlborough was a fairly surreal experience. Damian Yvon, the estate manager and winemaker in Marlborough, is from Loire Valley; we sat in the Cellar Door on the Marlborough vineyard (which is an old church), drinking his wines, talking about France, eating homemade terrine and French cheeses. The sun was going down, it was an absolute moment.
I think while the wine world is grappling with a lot of issues, New Zealand just gets better and better. New Zealand’s fine wine story is probably the most exciting storyline, and it’s been playing out for about five years now. We have producers like Kumeu River, Felton Road, Ata Rangi…the list goes on, that are only just now (40 years on) coming of age, being held up by some serious critics as the very best wines in the world. Not just as good as, but the best. Fast forward another five years, and that’s a pretty exciting future.
In terms of the world of wine sometimes being viewed as esoteric and inaccessible, I think any industry with some perceived specialist skill set or ‘natural gift’ required to be involved has that stigma. I meet so many people who tell me they know nothing about wine, then proceed to tell me a huge amount about wine. The wine world is probably the most accessible in terms of collective knowledge — from critics sharing reviews online to hundreds of publications, and any winemaker anywhere in the world will talk your ear off about the world of wine if you ask. Or pop into your local wine bar and start learning, one glass at a time. It’s a fun university to be a part of.
When it comes to my aspirations for the future of wine, it’s a big question. Certainly, for New Zealand wine, it would be to value and protect our product. Our wines, in some cases, are as good if not better than many of the Old World wines, and are half or a quarter of the price. Value in the wine world is like the art market — quality, scarcity, and authenticity drive prices up. All the best vineyard sites are planted in New Zealand; those vines are coming of age, and the winemaker experience is there — now, we need to market ourselves, believe in ourselves and show the world we make some of the very best premium wines, as well as Marlborough Sauvignon Blanc.
I think Wine Tourism is still largely untapped in potential in New Zealand; and developing a few
ideas in that space to raise the bar would be a significant next phase now we have the world coming back. Also, getting back out with our story to the world is high on my priorities list. I previously held a wine tasting in the Bellagio in Las Vegas for 120 people, and they all left booking flights to New Zealand. It’ll be great having a tourism body with the resources it needs to showcase really our beautiful part of the world.
I think I already have my dream job. I have an incredible team and amazing clients, all of whom are great friends, and I get to work all over the country — from creating brands to making wine to distilling gin and hosting people who want to learn more. Bringing that all together in The College Hill Wine Room really is the culmination of everything we’ve done to date, and I can’t wait to see how it plays out.
Opening Hours:
The Wine Room Shop: Monday — Sunday, 11am until 9pm
The Wine Room Bar & Sundeck: Wednesday — Sunday, 11am until late
The Private Dining Room & Event Spaces: Monday — Sunday
The Wine Room Cellars: Private, secure 24-7 keypad access
The College Hill Wine Room by David Nash
43 College Hill
Freemans Bay
Auckland
Embrace the festive spirit this December Azabu Mission Bay’s exclusive wreath-making workshop, hosted by the talented floral artists from Blush. Set amidst an inspiring atmosphere, this workshop offers a unique blend of artistry and indulgence, as is sure to set the tone for the season ahead.
Choose from two sessions: Sunday, 1st December at 11.30am or Tuesday, 3rd December at 6.30pm, and immerse yourself in a world of festive charm, learning from the experts how to craft your very own handmade Christmas wreath. Guided by Blush’s expert team, you’ll learn to layer lush green foliage, textured stems, and elegant leaves, creating a bespoke wreath that’s perfect for your door or as a centrepiece to elevate your holiday décor.
As you craft, guests will enjoy a crisp flute of Mumm Champagne, alongside a light meal from Azabu Mission Bay and a glass of Gwen Rosé, elevating the experience further.
Whether you’re a seasoned DIY enthusiast or a first-time crafter, this workshop is the perfect way to welcome the season with style. Spaces are limited, so book your spot early here to secure a place at this delightful celebration — tickets are $220 per person, and include a flute of Mumm Champagne on arrival, a glass of Gwen Rosé, a light meal by Azabu, and your own finished 40cm Christmas wreath to take home.
In our latest three-part series on Hawke’s Bay, we delve into everything this beautiful destination has to offer, from world-class wine to delicious food, exciting happenings, and all of the most special places to stay. Offering a truly multi-faceted experience to anyone who visits, Hawke’s Bay will quickly feel like a home away from home — provided you know all the best places to go. That’s where we come in.
A region known for its bountiful, natural produce and acclaimed wineries (recently awarded one of the world’s most immense accolades for wine tourism destinations — becoming the newest Great Wine Capital of the world), Hawke’s Bay is a foodie haven, boasting a raft of exceptional food and beverage destinations for hungry punters of any persuasion.
From fine-dining experiences to understated but delicious hidden gems, the culinary landscape here is varied and wonderfully vibrant. And whether you consider yourself a gourmand or not, we promise you’ll find something to sink your teeth into here with our comprehensive list of the best eats in Hawke’s Bay.
Located in one of Napier’s most impressive Art Deco buildings, this popular bistro was founded by a husband-wife duo (a chef and pastry chef, respectively) and offers an exquisite, ever-changing menu that harnesses the flavours of fresh local produce. Here, the ingredients are the hero, with simple but elevated dishes that never try too hard. Trust us when we say, this is one worth making time for.
Seafood is the hero at this flavoursome eatery. Showcasing the freshest local ingredients and dishes that shine a light on Hawkes Bay’s bountiful kai moana, the variety of seafood on offer at Hunger Monger is astounding. From mouthwatering sashimi and oysters to crab and scallops and squid and, of course, perfectly-cooked fish, this is the place to go if you have a hankering for a taste of the ocean, where you can partake in the tasty menu or pick up some fish and chips to enjoy by the water nearby.
Serving up delicious, vibrant food from its modern Thai menu, Sai Eatery should be on everyone’s list as the perfect place to drop into for a leisurely bite. Founded with the idea of offering authentic dishes that give traditional Thai cuisine a modern twist, this eatery boasts a raft of tasty options to suit any proclivity, from flavoursome slow-cooked curries to satiating noodles and a few enticing sweet treats to finish.
Get your health fix at Hapi, an organic cafe and grocery store serving an array of tasty foods and drinks that are as good on the palate as they are good for you. At the cafe, enjoy perfectly-brewed coffee, fresh juices and smoothies, delicious grab-and-go lunches and guilt-free treats (including vegan desserts and soft serve) — the perfect stop-in to replenish the soul after one-too-many winery tours, we think.
If it’s a casual bite you’re after, look no further than Napier hotspot, Vinci’s, serving up pizza pie just as it should be; big, thin-crusted and extremely tasty. Available by the slice or whole, we can never pass up the aptly-named ‘Banger’, arriving with seasoned cream, mozzarella, parmesan, red onion and sausage or the ‘Five Cheese’, with seasoned cream, mozzarella, parmesan, ricotta, blue cheese, and mascarpone with a delightful sesame seed crust.
At this widely-acclaimed Hawke’s Bay stalwart, Michelin-quality food is served in a relaxed atmosphere, with focus placed on freshness, flavour and dishes that promise to surprise and delight diners. Offering a set, five-course menu that changes daily (depending on the ingredients available), this restaurant is the kind of elevated dining experience that puts a unique twist on classic fine dining.
Drop into this fun, lively wine bar and wine shop for a glass of whatever takes your fancy, whether it be a bottle of something from overseas or a lauded local — the extensive wine offering here is highly-curated and ever-evolving. Alongside its wine list, Matisse offers tasting sessions, a seasonal menu of delectable sharing plates and tapas, and an array of cocktails, craft beers and ciders.
At this under-the-radar, laneway-style bar, enjoy a glass of the best from a Hawke’s-Bay-heavy wine list or a creative cocktail or craft beer, if that’s more your style. There is also a delicious, tapas-style food menu, perfect for sharing among friends as you soak up the laid-back, convivial, open-air vibe.
Open for breakfast, lunch and dinner, Mister D is a fuss-free, unpretentious eatery that puts the focus on good food and friendly service. Here, everything served is of the highest quality and is usually made in-house, with the various pasta, bread and pastries made by Mister D’s chefs daily, and a wine list curated to offer the best of the best of the Bay.
With a tasty menu designed as a ‘homage to Hawke’s Bay,’ this laid-back daytime cafe is the perfect spot to pop into for a coffee and a bite. Serving all-day breakfast (if you’re craving some 2 pm toast or granola, you know where to go) and all-day lunch (where flavoursome takes on classic dishes offer elevated lunchtime fare), F.G. Smith offers something for any proclivity.
This sustainably-minded aperitivo and cocktail bar has fast gained a loyal following and for a good reason. Born from the idea of bringing a world-class cocktail bar to Hawke’s Bay, Teresa celebrates local, seasonal produce, creating its exceptional beverage offering via sustainable practices and locally-sourced ingredients. Being a small, walk-in-only venue (of 25 seats, with a smattering of outdoor tables too) Teresa offers an intimate, boutique vibe and some of the best drinks you’ll likely have ever tried.
Shining a light on locally-sourced, seasonal, organic produce, St Georges has built its reputation on innovative, enticing food that focuses on provenance and sustainability. Helmed by award-winning Head Chef Francky Godinho, who grows 90 percent of all the ingredients used for St Georges’ dishes in the restaurant’s on-site garden, this unique farm-to-table destination has been designed to connect its guests with the food on their plate and with the environment around them. This ethos extends to its open-air setting, with luscious, grapevine-hung patios set against the arresting view of Te Mata Peak. Embodying the essence of Hawke’s Bay dining in every way, St Georges is a memorable foodie experience that should undoubtedly be on everyone’s list.
More than just a wine bar, Cellar 495 is a haven for anyone who loves exceptional wine. Started by local wine master Michael Henley, this chic spot is a tasting room and bottle shop by day and bistro and wine bar by night, and aims to demystify wine culture by offering customers up-close-and-personal experiences with some of the best wines in the world, all in a welcoming, laid-back environment.
Started by a couple with an extensive background in winemaking, Hastings Distillers is New Zealand’s first producer of certified, organic artisan spirits and liqueurs, which have garnered a reputation for being deliciously complex and entirely unique. At the distillery’s Tasting Room in Hastings, customers can sample the brand’s products via a casual drink and a bite to eat or book in for a tasting or a more in-depth, bespoke experience with the master distiller.
Born from its founders’ desire to take a home brewing enterprise to the next level, Brave Brewing Co. initially opened as a small craft brewery and has since expanded into a significant operation with its very own taproom and eatery attached. The taproom is open five days a week, with a casual, walk-in vibe and tasty food to be enjoyed there or taken away, and its very own flagon-filling facility for craft-beer enthusiasts.
It is fitting that ‘Sazio’ means ‘full’ or ‘satisfied’ in Italian because that is exactly how you’ll feel after dinner at this delicious Hastings restaurant. With menus that hero delicious pasta and authentic, Italian dishes, Sazio’s food shines in its simplicity, with a focus on good quality ingredients and exceptional flavours. Expect it to be busy — for good reason.
Set inside the Toitoi (Hawke’s Bay’s Arts and Events Centre), part of Hastings’ Municipal Building, Craft and Social is a bustling, welcoming bar and eatery that will immediately immerse visitors in the area’s warm hospitality. Offering a menu of elevated, bistro-pub fare (from sharing plates and satiating mains to pizzas and sweet treats) alongside a line-up of wines, craft beers and ciders, this local favourite promises good food, great drinks and a relaxed, convivial vibe.
At this simple neighbourhood restaurant, expect to enjoy utterly delicious food and wine in a cosy, laid-back atmosphere. On the menu, classic dishes collide with modern flavours, with a variety of dishes to suit any persuasion (including a dedicated kids section). Alongside your dinner, enjoy a glass of wine from Mary’s award-winning line-up or a cocktail or two if you’re that way inclined.
A beloved Havelock North stalwart, Pipi has long been loved in this neighbourhood for its delicious pizza menu and eye-catching, pink interiors. Here, you can expect to be surrounded by locals as you sink into Pipi’s cosy, bustling vibe while enjoying a tasty bite and a wine or two.
Passionate about traditional Neapolitan pizza, Alessandro’s serves up some of the most authentic pizza you’ll likely have ever tried. Topped with only the freshest ingredients and wood-fired to perfection, the food here is smoky, flavoursome and simply delicious.
You would be hard-pressed to find a more spectacular view of Hawke’s Bay than at this local favourite eatery and venue. Set on Te Mata Peak Road, overlooking the whole of Hawke’s Bay, Peak House is as known for the panoramic views its lawn offers as it is for its simple, delicious food and community vibe.
If it’s Japanese food you’re craving, look no further than Piku. At this delicious Izakaya-style restaurant and cocktail bar, indulge in sashimi, sushi, Yakitori and perfectly-grilled meats alongside a raft of thirst-quenching cocktails.
Set behind Porters Boutique Hotel, the beautifully designed Smith & Sheth Oenothèque offers a series of world-class wine experiences and tasty charcuterie and sharing menus to provide the perfect gourmet escape in the heart of Havelock North.
Offering a decidedly modern take on the classic, local watering hole, Giant Brewery’s Havelock North Pub serves housemade craft beer, delicious wines, fun cocktails and a raft of tasty bites by Good Company Catering.
Designed as a place in which all are welcome, Deliciosa balances its come-as-you-are vibe with utterly delicious food, exceptional wine and warm, welcoming service. From its bean bag-lined front lawn to its more intimate, cosy dining room, Deliciosa offers something for everyone and has garnered a reputation as the place to go for a laid-back and flavoursome bite.
Get your health fix with Pixie Bowls’ range of antioxidant-packed smoothie bowls, toasts and wholesome treats. Shining a light on simple ingredients and superfoods Pixie Bowls’ plant-based menu is all about nourishing yourself from within — a worthy pursuit, we think.
This Havelock North gallery is one of Birdwoods’ two locations in the country (the other is in Arrowtown) and showcases a range of stone and metal sculptures, textiles, collectibles, furniture, jewellery, ceramics and more. Alongside the gallery space is a delicious restaurant and cafe as well as a very sweet, old-fashioned lolly shop.
Helmed by a chef who cut his teeth working in Michelin-starred restaurants overseas, Malo serves modern restaurant food with a sophisticated twist, harnessing the potential of seasonal local produce to offer a fresh take on European-inspired cuisine.
Attached to this renowned roastery is one of the cutest espresso bars we’ve ever come across. Helmed by award-winning baristas who churn out some of the best java around, this coffee shop is certainly a worthy drop-in.
Heading to Hawke’s Bay? Consult Denizen’s Insider Guide on all the best places to stay in the region here, as well as Denizen’s Insider Guide on all the best wineries to visit, here.
With seasonal celebrations filling up our calendars for the weeks and months ahead, the call for a closet brimming with party-approved attire has never been more apparent. From dress codes that call for black-tie glamour to a pop of colour destined for summer cocktail hour, put your best foot forward this party season with our editors’ line-up of outfit ideas for any kind of occasion — all of which can be found at Muse Boutique, our go-to destination for elevated wares from some of the world’s top designers.
Just in time for party season shopping, Muse is extending its hours in the lead-up to Christmas — launching a late night weekly shopping evening, with both the Ponsonby and Newmarket boutiques open until 6pm every Thursday from now until December 19th, with bubbles and Christmas treats on offer for those visiting. ‘Tis the season for indulgence, after all.
Inviting nature into our homes, Bremworth’s design-led rugs are made of 100% New Zealand wool — harnessing the tones and textures unique to Aotearoa to imbue homes with warmth and tactility.
When imagining a home’s interiors, threading a sense of continuity throughout is a sure-fire way to elevate any space, weaving a total narrative and creating a sense of cohesion. Flooring — one of the touchpoints we interact with most frequently, is a simple way to achieve this, linking spaces seamlessly.
Bremworth’s wool flooring collections offer endless options to do exactly that, transforming floors into architectural surfaces that are as functional as they are striking. Wool, a natural, long-lasting, hardy material, not only offers unparalleled warmth and a delightful tactility underfoot, but boasts natural durability and sound absorption properties, making it a perfect material for any room of the home.
Moreover, Bremworth’s extensive collection encompasses a wide range of wool rugs available in entirely bespoke shapes and sizes, ensuring a stylish solution for even the most novel of room configurations. Taking a design-led approach to flooring, Bremworth offers unique colours and finishes, with four new collections introduced this year — each designed to showcase the brand’s commitment to innovation and aesthetics, inspired by New Zealand’s natural beauty.
The Āhuru collection — the colours of which were designed by a cohort of Kiwi creatives — features a plush pile with a velvety texture in seven stunning colourways inspired by the local landscape. Te Aroha, with its bold and neutral mineral tones, brings depth and richness to any room, offering a chunky cut-pile texture that’s both sumptuous and durable. Meanwhile, the Aoraki collection draws inspiration from Mount Cook’s alpine palette, featuring loop-pile carpets with versatile neutrals and subtle design details. And the latest collection, Glenburn, a textured loop pile carpet meticulously designed to evoke the rugged yet serene landscape of the Wairarapa coast, offers a series of classic, muted hues, carefully selected to capture the subtle nuances of the coast— from the soft greys of morning mists to the warm beige of sun-kissed sands.
Bremworth’s design-led approach extends to customisation, allowing homeowners to select colours, textures, and shapes that perfectly complement their interiors. By opting for Bremworth’s wool flooring early in the design journey, you ensure a seamless and sophisticated finish, crafted from New Zealand’s finest wool.
Nestled within the quaint Ōrākei Bay Village, OYF Remuera redefines wellness with an innovative fusion of fitness, community, and healing. As the first Oxygen Yoga & Fitness studio in Australasia, sister company OYF Remuera emulates the acclaimed method, combining considered movement with the therapeutic benefits of Far Infrared Heat Therapy.
The studio — a community-focused space, is a sanctuary of rejuvenation, where self-care is prioritised amidst life’s unyielding demands. Conveniently located in the elegant Ōrākei Bay Village — a boutique shopping centre with ample free parking and excellent city connections via the nearby train line, here, members enjoy well-maintained showers, bathrooms, private changing rooms, and a welcoming community area designed for relaxation and connection before and after classes.
Employing an innovative approach, OYF blends the many benefits of Far Infrared Heat Therapy with an array of classes, from high-energy cardio and core sessions to balanced flexibility and strength-focused yoga, Pilates, and barre. Guests flow or strengthen in a soothing, candle-lit studio, embraced by gentle, detoxifying heat that aids circulation, eases pain and tension, promotes weight loss, and offers an unparalleled sense of calm. The carefully curated atmosphere, from the ambient lighting to the Bali-inspired décor, invites visitors to shed the chaos of daily life and reconnect with themselves.
Nera Fernando, owner and Master Franchisor for North New Zealand, realised her vision of creating this unique wellness space after falling in love with the OYF concept during a visit to her family in Toronto in 2023. Inspired by the powerful, therapeutic impact of the classes, she became determined to introduce this transformative experience to her community in Auckland. As a mother of three, Nera understands the challenges of balancing everyday pressures with self-care, making her studio a sanctuary for those seeking wellness amidst the demands of modern life. Having lived in Sri Lanka, Canada, the U.K., and now New Zealand, Nera brings a global perspective, effortlessly connecting with people from all walks of life.
The diverse, international team at OYF Remuera embodies Nera’s vision of creating a safe, supportive, and innovative studio environment. Each member of the team brings unique energy, whether they are instructing classes, attending each other’s sessions, or engaging with members at the front desk. The studio is a joyful space, not just for the members, but for the staff as well. Benton Morris, the dynamic Studio Manager and instructor with a background in Broadway performances is a key figure in fostering this vibrant atmosphere.
With a welcoming community spirit and a diverse team embodying the owner, Nera Fernando’s commitment to inclusivity and connection, OYF Remuera is more than a fitness destination — it’s a transformative space where wellness comes to life.
Whether you’re in search of strength, serenity, or simply an uplifting escape, OYF Remuera offers a distinctly restorative experience, nurturing the mind, body, and soul.
There are a range of membership options and trials on offer for those looking to experience the benefits of this innovative approach for themselves. Experience the full range of OYF Remuera’s offering with a one week trial — with access to all 40 classes across a seven day period for $40 (available to purchase online, in studio, or through email or by phone).
OYF Remuera’s regular weekly membership is $65 per week, which includes unlimited classes (some members come multiple times a day!) and can be paused when on holiday. The studio also offers five, 10, or 20 class punch passes, and monthly, three, six, and 12-month pre-paid memberships. Nera and her dedicated team also run monthly community and social events which the community relish, ranging from mental health workshops to events centred on wellness-focused topics such as gut health and sleep, plus social events that bring the community together with food, drink, and music.
OYF Remuera
234B Orakei Road,
Ōrākei Bay Village,
Remuera,
Auckland
027 212 0528
Quiet luxury has found its way into our beauty routines, inspiring us to turn our backs on bold beauty in favour of a ‘no make-up’ make-up look. Here, less really is more, and polished minimalism takes centre stage. Think: fluffy brows, hand-smudged blush, understated pigments, and a glowy base, with a light touch of powder to take the look from day to night.
As it celebrates its 160th anniversary, Partridge Jewellers stands as an enduring testament to resilience and legacy. From a single Timaru shop in the late 1800s to a national luxury name, Partridge has flourished through family dedication, craftsmanship, and continuous evolution. Marking 160 years of the family-run company, this year has seen a period of rapid evolution — from launching a new flagship store in Wellington and extending their presence in Queenstown with a bold new boutique to welcoming additional family members into the business and launching the Partridge Laureate programme.
The business’s new generational leadership, helmed by Grant Partridge, has expanded the brand’s scope and community impact further. As Partridge enters its sixth generation, its commitment to excellence and heritage — woven through its jewellery, philanthropy, and dynamic team —cements its role as a pioneering force in New Zealand’s luxury landscape.
To mark this significant milestone and enliven this next chapter of Partridge Jewellers, Grant and his team have unveiled the Partridge 160th Collection, born from a series of precious, unheated gemstones and exceptional diamonds. The collection — which marries Partridge designs with pieces from some of their most significant brand partners, comprises an exquisite series of one-of-a-kind jewellery inspired by the New Zealand landscape and Partridge’s multi-generational story. Each piece embodies a truly unique design, telling a story of craft and heritage using the New Zealand landscape as its lens. Here, we look at an edit of the striking pieces.
Arguably, the showstopper in this special collection is The ASHOKA Infinity Necklace for Partridge, which showcases remarkable ASHOKA® diamonds at their absolute finest and embodies the strength and legacy of its namesake emperor. This stunning necklace, crafted in-house by Partridges’ team of experienced jewellers and designers, features 69 ASHOKA® diamonds with a total weight of 39.05ct. The versatile piece transforms seamlessly from a striking necklace to a refined pendant or an elegant ring, highlighting Partridge’s dedication to timeless design that celebrates enduring beauty and power.
The Deep Flora ring by Partridge captures the essence of Te Uruwera’s ancient forest, the ancestral land of the Tuhoe. Centred around a stunning, no-heat emerald set at a 45-degree angle, this piece features diamond-encrusted ferns, evoking the lush, timeless beauty of New Zealand’s East Cape in a tribute to natural heritage and craftsmanship.
The Ortus Solis necklace by Partridge features a radiant topaz centrepiece, capturing the vibrant hues of an East Coast sunrise. Inspired by New Zealand’s unique position as the first to see the sun, this pendant symbolises new beginnings, blending natural beauty and craftsmanship in a tribute to dawn’s breathtaking colours on the horizon.
The Pohutukawa Ring by Partridge captures the spirit of New Zealand’s summer coastlines with a vivid 1.91ct no-heat ruby at its heart. Adorned with rose gold and diamond details echoing the iconic Pohutukawa flower’s unique structure, this ring celebrates natural beauty and enlivens the artistry Partridge is known for.
The Flora Manuka Ring by Partridge captures the elegance of New Zealand’s beloved Manuka flower. At its heart, a 1.0ct white oval diamond is gracefully set, framed by delicate pink and white diamonds that mirror the flower’s soft beauty. Inspired by the golden ratio, this piece embodies harmony and refinement.
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