It’s time to upgrade your bathroom cabinet with products that will help you glow from head to toe. Find the recipe for skin-loving success within these excellent formulas and innovative beauty tools.
Natural Beauty Cake face is so yesterday. Let your skin shine through (while still being enhanced) with a base like the Nars Light Reflecting Foundation, or the Dior Beauty Forever Couture Perfect Cushion. For those after even lighter coverage, the Ilia Super Serum Skin Tint offers a more even skin tone, SPF 40 and visage-loving ingredients like niacinamide and hyaluronic acid.
Hi-Tech Hero For those after a plumper, more youthful-looking complexion (who isn’t?), TriPollar’s Stop X Facial Skin Renewal Device is a gamechanger — and it’s designed for easy use at home. Using radiofrequency technology, it simultaneously heats both the superficial and deep layers of the skin, which then encourages the production of collagen and elastin. It can also be used on the body, heating the fat cells to accelerate the metabolism and to reduce the appearance of cellulite.
Bright Eyes Courtesy of the stem cell and biomedical scientist with whom it shares its name, the central technology in Augustinus Bader’s range is the patented Trigger Factor Complex that supports the skin’s natural process of renewal. Refillable and recyclable, The Eye Cream is quintessentially revitalising. Reducing the appearance of fine lines and wrinkles, puffiness and dark circles, it also protects against environmental stressors and contributes a well-rested appearance — even if you didn’t manage your eight hours.
Pure Magic Designed to help the complexion appear plumper, smoother and more radiant while visibly reducing the appearance of wrinkles, Charlotte Tilbury’s Collagen Superfusion Facial Oil pledges to keep the skin’s hydration levels topped up, with potent plant extracts and a patented collagen matrix.
Lash Lover New from cult vegan beauty brand Milk Makeup is the Rise Lifting + Lengthening Mascara. A follow on from Milk’s first (and insanely popular) Kush mascara which imparts a hefty swipe of volume, this new iteration is more about fluttery, fanned-out lashes and a curl thanks to the curved wand. Made with 93 percent natural ingredients, it’s a great everyday option for prettying those peepers.
Pucker Up Lip gloss has certainly been having a moment over the last couple of years, moving aside the matte liquid lipstick look first popularised by brands like Kylie Cosmetics. The new Rouge Volupte Shine Candy Glaze from YSL is a quintessentially luxurious product that goes on the lips with all the comfort (and non-stickiness) of a balm, but has the lustrous sheen of a gloss. Truly, the best of both worlds.
There’s a fine art to dining out with family. With many factors to consider, including the needs of guests big and small, much can be said about eateries that make it easy. It’s time to celebrate the restaurants that have this experience carefully planned out — the experts at making us and our loved ones feel welcome, whatever the occasion. Vote now for your favourite from our shortlist — or if there’s an establishment you think we may have overlooked, be sure to add them in the comment box.
Everybody who votes goes in the draw to win one of three $1000 vouchers to be spent at one of the American Express Local Dining Collection locations — a list of which can befound here.
Voting has now closed. The 2022 Denizen Hospo Heroes presented by American Express will be announced in the Winter issue of Denizen magazine (released on 23rd May, 2022).
The Denizen Hospo Heroes 2022 ‘Best Kid-Friendly Dining’ Shortlist:
Challenge your perspective and elevate your surroundings with this selection of refined masterpieces. Whether you go for a symphony of colour or pare it back with black, these new artworks are the most sought after from galleries around Auckland. From an evocative Bill Hammond triptych to Mickey Smith’s thought-provoking photographic work, each is unique.
Elegance is one trend that refuses to go out of style. Be it dainty details on a sentimental pair of earrings, or a show-stopping pair of boots, every moment deserves to be golden.
Christopher Esber’s jewellery offers a modern take on the timeless silhouette, and the Dual Band is forever sought-after. Chanel’s Metallic Flap Bag offers an opulent take on a forever classic, or for something more daring, Balenciaga’s Blade Metallic Leather Boots make a statement in all their knee-high glory.
Clockwise from top left: Jewel Sunglasses from Louis vuitton, Knot Double Row Hinged Bangle from Tiffany & Co., metallic Flap bag from Chanel, Loewe Ring For Strap from Faradays, Valentino One Stud belt from Mytheresa, B CHAIN THIN BRACELET from Balenciaga, VIBE ZIP BOWLING BAG from Christian Dior, DAISY ARTICULATED BRACELET from Saint Laurent.
If anyone knows about conjuring joy from food it’s Burger Burger owner and Denizen hero Mimi Gilmour Buckley With this recipe, the inspiring entrepreneur moved away from the grill and towards the oven for homemade hot cross buns.
“I’m not really a baker so it’s surprising that these turned out so freaking delicious,” Buckley says. “I got the original recipe from my Thermomix (which I’m obsessed with — I could turn into one of those crazy Tupperware-esque women at any moment) but I have jazzed it up a bit and remade it by hand to make sure it works for everyone.
“I wouldn’t say I’m the biggest fan of dried fruit however I love hot cross buns covered in lashings of Lewis Road Creamery salted butter. I’ve also added the option of sneaking in some dark chocolate because I think anything goes at the moment really. If you’ve got some sort of self-control and don’t eat them all fresh out of the oven, they are just as good toasted or made into a bun and butter pudding, to be served covered in custard and ice cream.”
Hot cross bunrecipe
Ingredients Buns 250g full cream milk 1 tbsp dried instant yeast or 40g fresh yeast, crumbled 500g baker’s flour 1 pinch salt 70g butter 50g caster sugar (or 2 tbsp honey or maple syrup) 1 egg Citrus zest — 1 lemon or lime, zest only, no white pith. (If you’re feeling fruity I also add a whole orange too. You could add 2 tbsp candied orange peel if you wish). Spice mix option one: 2 tsp ground cinnamon, 2 tsp ground nutmeg, ½ tsp ground cloves, 1 tsp Heilala vanilla paste. Spice mix option two: 3 tsp mixed spice, 2 tsp cinnamon, 1 tsp ground ginger. (If you don’t want spice you can leave it out completely!) 250g fruit (2 cups) — I used currants but you can also use any combination of sultanas, raisins, dried or sauteed apple, blueberries, dried apricots, cranberries and roughly chopped dark chocolate. (If you want to make an adults-only version — you can soak the fruit in a spiced rum for 20 minutes before it goes in.)
Piping 80g plain flour 1 pinch salt 1 tsp olive oil 100ml water
Glaze 2 tbsp water, 2 tbsp sugar or 2 tbsp honey or 2 tbsp maple syrup or marmalade or frosting with orange zest
Method Buns 1. Warm milk and stir through yeast. Leave to rest for one minute till mixture begins to foam. 2. In a large bowl add flour, salt, butter, caster sugar, egg, spices and citrus zest. Stir to combine. Pour over milk and bring the dough together gently. 3. Add fruit and knead for 3 minutes. 4. Transfer dough onto a floured work surface and work into a ball. 5. Place dough ball in a large buttered bowl and cover bowl with plastic wrap or a clean kitchen towel. Leave to prove in a warm place until doubled in size (approx. 45 minutes – 1 hour). 6. Preheat the oven to 220°C. 7. Knock down dough and divide it into 12 equal-sized pieces. Form into rolls and place them close together on a baking tray lined with baking paper and then set aside to prove again for 30 minutes. 8. When you have 5 minutes of proofing left to go, it’s time to make the crosses. To do this, place plain flour, salt, olive oil and water into a mixing bowl and mix until smooth. 9. Pour into a zip-lock bag, cut the corner off (just a teensy hole) and pipe crosses onto the top of buns. Best to do this with one swift movement once you’ve got your flow sorted — maybe practice to one side first. 10. Bake for 10-15 minutes (220°C) or until golden brown.
Glaze (make while buns are baking) 1. Place water and sugar in a small pot and bring to a boil. Once boiling, whisk gently till sugar has dissolved completely. If you’re using one of the other suggested glazes, just slightly warm it in the microwave till it’s runny enough to be brushed. 2. Using a pastry brush, apply glaze on buns while still warm. 3. Allow to cool on the tray for 5 minutes before transferring onto a wire rack. 4. Serve warm with lashings of butter.
Despite the hurdles the hospitality industry has faced over the past two years, we have been spoiled for choice with all the brand new restaurants arriving on Auckland’s dining scene. From excellent casual offerings to exceptional fine dining establishments, the city’s latest and greatest new openings run the gamut of genres, bringing a wealth of new options that we didn’t know we were missing. See the esteemed shortlist below and be sure to cast your vote — if there’s an establishment you think we may have overlooked, be sure to add them in the comment box.
Everybody who votes goes in the draw to win one of three $1000 vouchers to be spent at one of the American Express Local Dining Collection locations — a list of which can befound here.
Voting has now closed. The 2022 Denizen Hospo Heroes presented by American Express will be announced in the Winter issue of Denizen magazine (released on 23rd May, 2022).
The Denizen Hospo Heroes 2022 ‘Best New Opening’ Shortlist:
Good quality, simple food, made well shouldn’t be hard to find, but it’s something that many people can tend to overcomplicate. But after spending 10 years working his way up in the hospitality industry, Johnny Bae knew that it was what he was destined to do. Now, with the help of his younger brother, his dream of opening his own space is finally coming true.
Chur Bae, the newest addition to City Works Depot, opening this Friday, is an ode to casual dining, comfort and community, that comes off in an effortlessly cool and chic way. The reality of getting there has been more arduous for the brothers, but opening the doors to a lifelong dream has made it all the more worthwhile.
“We want to create dishes that are simple, but executed to perfection,” the older brother says.
The owners agree that the hospitality industry has grown a lot, and it has naturally changed a lot too. But for some people, there aren’t venues that provide the same comfort and community they have been used to. Chur Bae has been thoughtfully created as a space where customers could become friends with the owners, where they could come in simply for a cup of coffee and spend a couple of hours – with no obligation to overspend.
And the spaces’ casual, welcoming nature is quite simply reflected in the name. They tried more formal ideas like Olive and Grace, but it turns out taking the family last name and turning it into an age-old Kiwi saying was a natural fit. The menu reflects the space between their heritage; Kiwi classics with a Korean take on seafood, and offering something for everyone.
Completing Chur Bae’s beautiful, simplistic offering, is the fit-out, which was created in collaboration with Johnny’s high school friends. Paired back joinery, dark stained woods and forest green upholstery pay homage to the space’s former use as a florist, but invite a new crowd for this change of guard.
Chur Bae officially opens its doors this Friday, April 1 after a long-awaited arrival, and they’re ready to serve up delicious food and old-school hospitality.
It’s a rarity to have a clear vision of your future career from a young age, but for actor Grace Palmer, there has never been any other vocation she could imagine doing — and it’s easy to see why.
Her intrinsic gift for performance and comedic timing have seen her be a fixture on our screens since 2008, from presenting as a teen on iconic Kiwi kids show What Now? to a memorable three-year stint on Shortland Street, plus acting credits on series The Dead Lands, Brokenwood Mysteries and more.
The last year has seen Grace’s range expand and take an exciting new turn, thanks to the release of series Good Grief, which she co-wrote with her sister Eve Palmer (who also has television experience) and Christchurch-based screenwriter Nick Schaedel.
The first season of Good Grief was released on TVNZ On Demand in January 2021, and while it received rave reviews from those who watched it, locally it was a modest success. This all changed when, just over six months ago, it was announced that mega American broadcast company AMC (home of Killing Eve, Breaking Bad, Mad Men and The Walking Dead) wanted to fund a second season of the homegrown show — and beam it to the world. What followed were endorsements of season one from international publications like The New York Times and Deadline.
“We’re so pumped to be working with AMC — I’m a huge fan of heaps of their shows,” says Grace. “Our wonderful producer Kerry [Warkia] showed them season one and they really enjoyed it (which I still can’t get over), so they offered to fund a second season.”
Left to right: Josh Thomson, Sophie Hambleton, Eve Palmer, Grace Palmer and Vinnie Bennett of Good Grief.
Grace and Eve not only co-wrote the series, the real-life sisters star in it as on-screen sisters Gwen and Ellie. The six succinct episodes follow them trying to muddle through their sudden responsibility as funeral home directors, after they inherit a fictional home called Loving Tributes from their grandfather. Hilarity ensues in that endearingly awkward New Zealand way, as the sisters’ constant dealings with death force them to evaluate their own lives.
When they first released the show, says Grace, they weren’t sure people would even watch it — let alone like it. It’s been quite the confidence boost to have such a good response. “Going into season two with an audience who are as excited as we are, feels awesome.”
And, while the success of the show has been aptly celebrated, the real highlight for its co-creator has been working so closely with family. “I’ve met heaps of cool people in my line of work, and every job feeds my soul in one way or another. But, nothing really compares to creating, writing, and starring in a show with my big sister.”
With season two filming completed, Grace has a newfound passion for being behind the camera and would love to expand on her skills in this area — writing another show and shooting a feature film are both goals she’d like to tick off this year. If Good Grief is anything to go by, whatever she creates next is set to be assured, original and brimming with authenticity.
Working in the film and television industry is undoubtedly mercurial and every actor’s journey is different — something that can be tough but also “exciting, unpredictable and incredibly rewarding”.
Even one of the most challenging aspects of the job is reframed as a positive in Grace’s eyes. “The better you get, the more you realise the less you know.” (Read that again.) “Every job comes with a different set of challenges — that’s why it’s so addictive. I love that I’ll never master this profession.”
As for when she feels most content and fulfilled, Grace says she’s still figuring out the specifics, but has a good idea of common denominators. “I don’t have the recipe… yet. But, I reckon it’s when I’m doing what I love, with the people I love.”
Grace Palmer on…
What she loves about acting: “So much. I’ve always had a wild imagination. I used to create characters in my head and step into their world for the day (I realise that makes me sound a bit unhinged). On the surface, acting is just dressing up and playing make-believe, but the deeper you go, the more real it feels.”
Her interests outside of film and TV: “Making people laugh, singing, song-writing, rollerskating, the environment, Māoritanga, travel, health and fitness, fashion, cooking (not baking, I suck at baking).”
Something she wishes she knew starting out: “How to stand up for myself. I was always so wary of pissing people off or letting people down, that I would often compromise my own values. I’ve definitely grown out of that.”
An important lesson she’s learned so far: “Health is wealth. And not just physical, but mental, emotional, and social health too. I spent my early 20s totally taking my health for granted, and now more than ever, I can truly appreciate what it means to be healthy. It’s invaluable.”
What her catch-phrase would be: “I love you. I say that a lot, even to people I’ve just met, and it’s not disingenuous or shallow. I mean it. I just think if you really love someone, you’ll never regret telling them.”
How she stays motivated: “I’m pretty competitive, so I guess I’m inherently driven? I’ve always had really high expectations of myself, which can be to my own detriment, because I’m always looking for the next thing. I’m working on being more present.”
A typical day in her life: “It’s rarely the same. My life is most consistent when I’m writing, as I’m usually on a deadline, but generally speaking — my job(s) take me to different places with different people. One thing I’ll always find time for is exercise. I go a bit loopy if I don’t move my body.”
There’s no denying it: people go bonkers for brunch. In this town, those serving up the finest brunch fare are rewarded with lengthy queues come the weekend, and unwavering loyalty from their regulars. It’s a meal we know many people feel strongly about, and so we are giving you the opportunity to vote for the eatery that you think does it the best — if there’s anyone you think we’ve overlooked, be sure to add them in the comment box.
Everybody who votes goes in the draw to win one of three $1000 vouchers to be spent at one of the American Express Local Dining Collection locations — a list of which can befound here.
Voting has now closed. The 2022 Denizen Hospo Heroes presented by American Express will be announced in the Winter issue of Denizen magazine (released on 23rd May, 2022).
The Denizen Hospo Heroes 2022 ‘Best for Brunch’ Shortlist:
Fresh is one flavour we all crave in our food. The city’s dining scene wouldn’t be what it is today without the restaurateurs that have spent decades bringing it to life. Alas with the ever-changing nature of the industry, off the back of a challenging couple of years, a new guard is now being ushered in. With a wave of eateries opening around Tāmaki Makaurau, this new category is all about celebrating the faces of the future that are set to redefine our beloved restaurant experience. And there’s no one better to decide the winner than you — the person who loves good food more than most. If there’s a notable new guard that you think may have been overlooked, share them with us in the comments below.
Everybody who votes goes in the draw to win one of three $1000 vouchers to be spent at one of the American Express Local Dining Collection locations — a list of which can befound here.
Voting has now closed. The 2022 Denizen Hospo Heroes presented by American Express will be announced in the Winter issue of Denizen magazine (released on 23rd May, 2022).
The Denizen Hospo Heroes 2022 ‘Best New Guard Operator’ Shortlist:
For more exclusive access to what the city has to offer, engaging content, excellent imagery and thought provoking commentary on the life that surrounds you, subscribe to Denizen magazine now.
