Nest at Kamana Lakehouse

Queenstown bound? We have your definitive guide on where to wine and dine

Words Margie Riddiford | 29 Sep 2020

Spectacularly framed by frosted mountains, iridescent lakes and rolling landscapes, Queenstown typifies the raw, wild beauty of the South Island. Arresting and memorable, it’s hardly surprising that this small town nestled in the heart of Central Otago has become one of the most highly-regarded tourist destinations in the world.

Brimming with boutique, luxurious and immersive experiences, Queenstown’s superior culinary landscape is matched only by its unparalleled beauty.

Below we present our definitive guide of where to wine and dine in Queenstown, Arrowtown and its surrounding areas.

EASY EATS…

Provisions
Serving up some of the best homemade treats in the region, Provisions is an iconic morning spot in Arrowtown. Our recommendation: do not go past its freshly-baked sticky buns — the best thing since (excuse the pun) sliced bread.

Vudu Larder
Located in the heart of Queenstown with seating overlooking the picturesque Lake Wakatipu, Vudu Larder is a wildly popular spot, with a menu of fresh takeaway or dine-in options. If you’re looking for serenity with your morning cuppa, we recommend getting in early.

Good Day
Delivering expertly-brewed Wolf Coffee to-go and a selection of brunchy bites, Good Day is the Arrowtown gem that will get any day off to a flying start. Whetherit’s avocado on toast with homemade dukkah, or smoked andouille sausage with peperonata and a soft egg, this tasty spot has something for everyone.

The Chop Shop
Quirky and different, with food that packs a punch, The Chop Shop is tucked away above Arrowtown’s main street. We would call it a hidden treasure, but almost everyone knows how good it is, which makes waiting for a table expected (but worth it).

Yonder
The health-focused eatery Queenstown can’t get enough of, Yonder offers wholesome fare to suit every persuasion. Its menu encompasses dishes free from gluten, dairy, nuts, sugar, and animal products and its stone cottage setting offers a cute, cosy atmosphere.

Joe’s Garage
While you might have seen various Joe’s Garages dotted around New Zealand, the Queenstown outpost was where it all started. Having quickly built a name for its delicious coffee and hearty, filling food, breakfast at Joe’s never disappoints. And for those hitting the slopes, the bacon and egg buns are also the perfect early morning takeaway option before heading up the mountain.

FOR LARGER APPETITES…

Amisfield
Book in for a delicious long lunch or dinner at the acclaimed Amisfield Bistro & Cellar Door — the outpost of one of the largest, single-estate vineyards in Central Otago. Nestled on the shores of Lake Hayes, Amisfield is as renowned for its idyllic backdrop as it is for its pure-tasting pinot noir and hyper-seasonal dishes. It also features an outdoor glasshouse by its exterior fireplace, designed to fit up to six diners for a memorable, al fresco experience under the stars.

Aosta
Led by renowned chef Ben Bayly, Aosta combines the culinary philosophies of Italy with the fresh, local fare of Central Otago and Southland. From its intimate setting to the way it executes complex flavours in a simple, unpretentious way, Aosta is a must-visit.

The Sherwood
Lauded for its menu that highlights fresh, local ingredients, many foraged from the wider Central Otago region, The Sherwood’s restaurant serves up delicious, hyper-seasonal fare in dishes inspired by the offerings of the land.

Rātā
With an interior that emits a neighbourhood bistro vibe, similar to what you might expect to find in Sydney, Rātā by Josh Emett has become one of Queenstown’s premier foodie destinations. Renowned for its slow-cooked food and robust flavours, this is the perfect place for a long lunch or an indulgent dinner.

Fan Tan
East meets west at one of Arrowtown’s tastiest eateries. Fan Tan boasts a menu of Asian and New Zealand-Pasifika flavours in a series of fusion-style dishes designed for sharing.

Smithy’s Smoke House
What could be better on a crisp winter’s day than sitting near an open fire and indulging in a plate of perfectly cooked, succulent smoked meats? Smithy’s Smoke House (at Millbrook Resort) offers just that. Here, you can enjoy unparalleled al fresco dining under the stars, where tapas and various meat dishes, craft beers, fine wines and whisky are served around roaring fire pits.

La Rumbla
Having brought the flavours of sunny Spain to Arrowtown, La Rumbla is a firm favourite among locals. With a menu of tapas-style dishes and European flavours, this is the perfect spot for a relaxed, tasty bite.

Akarua Wines & Kitchen by Artisan
Set in the historic ‘Walnut Cottage’ just a few minutes’ drive from Arrowtown, this relaxed eatery is as good for breakfast as it is for lunch or wine tastings. With a menu that showcases only the finest ingredients, sourced from Aotearoa’s top growers, makers and artisan suppliers, expect a line-up of honest, comforting shared plates.

Slow Cuts
Delighting dine-in or takeaway punters, this Arrowtown hot-spot is a delicious, recently-expanded eatery where slow-cooked meats, rotisserie chicken, burgers, ribs and other seasonal dishes are delivered by operators renowned for their friendly service and great food.

Jervois Steak House
One of the jewels in Nourish Group’s crown, the South Island chapter of Jervois Steak House (JSH), is arguably one of the best restaurants in Queenstown. Offering premium cuts of meat accompanied by soulful sides like truffle mac and cheese and baked candied kumara, JSH is where we keep coming back to for a cosy and delicious dinner.

Taco Medic
A divine collision of Kiwi and Mexican cuisine, expect traditional, hand-pressed masa tortillas packed full of salsa. Taco Medic also shines a light on fresh local ingredients and packs a flavoursome punch.

The Lodge Bar
From its lakefront position alongside the Rodd & Gunn store, The Lodge Bar exudes the ambience of an elevated mountain cabin. With animal hides strewn over plush, fire-warmed armchairs, this restaurant’s exceptional fare and curated wine and cocktail list makes it the perfect place to relax and take in the view.

WHERE TO DRINK…

Eichardt’s Bar
Located in the iconic Eichardt’s Private Hotel is the deliciously cosy Eichardt’s Bar. A Queenstown institution since 1867, Eichardt’s has been serving après ski drinks for well over a hundred years. With its crackling fireplace and large sumptuous sofa, this place is one of the undeniable gems of Queenstown.

Blue Door
A hidden gem in the heart of Arrowtown, The Blue Door Bar offers a cosy, intimate setting in which to enjoy an after-dinner tipple or a drink with friends. With comfortable chairs and its roaring log fire, after a long day on the slopes it will be almost impossible to leave.

Fork & Tap
From its charming, historic location, Arrowtown’s Fork & Tap serves up an array of craft beers, delicious wine and a menu of tasty bites to match. The perfect spot to mingle with the locals and share stories of the day’s on-piste adventures.

Nest at Kamana Lakehouse
Take in the spectacular lake views from the floor-to-ceiling windows that frame Nest’s dining room. Rendered in an art-deco style and offering modern Mediterranean bites alongside an extensive list of Japanese whiskys and local wines, this high-altitude kitchen and bar is the perfect place to enjoy an early-evening drink.

WORTH THE TRIP…

The Cloudy Bay Shed
Take a scenic 45-minute drive from the heart of Queenstown into Cromwell and get lost in The Shed by Cloudy Bay, a whimsical cellar door experience. With tasting sessions of Cloudy Bay’s full range of wines alongside private tours of the vineyard, The Shed is the perfect antidote to the busyness of Queenstown and offers an indulgent, relaxing, sensory escape.

Olivers
Nestled in Clyde, a historic Central Otago township just over an hour’s drive from Queenstown, Olivers is an elevated eatery in the restored Victoria Store (an iconic landmark of the region), and is renowned for its fresh, produce-driven fare.

Cardrona Distillery
Quiet and unassuming, the Cardrona Distillery has a particular type of charm that isn’t easy to put your finger on. Completely family owned, Desiree and husband Ash Whittaker have worked together on the distillery since its inception and, together with their team of experts, have conceived a number of acclaimed drops, including the triumphant creation of a recently-anointed single-malt whisky. Head along to the beautiful distillery and be guided on a tour of the facilities, where you’ll learn about the processes behind each of the hand-distilled, artisan spirits — including milling, mashing, fermentation, distillation and maturation — an experience that will conclude with a tasting.

The Mountain Kitchen – Minaret Station
Located on The Alpine Group’s 50,000 acre high-country station (on which is also a boutique accommodation for overnight stays), The Mountain Kitchen can be booked by those simply wanting to experience this incredible property for an afternoon. Offering a scenic dining experience where locally-sourced ingredients are prepared by resident chefs and accompanied by award-winning wines, lunch at The Mountain Kitchen can be booked for guests of four or more and includes a spectacular scenic helicopter flight from Wanaka or Queenstown.

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Discover a world of intricate detail with Sutcliffe Jewellery’s handmade rings

Words Margie Riddiford | 10 Aug 2020

For over 20 years, Sutcliffe Jewellery has created showstopping, bespoke rings with such meticulous attention to detail that to look at them up close is to discover a world almost invisible to the naked eye.

“Some people think that it’s all about the stone,” says Brent Sutcliffe, “but the way I see it, the dressing is just as important… You wouldn’t take a beautiful model and put her in the most boring pair of badly-cut trousers, would you? Great stones need great rings.”

Arabian Nights ring and Neptune’s ring from Sutcliffe Jewellery

Great rings have become something of a calling card for Sutcliffe Jewellers. Creating bespoke, handmade pieces for their clients, Sutcliffe and his team bring their intricate, imaginative designs to life with a level of precision that takes decades to hone.

“We’re constantly on a knife edge between engineering and art,” he says, and while the truth of this impresses me with the enormity of the skills required to make rings like the two pictured above, having seen what Sutcliffe continues to do, I’m confident they’ve perfected the balance.

From left: Artful adornment ring, Love Adrift ring, Starlit Stunner ring from Sutcliffe Jewellery

When working with clients, Sutcliffe’s bespoke process will usually start with a stone. From there, a few designs are drawn up and presented as hand-painted pieces of art, before the ring materialises over hours of careful handiwork measured only by eye, to be presented in spectacular fashion. It’s a personal process, and one that has seen Sutcliffe stake its claim as the place to go for pieces that tell a story.

www.sutcliffejewellery.com

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Sonja Batt of Scotties Boutique on 40 years in fashion, future-proofing and fashion’s million-dollar question

Words Margie Riddiford | 5 Aug 2020

Established in 1978, Scotties is an icon in the landscape of New Zealand fashion. Started by Sonja Batt and her business partner Marilyn Sainty over 40 years ago, the multi-brand store is revolutionary for the way it has offered fashion-forward New Zealanders access to high-end international brands like never before.

How many fashion weeks have you attended, and what are the most significant changes you’ve noticed over the years? I’ve been to about 70 over the years and the shows used to be much grander and much more extravagant and over the top. They used to have orchestras, for example. Once I went to an Alexander McQueen show (Spring‘07) where they had a quartet playing and when the model came out, the dress was made from real flowers, and as the girl walked, all the flowers began falling. It was spectacular. Things have changed quite drastically in the size and scope of the shows. Last time I was in Paris (which is my favourite Fashion Week, by the way) I only went to one show.

What do you think will happen to fashion weeks as we know them now? I don’t think they will disappear completely, but I think they will be smaller (they were in March already) and much more controlled. I think there will be a bigger focus on sustainability and the idea of waste, and brands will probably put out fewer collections. It’s the million dollar question though, no one really knows.

What is the best show you’ve ever been to? Definitely the Dries Van Noten show for Spring 2005. It was a party to celebrate the designer’s 50th collection, and it began with a sit down dinner for 500 people (with 250 waiters) in an old railway station on the outskirts of Paris. Towards the end of the dinner every chandelier in the room rose towards the ceiling and the models walked down the centre of the table. Gradually, the outfits formed a colour spectrum, running from blacks and dark browns through to cool blues and greens, to warm oranges and reds. This fashion show was a perfect example of a dramatic climax.

What are the biggest changes you’ve noticed in the fashion industry since you started Scotties? When we started there was no such thing as ‘fast fashion.’ In those days people were probably more conscious about buying clothing that would last. Disposable fashion wasn’t around so much. Now, we are in an era of disposable fashion. It’s part of the reason why I wanted to start Scotties Recycle, because I hate to see waste. I would prefer to have someone else enjoy fashion than throw a piece out.

By buying higher-quality garments, our customers can recycle them, still get reasonable money, and someone else gets to enjoy them. We sometimes recycle the same things three or four times. So to answer your question, one of the biggest changes has been quantity over quality but it’s part of the reason why, at Scotties, we wanted to focus more on quality. To bring that back into wardrobes.

Who do you look up to? Rei Kawakubo, the designer of Comme des Garçons. She is a true artist.

What are your wardrobe staples? A great pleated skirt, pearl necklace, a timeless leather bag and of course, a scrunchie.

Who is your favourite designer? Right now, Mary-Kate and Ashley Olsen are my favourite designers. Their brand, The Row, is a favourite at Scotties and I find that all their pieces are of such high quality, and designed in such a classic way.

Who is a designer, dead or alive, you would love to meet? Coco Chanel. I’ve always been fascinated by her.

From left: Alexander McQueen Spring 2017; Plan C Spring 2020

Who is a designer to watch right now? The daughter of Consuelo Castiglioni who started Marni, Carolina Castiglioni and her label Plan C. It’s easy to wear but there is an interesting quirkiness about her designs and I just think it’s a label that can be worn by anyone. She also uses interesting, good-quality fabrics.

What is a label you would love to stock in Scotties? I’m in love with Christian Dior at the moment! Maria Grazia Chiuri designs such beautiful and unique skirts.

Which brands hold their value best for resale? A few years ago we had a lot of Hermès come in all from one client who had collected hundreds and hundreds of pieces. We had everything from baby Kellys to big Kellys to Birkins, blankets, jewellery and hundreds of scarves. Hermès and Chanel will always hold their value because styles like the Kelly and the Birkin will never go out of fashion. Fashion will always have a seasonal IT bag. But a classic Hermès is never the IT bag, it’s THE bag. We sold a Birkin just last year, which sold for not a lot less than what you could buy it for new (if you could get it new). The tradition and history around Hermès will mean it will always be in demand.

How are you and your business having to adapt to these changing times? We are starting to focus more on our online store and digital platforms. We have had the online store for a long time but we have never really made the most of it. We didn’t focus on that as much as we should have in the past. Since the lockdown we decided to make more of an effort to turn the online store into a destination, and to highlight our Recycle more. I would like to promote that in particular and make it more accessible to fashion consumers in New Zealand and overseas. We get so many amazing things come through our recycle but half the time the best pieces are gone before we can get them online.

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Executive chef and restaurateur Sid Sahrawat on taking risks and why bad habits aren’t all bad

Words Margie Riddiford | PHOTOS Jeremy Hooper | 4 Aug 2020

He’s built a name as one of the most formidable chefs and hospitality operators in Auckland, and his restaurants, Sidart, Cassia and Sid at The French Cafe are glowing testaments to his innovative culinary mind. But Sid Sahrawat has never been one to rest on his laurels.

Originally from India where a Chennai hospitality school became ground zero for his career at the tender age of 14, Sahrawat has long been known for pursuing perfection and pushing the envelope, and continues to do so with his unique dishes. Often combining contemporary haute cuisine with more traditional Indian flavours, Sahrawat’s success in a notoriously hard industry is, in part, due to his willingness to constantly evolve.

With fine-dining principles at the heart of his operation and a desire to hero fresh, local ingredients, Sahrawat and his team of experts (including his wife and business partner, Chand) draw diners in with the intriguing narratives and novel culinary experiences they serve up.

To dine at one of Sahrawat’s restaurants is to become immersed in the chef’s sensory world — a place that keeps his customers coming back time and time again. Here, he gives snippets of insight into his business success and reveals his hopes for the future of hospitality.

Constant innovation and adaptation are essential, especially in my line of work. If you don’t embrace change you become stagnant and lose passion for what you do. We change our menus all the time to evolve with what’s in season. Our chefs and I work together and research new techniques and flavours to keep challenging ourselves. This, I think, keeps diners interested in our restaurants and motivates them to return.

Don’t be afraid to take risks, as long as you feel like you can accept the consequences of failure. Look at the worst possible outcome and if you think you would still like to take the risk, do it and don’t look back.

A good business partner should be fiercely loyal. Someone who has my back and the business’ best interest in mind at all times so that I can have complete faith in their opinions.

I am always influenced by New Zealand, what we grow seasonally and what the land and ocean give us. We are so blessed in this country to have some of the best beef, lamb and seafood at our doorstep. The down-to-earth Kiwi spirit also inspires me. Aotearoa boasts some of the most talented but humble chefs in the world.

I’m proud of having garnered seven hats between our three restaurants. But beyond that, I feel lucky to have teams who are so passionate about what they do and really understand how important each customer is to us.

Sahrawat has long been known for pursuing perfection and pushing the envelope

Your career path isn’t always obvious. When I was 14 I went to tech college because initially, I wanted to be in hotel management front-of-house. It seemed glamorous to me. But once I picked up a knife, I knew that the kitchen was where I belonged.

Personal success is measured by the contentment of others. Having motivated and happy staff who work with us for a long time or who become successful owners/operators themselves, means that I have been successful as an owner/operator/mentor/restaurateur. Seeing guests become regular patrons and people who we develop personal relationships with over the years, is another way I measure my personal success.

Family always comes first. I make my kids breakfast every morning because it’s important to spend some quality time with them before I get my day started. Then I’ll head to the gym before grabbing a coffee and having a quick chat with my wife/business partner about the day ahead. After a quick shower, I’m off to work at one of our three restaurants.

The day I am not motivated is the day I’d consider selling the businesses. Luckily, staying motivated comes naturally to me because I love food, I love people and I get to work with both everyday.

Music helps me relax. I put on my Spotify playlists in the car and at home when I need to wind down. I find the gym is also a great way to stay focused.

Embrace your guilty pleasure. Mine is a good, caramelised pork belly. I can never go past it. It might not be the healthiest dish but it’s definitely the most delicious.

You must earn what you want. In business, as in life, there are needs and wants. The business gets everything it needs but I’ve learnt over the years that the extras must be earned. Take a cool, kitchen gadget, for example. The business must make the revenue first, and reward itself with the new tool when the time is right. Maintaining that discipline has helped us create a business that is sustainable.

‘Bad’ habits aren’t all bad. We have a bar and a wine cellar at home so it can be quite tempting to enjoy a delicious bottle every night. I’ve been trying to resist, but most of the time I can’t.

My wife is who I call in a crisis. She is not only my business partner but my sounding board for any crisis, question or concern, personal or professional.

Simplicity and restraint are crucial, but not easy to master. My food 10 years ago was in keeping with that time, but over the years it has become more simplified and I exercise more restraint with ingredients and flavours now than I did then.

There is very little we have control over. Something I learned in lockdown was that getting stressed about things we can’t control (like Covid-19) was a waste of energy. Instead, we decided to work on the things we could control or change like pivoting our business model to add takeaways, communicating with our staff and taking time to work
on their training.

New Zealand has a very supportive hospitality industry. Covid might have created a huge amount of uncertainty for everyone and our industry has been severely impacted, but we will rebuild and come back stronger. Customers have been so supportive and continue to support local businesses. I feel very positive about the future despite its challenges. I feel like we will become a more sustainable industry after 2020.

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Studio Italia’s Valeria Carbonaro-Laws on guilty pleasures and 30 years in the design game

Words Margie Riddiford | 30 Jul 2020

Considering her Italian upbringing and education in law, it’s hardly surprising that Valeria Carbonaro-Laws’ business Studio Italia has gone from strength to strength under her passionate leadership. Now the exclusive New Zealand stockist for a number of famed design brands, including Poliform, Knoll, Poltrona Frau, Living Divani and Kettal, Studio Italia has been responsible for furnishing some of the finest houses in New Zealand — such is the precision of Carbonaro-Laws’ eye, and the quality of the collections she brings in.

Exuding a clear passion for her work that extends to her staff and clients, Carbonaro-Laws has established herself as the unofficial matriarch of Italian design in New Zealand. Here, she offers a few pearls of wisdom, from her father’s seminal advice to her favourite guilty pleasures, and why a sabbatical is on the cards.

I had to work harder to be taken seriously. I arrived in New Zealand almost 30 years ago and started working in design almost immediately. But my background was in law (a far cry from the beautiful world of furniture design and interiors) and because of my lack of experience and ‘creative English,’ I had to work harder to be heard. I guess you could call it tenacity, but it really was a drive to make my business successful. It might sound a bit corny but now, I genuinely love coming to work every morning. Seeing my staff and talking to clients gives me a real buzz. I love people, and I find that I really thrive when I have human contact. Also, of course, being Italian and having the opportunity to work with the best Italian brands in the world, made this job feel like a natural fit from the get-go.

My father told me when I was a teenager: “You must enjoy the little pleasures that life gives you every day, don’t just wait for the big ones.” At the time it sounded so boring but now I really get it and I couldn’t agree more.

Transparency and honesty are the two traits I value most. So, of course, they are a must in a business partner. I need someone as driven and as hardworking as me otherwise the partnership can feel unbalanced. Someone with the same goals but different skills, so that we can challenge and complement each other.

My dad was my inspiration. He was an incredible human: kind and adventurous, incredibly intelligent and cultured. He learnt to fly planes and to sail across the Atlantic ocean. And when he finished his career as a lawyer, he started acting onstage in big, important Milanese theatres. Everything he did in his life, he did to perfection (including creating me, clearly!).

I feel most proud watching my daughter. I’m a mother, first and foremost, and seeing her grow into an incredible human being is so special. She reminds me of my father. Professionally speaking, I also feel extremely proud of how Studio Italia has evolved over the last 15 years. We get so much positive feedback from our suppliers, and considering that we operate in a small country, it makes me feel so happy. I owe this all to our clients, of course. Kiwis have a great appetite for good design.

True leaders mentor, they don’t over-manage. It’s a trait I’ve always been impressed by. Many of the people I look up to also seem to be able to strike a sustainable balance between their work lives and their private lives.

If you love what you do, then you do it with love, and that, to me, is the root of success. The success I’ve enjoyed also comes down to the fact that I’m a good communicator. I love talking to people and understanding their wants and needs.

I am not a morning person. I am a night owl so I hardly ever get up before 7am. I have a coffee straight away before I start talking to my wonderful family. I love to start the day with a call to my friends or family in Italy.

Motivation is not what I am lacking… it’s relaxation that’s my problem! I have tried meditation many times, but I’ve been trying to do it every day. Now that we are back with the craziness of work, however, I often don’t find the time.

I just love indulging. I have so many guilty pleasures, really too many to mention. But nothing beats a lunch with shaved prosciutto and buffalo mozzarella and a cold glass of rosé. I also love finishing dinners with a glass of the Nottambulo Limoncello, which we have been making with friends for the last three years. The process is just as fun as the end result!

No matter how busy I am, I always make time for clients. I realised long ago the importance of responding to clients immediately. Even when I am frantic and can’t do much more, I make sure that before the day is over, I reply to any inquiries.

My husband is who I turn to in a crisis (and always). He is there for me in a calm, collected way and he knows what to say and how to help me. Although sometimes he makes me mad too. I call him often during my day, not just in times of crisis. We don’t work together but he helps me a lot by offering different perspectives and business ideas.

My catch phrase would be, Non piangere sul latte versato…. Don’t cry over spilled milk…… do you say that in NZ too? Basically it means get on with it, move forward and don’t dwell on things that you can’t change.

I wish I had known how enjoyable owning a business would be. And that, ultimately, it was going to go well. It would have saved me so many stressful moments.

I have always wanted to take a sabbatical. A year travelling the world and meeting people of every culture. It’s something I think everyone should think about doing.

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My inspirations: Marlon Williams on music, his latest projects and loving home

Words Margie Riddiford | 16 Jul 2020

His voice is one of New Zealand’s most extraordinary and distinctive, and while Marlon Williams’ career thus far has seen him earn widespread acclaim, the captivating musician’s star is still very much on the rise.

Garnering comparisons to Roy Orbison and a young Elvis from the outset, Lyttelton-born Williams released his sophomore solo album Make Way for Love in 2018 and since then has been exploring various projects, including a growing roster of acting roles and an album of waiata reo Māori.

Here, the creative delves into his back catalogue of influences.

What was the first music you loved?
The Beatles and The Seekers. The two prized picks of my Nana’s record collection. The Beatles, obviously, because they’re amazing. Judith Durham’s voice and the wonderfully naive, clean 60s folk simplicity of The Seekers songs just hooked me into their world. I still think ‘I’ll Never Find Another You’ is one of the greatest songs ever written.

What are you working on at the moment?
A few bits and bobs. A soundtrack for a film, a duo project and an album of waiata reo Māori.

You’ve been based in Melbourne for a long time, how have you found living in NZ again, particularly over lockdown?
I’m not sure whether it’s the pandemic specifically, or the increase in locally-targeted tourism advertising, or just a general feeling of homeyness, but I’m sure loving being home.

How else are you having to creatively adapt to these changing times?
It’s highlighted the fact that this is the perfect time to be working on a te reo album. I’m very grateful to be able to do that.

What instrument do you wish you could play?
Right now I definitely wish I was a tohunga taonga pūoro!

What makes you nostalgic?
My warped sense of the past being a better place than the present.

What motivates you?
Fear of reprimand is always the main driving force, sprinkled occasionally with a bit of pride.

What era do you wish you grew up in?
I’m pretty happy to have grown up when I did. I wouldn’t mind holidaying in pre-colonial New Zealand though.

What is something you are learning?
Mū Tōrere!

What have you been watching, reading, listening to recently?
I’ve been rewatching Deadwood. God that’s a good show. Shakespeare in the wild west. I’ve been reading Hannah Arendt’s The Origins of Totalitarianism and it’s certainly resonating at the present moment.

One passage that struck me said: “Before mass leaders seize the power to fit reality to their lies, their propaganda is marked by its extreme contempt for facts… for in their opinion fact depends entirely on the power of the man who can fabricate it.”

Who is an underrated album or artist?
My go-to answer for this has always been Bob Carpenter’s Silent Passage. If you haven’t been treated to this then I highly recommend you go listen now!

Who is an artist to watch right now?
Have you heard Mads Harrop? She only has a few songs out there right now but they’re fucking boss. Check out the song ‘Medicine’.

Where’s the first place you will travel when we can again?
All things considered I imagine the first overseas trip will probably be across the ditch but for the meantime I‘m happy travelling internally.

What are the best ways for people to support the music industry
right now?
Gigs are starting up again with a vengeance. Live music creates such a strong sense of community (and we could all do with a bit of that right now), it’s as much about supporting the fans as it is the artists, so get out there and let the music industry support you!”

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Spa owner Ina Bajaj on the lessons she’s learned throughout her inspiring career

Words Margie Riddiford | 15 Jul 2020

There’s nothing quite like walking into one of Ina Bajaj’s spas after a long day. Offering a moment’s respite from the outside world, her East Day Spa and Spring Spa locations have brought world-class health and wellbeing experiences to New Zealand, and solidified Bajaj as a pioneer in her field.

Inherently entrepreneurial, Bajaj, who divides her time between Auckland and Bali, started her business in 2002 and has carefully presided over its steady growth. Now, her empire comprises nine locations across New Zealand and Indonesia, and continues to make sustainable strides forward.

Proving that success in the beauty and wellness industry requires resilience, a thick skin and sharp emotional instinct, Bajaj matches her business acumen with a desire to understand and empower the people who work for her, an approach that feels as holistic as the treatments her spas provide.

Here, she talks about her brush with hospitality, the lessons she has learned and why we should all have a catch phrase.

“I am an emotional entrepreneur so I work from gut instinct. Reason and information only produce conclusions. Emotion produces action. I never micromanage, and prefer to hire people that are far more capable than I, immersing them in the running of the company. I am there for guidance and direction, and I encourage my team to figure things out themselves. This enables them to unleash their minds.

Never forget the people who support you, especially in difficult times. Advice I always come back to.

Inspiration comes from travel. I was born in Kenya, a country of spectacular scenery. Growing up in the African savannah and being surrounded by many different cultures, travelling and experiencing more of the world became a need. I find I am most drawn to destinations that embrace nature, which actually inspired our latest and most ambitious project, an eco-friendly spa retreat in Nusa Lembongan just off the island of Bali.

I am blessed to call three countries which are naturally spectacular home: Kenya, New Zealand and Indonesia. I would love to visit the gorillas in Rwanda or Uganda. I’m a huge fan of Jane Goodall and Diane Fossey and the work they have done in this field.

I ran a restaurant for a decade and during my international trips, I used to frequent spas in Asia and fell in love with the industry. It was 2002 and New Zealand really didn’t have any Asian-influenced spas. A trip to New York was the catalyst to the pivot (most overused word of 2020) where I realised I was living to work, not working to live. Three months after returning from New York I was out of restaurants and starting my path towards wellness. It’s been nearly two decades and my passion for this industry has not waned one bit.

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An entrepreneur’s mind is on-call 24/7. Many people don’t realise the commitment, sacrifices and dedication required to run a successful business. All entrepreneurs, no matter how big or small their companies are, deserve to be applauded.

I am very proud of my business’ evolution. Creating these brands and nurturing them to become leaders in their field (in both the countries we are based) has been so rewarding.

Success to me is growth. We started with four staff in 2002 and now, we have over 250 employees at nine locations across two countries.

I wake up at 5:30am every morning, when I’m in Bali, and take my dogs for a quick sunrise walk on the beach. At 6.00am, I catch up with the New Zealand team as they are four hours ahead. 7.00am usually comprises a swim with my religious mantras playing — prayers while exercising. At 8:00am I’ll have breakfast and get dressed, before heading into the office around 9:00am.

Motivation comes from passion. I work with people I like, I work in an industry I love and I only select locations I’m obsessed with. It’s really that simple.

When I relax, I look for mindless pleasure. I’m a Netflix binger, but nothing heavy. Shows like Money Heist and Elite that aren’t too serious. No documentaries. I really don’t want to be educated when I relax. I’m also a fan of Bollywood movies, which offer total escapism.

Self-indulgence is necessary sometimes. My go-to guilty pleasure is always Dom Pérignon and Beluga on an Emirates flight.

Resilience is crucial in business. Resilient entrepreneurs are fighters not victims.

A render Bajaj’s latest project, an eco-friendly spa retreat in Nusa Lembongan

I need to know when to switch off and focus on increasing my physical activity. One thing lockdown taught me was that without distractions my performance was at its peak, as was my time diverted to non-work related activity. On a daily basis I was walking around 15,000 steps and swimming 50 lengths.

In a crisis, I always call my friend and COO, Lara Springhall. We have worked together for 14 years and traversed through a generation. Lara began her spa journey at 19 and me at 40.

If I had a catch phrase it would be, ‘when everyone zigs, I zag.’

I am in control of how I respond to and work with constraints. Lockdown showed me that resilience is a learned muscle and it’s taken a lot of it to get through what has certainly been the most challenging time of my professional life.

We only know the value of wellness when our health is at risk. Covid-19 has brought this message to the forefront. So, the global wellness economy, currently worth US4.5 trillion dollars, will see continued growth. The disconnect that people are experiencing (as a result of distancing) is having an impact on physical and mental wellbeing. The virus is a wake-up call to remind us how precious good health and wellbeing is, and by nurturing our bodies we strengthen our physical, mental and spiritual immunity. Spas, beauty and hair salons help people feel good about themselves and, with travel restrictions in place, will provide the necessary escapism for the winter ahead.

True luxury is about embracing time. In the face of a pandemic, immunity can be your biggest weapon and prevention is the core of wellness so support your immune system by investing in you. Time is the best gift you can give yourself.”

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Nail comfort and style with the adult’s guide to wearing a hoodie

Words Margie Riddiford | 14 Jul 2020

You might laugh at the simplicity of it all, but there’s more to wearing a hoodie than simply ‘wearing a hoodie’ when you are a fully grown human. The following rules are crucial for avoiding that 90s Slipknot fan vibe.

1. Wash it
It might seem obvious, but a gentle reminder that this isn’t your old Kmart faithful from intermediate school will hopefully ensure you don’t wear it like the pre-pubescent teen you once were. You’re above that now — we hope.

2. Wear it with proper pants
Pair with tailored pants to achieve a look that says ‘social media is my life’ but also ‘I really don’t care about it’. Accessorise with ironic eye-rolls and nerdy specs for an outfit that’s confusing in a cool way.

3. Avoid offensive graphics
This is no time to dig out the novelty hoodie you bought for a laugh before a boys trip. It’s not that funny. Go for cool logos or keep it super simple. There’s nothing like a tone-deaf sweater to help you not make friends.

4. Pair it with a coat
Wear your new hoodie underneath a trench or overcoat to add structure; bonus points if your coat is patterned for added contrast.

5. Keep it in context
Don’t, for the love of God, think that it’s fine to chuck a hoodie over everything. This isn’t a free-for-all. Having a shirt collar visible underneath a hoodie is way less ‘daddy’ and way more ‘dad’ (big difference).

6. Know your limitations
If you’ve tried to make a hoodie work to no avail, you won’t be any less of a hero if you call it quits. The street-meets-formal look is an acquired taste, and it doesn’t suit everyone. There’s no point in disregarding your own unique style to partake in a trend. In short, stick to your guns.

From left: World stamp sweatshirt from Louis Vuitton; C&M Sadie hoodie from Superette; Hooded dress with GG apple print from Gucci

From left: We11done oversized hoodie from Net-a-Porter; Autumn cashmere sequin hoodie from Muse Boutique; Printed logo sweatshirt from Gucci

From left: Classic hoodie from Checks Downtown; M Red Box pullover hoodie from Superette; Workshop Denim pullover hoodie from Workshop; Printed hoodie from Prada;

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Artist Jade Townsend on exploring her heritage through art, anti-racism and the importance of unity

Words Margie Riddiford | 10 Jul 2020

As Black Lives Matter throws the visceral reality of historic racism into a starkly honest light, we’re taking the time to listen to the voices better-versed by experience. Those of us not directly impacted by the inter-generational trauma that began hundreds of years ago, now have a responsibility. We need to listen to the stories of those still suffering the systemic hangovers of institutions that were built on prejudice. And we need to be open to learning. Here, New Zealand artist Jade Townsend (Ngāti Kahungunu, Liverpudlian) asks us all to consider how we will keep the fires of change alive, long after rally-cries become quiet.

“Pantone colour code 15-1460 TN is arguably the closest colour to Finding Nemo’s orange-striped-skin, according to various online forums. Forums where māmās are looking for paint for children’s bedroom furniture and where I was searching for paint for my body. I wanted to test a theory – that my son would love me more if my skin was the colour of his beloved movie friend. I believe children see skin colour just as they see every other hue in nature.

However, we are told they do not; that it is their naivety and inability to scope danger that makes them vulnerable enough to befriend a stranger or in other words: make friends with everybody. Then, something happens along the way to adulthood and we find ourselves herded into narrow fields of like-minded parents and friends who are academically-, spiritually- and economically-aligned with us. And in our fields, most people are of the same colour. In our fields, we feel safe and supported, so we build fences and close the gate to ensure that nothing changes.

*Arriving home*. Made from fishing rope, washing line rope, postcards found in Ibiza, glass beads from China, cotton thread from Germany and acrylic paint from America. Made in Ferry Landing (NZ). Photo: Ryan McCauley. Courtesy of the artist and Page Galleries

I recently attended a Black Lives Matter rally in support of anti-racism, where I listened as a group of fascinating teenage girls stood on the steps of Auckland’s Aotea Square and spoke with a conviction beyond their years. “We are Ngā Hinepūkōrero and we are a spoken word group that talks to Māori injustice as well as other political issues going on in our communities”. This particular march ended a week of big news, both in New Zealand and overseas, including the New Zealand Police Commissioner cancelling the gun trial; the removal of the Hamilton statue; George Floyd’s tangi in the United States; and the ongoing, grim toll of Covid-19.

There has been no time to heal yet we are beginning to reflect. Hearing the young activists sharing their connection to the trauma of oppressive colonial and racist tactics experienced by their families, which continue to deny them the opportunity to exist equally in their native country, I felt emotional. The poetry of Manaia, Matariki and Arihia paralleled their battle between the worlds of Māori and Pākehā by switching between English and Te Reo Māori, and it spoke to the same dichotomy in me.

Ko Jade Townsend toku ingoa, I am a visual artist working at the intersection of my Māori and Pākehā heritage. It’s a non-fixed duality that ebbs and flows with contradictory cultural forces every day. My spirit – my wairua – connects to many seemingly disparate fields. From Aramoho, Whanganui, where I was raised as a child, to Huyton, Liverpool in the United Kingdom, where I lived as a teenager.

They are half a world away from each other but share the same reputation and statistics of any low socio-demographic and ethnic minority area. Through art, I record my experiences of looking inside and peering out from the cracks in these societal backyards: exploring unity-by-way-of-materiality to become collage, painting and textiles.

The final speaker at the protest was Will ‘Ilolahia, a founding member of the Polynesian Panthers. “I have been doing this for 25 years,” he declared, closing the kōrero on a sobering note, as we picked up our placards and marched to the US Consulate. His lifelong commitment to something that, for many, felt like a newfound call to action, made me think.

Photo: Ollie Trenchard for Visceral World

I knew the members of Ngā Hinepūkōrero would be still doing this work in 25 years but would I? What would happen when I grew richer, older, more gentrified: would I give up brunch at my favourite cafe on a Sunday for issues that wouldn’t directly improve my life? It’s something I am genuinely worried about, because the cafes in Ponsonby were full on June 14, 2020. The streets of Auckland city centre were not. Not full enough in my opinion – I thought there were more us.

When I joined the rally on Queen Street and became part of a bigger body of movement, I immediately understood that my work did not end there. That I wanted to talk about my experience with those who were not present, those who might need me to light the fire for change in them and keep it going. The Māori term to describe this action is ‘ahi kā’ – ‘keep the fire burning.’ It is an old term for occupation and a contemporary expression for the health of our relationships or conceptual ideas; they don’t keep going on their own.

I know Pākehā are fundamentally open to doing their bit by seeking out opportunities to re-learn the pre-European history of Aotearoa, to learn Te Reo Māori, to ensure there is diversity in the workplace and to reacquaint themselves with Te Tiriti o Waitangi. These gestures are important and vital and they benefit the change-makers first — knowledge and learning does that. But what then?

My work leads me to consider the origin of things – materials, concepts, language and genealogy. This knowledge allows me access to a culture of which I am not a denizen. My whanau, which includes my husband Adam and my two-year-old son, Hayes-Anaru, has recently settled in Takapuna after years living overseas. While researching the history of our new home, I read about how the land of Ihumātao would feed the growing number of multicultural bellies arriving on the North Shore.

It was a sacred site where Māori transferred ancient gardening knowledge into the modern techniques for new crops from the 1840s onwards. Māori have many words for soil and the early Māori gardeners could differentiate its qualities simply by holding it in their hands. It was this land and this knowledge that sustained the lives of all of our ancestors, but developers now want to build the fences there.

*Swim, between the flags.* Made from fishing rope found on Phuket’s Banana beach, aquarium decorations from Bali, beads from London, Erica van Zon (NZ) and Bangkok, a plastic shopping bag from Beijing, cotton thread from India and acrylic paint from America. Made in Phuket.
Photo: Ryan McCauley. Courtesy of the artist and Page Galleries

A perfect landscape, to me, is border-less and boundaryless. The wonder of seemingly disparate entities existing side-by-side. In my work, acrylic rope meets pearls, plastic bags are embellished with shiny glass beads and expensive silk is dipped in house paint. I think about displaying these experiments in museums, galleries, on the marae and in the whare to prove that there are other ways to be together that haven’t even been explored enough.

One observation I have yet to make art about, is that of the relationship between the rubber tree and the pineapple. The rubber tree fertilises the soil in such a specific way that it creates the perfect conditions for the pineapple plant to grow. In turn, the pineapple plant does the same for soil around the rubber tree. In between each tree grows a pineapple; both plants thriving separately but alongside one another in a symbiotic relationship.

So, when you next gather with your friends and whanau to share kai, ask yourself who is at your table? Who is not? Let us start a journey into cultivation to recognise the synergies and reveal the spaces between our nature that we are still to grow into. Let us feed the belly of our people from our own ancient gardens once more. Naku te rourou nau te rourou ka ora ai te iwi. With your basket and my basket the people will live.”

www.jadetownsendart.com/

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Rory William Docherty is the artistic New Zealand fashion designer you need to know

Words Margie Riddiford | PHOTOS Tim White | 6 Jul 2020

Out to make his own, uniquely-artistic mark on the fashion landscape, New Zealand designer Rory William Docherty is the creative talent we’re keeping our eyes on.

Left: Hope shrouded sleeveless shirt, Waisted pleated trousers; Right: Hope shrouded skirt dress, Classic shirt, Hope hand rolled silk twill scarf

“I wanted to do something purely creative and conceptual,” Rory Docherty tells me, “not constrained by commercial expectations.” We’re discussing his eponymous brand (now in its third collection), and he is explaining the mechanics behind his singularly creative approach.

Left: Dark phoenix long sleeve gown; Right: Dark phoenix feathers seraph sleeve gown

Like an increasing number of his contemporaries, Docherty wants to make fashion that stands the test of time. To produce collections that side-step trends to deliver style that never goes out of fashion. It’s hardly surprising, then that he uses art as his creative springboard.

At the very beginning of his brand, Docherty started with drawing and painting, before moving into sculpture, which then led him to engage with conceptual pattern-making, and designing his own prints and embroideries (which included once spending over 50 hours hand-stringing glass beads to make fringing on a jacket). As he says, “I was making pieces, really just for the love of it.”

Realising that maintaining this level of attention to detail would not translate into a commercial setting, Docherty took his underlying creative imperatives and applied them to his first full-size collection — Hame —
a soft, romantic ode to his Scottish heritage. The designer’s new collection feels, in its approach, like an extension of its predecessor. But its aesthetic feels more like a reaction.

Left: One wing sheath dress; Right: Shrouded shirt, Waisted pleated trousers

Inspired by the Phoenix and evoking a sense of cool indifference, Hope (pictured) is a collection that balances architectural shapes and liquid textures with unapologetically assertive silhouettes drawn from gentleman’s tailoring motifs. The message — one of rising from the ashes — couldn’t have come at a more poignant time. And that, combined with Docherty’s considered, curatorial approach, offers a good foundation on which the designer can build his brand for longevity.

Left: Shrouded cardigan, Rolled hem beanie, Pleat front trousers; Right: Draped back jersey dress, Rolled hem beanie

With pieces available at Scotties, Christchurch store NG, and made-to-order, we’re predicting this designer will become a fast favourite here and further afield.

www.rorywilliamdocherty.com

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