Liv Wynne-Lewis, the baking genius behind Kitchen of Treats (and our favourite ANZAC biscuit recipe), has reimagined the classic treat as a gloriously sticky, sweet and chewy ANZAC caramel slice. Here, silky smooth caramel is paired with an oaty base and just the right amount of texture from a crispy crumble topping. And while we don’t deny that the classic ANZAC biscuit is timeless, this decadent slice is offering a fresh take on tradition and is the perfect thing to whip up in preparation for next Tuesday.
Kitchen of Treats ANZAC CaramelSlice
Ingredients: For the caramel: 225g butter 2x tins (395g) condensed milk 4 Tbsp golden syrup
For the oat mixture: 250g butter, softened 165g brown sugar 1 tsp baking powder 225g flour 135g rolled oats 60g desiccated coconut ½ tsp salt
+ 40g whole oats (optional)
Method: 1. Preheat the oven to 160C. 2. Line a 20 x 25cm slice tin with baking paper. 3. Melt filling ingredients together in a medium sized saucepan until the butter has melted. (NB. Do not boil – the mixture catches easily and will burn.) Remove from the heat and set aside to cool slightly. 4. To make the oat mixture, cream the butter and brown sugar until pale and creamy. Sift in the flour and baking powder then add the oats, coconut and salt. Stir until combined. 5. Add ¾ of the oat mixture to the base of the tin and press into an even layer. Mix together 40g of whole oats with the remaining oat mixture & set aside. 6. Pour the caramel over the base, then bake in the oven for 15 minutes, remove from the oven and crumble the remaining oat mix lightly over the caramel filling. 7. Return to the oven for another 30-35 minutes until the edges of the slice and the crumb are golden. 8. Remove from the oven and allow to cool completely before chopping into squares.
Liv’s Top Tips: – I like adding the whole oats into the topping for extra oaty texture, but not necessary. You could also add walnuts (or some dark chocolate!) – Make sure the baking paper covers the sides of your tin to avoid a sticky mess. – For a gluten free slice, sub flour with Healtheries baking mix & use GF oats.
In the world of beauty, scalp care has become the latest and most sought-after trend. The hair on our heads is often taken for granted, so now it’s time to pay attention to the foundation of our tresses.
Hairdressers have always told me to think of my scalp as an extension of my skin, and just like the delicate skin on our faces (which many of us spend thousands on every year), it deserves the same care and attention. Oftentimes, dry, dull and damaged hair, as well as greasy roots, derive from neglecting a rigorous scalp regime. And at risk of unnecessarily overcomplicating your hair care routine, with the amount of effort most of us put into re-hydrating dry ends, I think returning to the root cause is essential for runway-approved hair.
Tools, tech and serums aside, the first step to scalp care is choosing the right shampoo — one that caters to your specific needs (this might be entirely different to your conditioner). It pays to think about shampoo for your scalp, and conditioner as the nourishment you need for the hair itself. So if you’re someone who struggles with a dry, sometimes itchy scalp, look for targeted shampoos that will provide nourishment and relief. Especially good are ones that contain zinc pyrithione, a powerful ingredient that regulates oil production and reduces any residual flakiness. In contrast, if oily roots weigh you down, shampoos with salicylic acid will be a lifesaver. This skincare hero is a gentle, effective ingredient that regulates sebum production and cuts through product buildup.
From left: Supergoop Mineral Powder Scalp Sunscreen from Revolve, Augustinus Bader The Scalp Treatment from FWRD, Bamboo Comb from Ecostore, Smoothing Shampoo Bar from Ecostore, BeautyBioGloPRO Tool + Scalp Attachment + Healthy Scalp Serum from Mecca, Sunday RileyClean Rinse Clarifying Scalp Serum from Mecca.
Just as exfoliation is an essential step in sloughing away dead skin from your face and body, this rigorous scalp care ritual should be applied to your head too. A weekly deep cleanse with an AHA serum (ideally one formulated for scalp use like Sunday Riley’s coveted Clean Rinse Clarifying Scalp Serum) helps to break down any product buildup and nourish hair follicles, alongside providing immediate relief from itchy, flaky scalps. For an extra dose of luxury, switch your chemical exfoliant for a physical scalp scrub every other week. This physical scrub (the Sachajuan Scalp Scrub — with a deliciously nourishing shea butter scent is a favourite) will gently exfoliate your scalp, taking care of any dead skin cells and leaving your hair feeling truly salon fresh.
And given that we lather every other inch of our body in SPF, our scalp needs protection from harmful UV rays too — so ensuring the application of a broad spectrum is essential to longevity and protection. A challenging task to navigate, Supergoop! is a great option that goes on like dry shampoo for easy application that doesn’t make your roots feel greasy.
From Left: SISLEY Soothing Rebalancing Cure from Smith & Caugheys, BriogeoScalp Revival Stimulating Therapy Massager from Mecca, Sachajuan Scalp scrub from Adore Beauty, The Jolie Showerhead from Jolie.
Once the basics feel effortless, it’s time to add in the tools. Most hairdressers recommend beginning with a scalp scrubber, which can be used as a massage tool every time you shampoo. Simply scrub in small circles, stimulating the hair follicles to encourage growth, and ensure you remove the scrubber from your scalp before starting on a new area — the only way to avoid a knotty mess. Others prefer a gua sha-inspired comb which employs a lot of the same scalp-stimulating benefits, in a more relaxing, intuitive way (it’s great for tension headaches too).
Other tools, like BeautyBio’s scalp attachment, are essential additions, akin to dermarolling your scalp — and providing many similar benefits. Jolie’s showerhead is another scalp care necessity, replacing your usual head with a filtering alternative, that removes harsh chemicals and contaminants from the water before they irritate your skin. Dare I say it, scalp care evidently is the new skincare, and if you’re not already, this should be your sign to start.
“I’ve lived here my whole life,” Fran Mazza tells me, as we’re standing outside Queenies‘ distinctive ivy-covered facade in Freeman’s Bay. “I love this community, and I love having a place that the neighbourhood can come to that’s relaxed and welcoming,” she continues, “I’ve already met so many new people over the last few months, it’s been such a good spot.”
Anyone who has ever indulged in Auckland’s sprawling hospitality scene will be familiar with the work of Mazza and her husband Aaron Carson, who were responsible for establishing places like Sugar at Chelsea Bay, Rude Boy Deli, Winona Forever, FANG, Just Like Martha and so many more. Over the years, they built a stellar reputation for offering bold, seasonal flavours, unique dishes and food that looked utterly beautiful. Now, having sold their previous locations (and after taking a short break from hospitality), the duo is breathing new life into what is widely considered a Freemans Bay institution, Queenies — now called Queenies Caffé and Vino.
Heirloom Beetroot Salad, Buffalo Curd, Red Endive, Bush Honey, Dukkah and Pickled Beetroot.
From its verdant exterior to its sun-soaked tables to its intimate vibe, Queenies is about as charming a neighbourhood spot as you could imagine, and what Mazza and Carson have done since taking over has only made it better. Along with trimming the ivy and giving the interior a timely refresh (where crisp white walls meet small Italian-style wooden tables and beautiful Italian stone tiling), the duo has reimagined the daytime menu and (most significantly) introduced an evening service, at which time the bustling cafe-style space of the day transforms into an elegant wine bar and becomes the perfect spot to park up for an after-work wine or a post-dinner drink and dessert.
Right: Italian crepes, mascarpone, bourbon & vanilla poached pear, blueberry lemon and organic maple.
Here, Mazza was inspired by her own Italian upbringing to give Queenies Caffé and Vino a trattoria-style twist, creating the kind of sophisticated but subdued European wine bar that Freemans Bay had been sorely missing. On the considered but concise menu, the duo’s creative culinary genius shines through, where fresh takes on staple dishes meet wholly original flavours that have been perfectly layered on every plate. Importantly, everything is done with a focus on seasonality and utilising fresh, locally-sourced ingredients, which means that (thanks to ever-changing menus) no two visits here will feel quite the same.
Highlights on the daytime menu include a succulent, fennel-infused pork belly with greens and perfectly-cooked potatoes; or for those with a sweet tooth, the Italian crêpes, which are served with a veritable menagerie of toppings, including mascarpone, bourbon-and-vanilla-poached pear, blueberry, lemon and organic maple. While in the evening, dishes like a beetroot salad with buffalo curd and golden, red and pickled beets, topped with bush honey, brown butter and hazelnut dukkah, and a ‘fig five-ways’ dish where fresh and dehydrated figs sit on a bed of creamy stracciatella drizzled with housemade fig oil and aged fig balsamic, take centre stage. At night, the idea is yummy bites to enjoy alongside a glass of delicious Italian or New Zealand wine, or even just a coffee and a dessert (if you feel like truly embracing Queenies’ new European vibe).
Having officially opened the doors back in February, Mazza and Carson have spent the last few months honing their concept and getting to know their clientele. Ultimately, they have capitalised on Queenies’ inherent charm to transform it into a bona fide hidden gem in the heart of one of Auckland’s most sought-after, city-fringe suburbs. And in our opinion, it couldn’t be in better hands.
Opening Hours: Monday — closed Tuesday — 8am until 4pm Wednesday to Saturday — 8am until 10pm Sunday — 8am until 4pm
When we consider our definition of a reliable city stalwart, Jervois Steak House immediately comes to mind. Intimate and cosy, especially for the inclement days ahead, and always serving up reliably delicious food, JSH can do no wrong. With the appointment of Executive Chef Gavin Doyle (of Soul Bar & Bistro fame) across parent Foley Hospitality group, Jervois Steak House’s new menu marks a new era for the destination — one that remains true to its delicious reputation while ushering in just the right amount of innovation.
The new menu, which is available now, still retains the steakhouse’s extensive cuts menu alongside a few famed dishes. Everything else, such as the Chatham Island grilled scampi with green garlic butter and lemon, the Chicken Liver Parfait with pickled rhubarb, pistachio and sourdough, and the Pan Fried Market Fish with roasted cauliflower, capers, lemon and burnt butter, offer some fresh inspiration. So with that in mind, we’ve earmarked the most delightful-sounding dishes from the new menu, so you can rustle up a crew and get down to try them for yourself.
12-Hour Slow Cooked Lamb Shoulder
A new addition to Auckland’s JSH comes in the form of a seriously tender slow-roasted lamb shoulder. A personal favourite among the kitchen staff (a recommendation which we would trust), the meat falls right off the bone, making it perfect to share.
Burrata
If Aucklanders have remained determined in one thing, a serving of burrata for the table to share is always a must. This fresh cheese sits on a bed of roasted cashew romesco, comes adorned with fennel, and ample sourdough as a raft for the sauciness.
Grilled Crayfish
When cooked to perfection, we think crayfish is best served simply. The Jervois Steak House new menu offers the option of a half or whole crustacean, which comes with fresh lemon butter to smother the delicate meat in. This new menu addition also allows you to top your steak with half a grilled crayfish; perfect for those occasions when you can’t decide.
Free Range Chicken Breast
While many venture to this stalwart for their prime steak cuts, lighter poultry options always stand out. This free range chicken breast is served with Brussels and pancetta and is topped with a sage and mustard crumb.
Handmade Gnocchi
This virtuous dish is for when you feel your tablescape could use a little more greenery, without compromising on necessary comforts. Basil pesto is made with the addition of pistachios for added moreishness, cavolo nero further adds to the greenery, and a final smothering of pecorino means this dish is guaranteed to hit all the right notes.
A year and a half after opening the doors at No. Eight Faraday Street, friend of Denizen and Faradays Co-Founder and Creative Director, Constance von Dadelszen, gives us a behind-the-scenes glimpse into the life of an entrepreneur in the world of luxury.
My husband and business partner Edward and I founded Faradays with the aim of providing a globally relevant and redefined luxury shopping experience to New Zealanders. Faradays caters to a breadth of clients, from seasoned luxury shoppers to those who are more broadly lookingfor an immersive fashion, décor or dining experience that leaves them feeling inspired.
As the borders have gradually reopened it has been a delight to also welcome visitors from all over the world. There’s something really special about meeting people who have heard about Faradays internationally and have made a point of coming in to experience it in person — from brand lovers looking for that globally sold-out piece, to architects, interior designers, and even professors who’ve taken photos to share back home with their staff and students (and for that we must give thanks to our wonderful partners at Cheshire Architects who helped us bring our vision to life).
Faradays Store
As both a co-founder and the creative director, my role changes everyday as it sees my governance across every element, from the pieces we stock to visual merchandising, and even marketing creative, all the way down to our packaging, gift wrapping, interior scents and in-store playlists. It is an all-encompassing role that ensures every touch point speaks to the story we are looking to tell, be it for the season, for a designer, or for the Faradays brand as a whole.
When it comes to buying, it can be difficult in this industry not to become a slave to trends. To ameliorate this, I analyse every piece that I am presented, asking who is the client, how would this fit into their lifestyle and will they be happy with their investment?
My philosophy is to balance seasonal items with what we call ‘core’ or ‘library’ products from each brand, meaning that someone can repurchase that iconic pair of trousers in different colourways year after year from Alaïa (for instance) if they absolutely love the fit, whilst also feeling as though their purchase is a timeless one.
A recent favourite brand arrival has to be Olivia Von Halle. Aside from the exquisite quality, Olivia just has a way of designing the most beautiful pieces and fabulously fun prints that bring pure joy to everyday life. I love that her versatile pieces can be worn just as comfortably as sleepwear or loungewear and is as appropriate for the day as it is for nighttime occasions.
In terms of what’s on the horizon, securing Celine has been a part of the Faradays dream since our inception and we are beyond delighted to be exclusively stocking the brand’s full ready-to-wear and accessories collection from winter this year, as its appointed flagship store in New Zealand.
I’ve been a Celine fan for decades, having collected vintage pieces since I was in my twenties, and I couldn’t be happier to see its incredible growth under Hedi’s tenure into a now highly-respected household name.
Our most recent buying trip was to Paris earlier this year, for our first official Celine buy. It was a short trip compared to our usual fashion week escapades, with just a whirlwind five days on the ground.
When it comes to packing for trips like that, I always work to a particular colour palette, so I know everything will work well together. I also think about the meetings we have or the suppliers we are seeing, to ensure I’m representing a little of each brand and am always appropriately dressed for the venue. One of the things I adore most about Paris is that restaurants have dress codes and people are respectful of them, so I tend to pack my more glamorous or bold pieces (as I know I’ll actually get the chance to wear them).
Everytime we go to Paris for work, we try to make a habit of staying somewhere different, so as to be able to experience different areas of the City. In our most recent trip we stayed at Madame Rêve in the 1st arrondissement. I loved that it was so close to the Musée de l’Orangerie, one of my favourite museums, as well as the fashion offices of our suppliers.
For me, a typical buying day in Paris usually starts at 6am with coffee and patisserie. My new favourite is Les Copains — listed as the best gluten free pâtissier in the whole of Europe. My husband is not a baked goods kind of guy, but even he admitted that the baguette here was life changing!
Once sufficiently caffeinated I check in with family and my Faradays team back home. After that I’ll run through what we need to buy for the season. I’m buying collections that are between six months to a year in advance of when they land in stores worldwide, so I’ll also review what else will be in store at the same time, to ensure that everything feels cohesive.
The rest of the day consists of back-to-back meetings and buys around the City, lunch with one of our suppliers and a lot of traffic before a quick change back at the hotel, a meeting over drinks at the resident bar, and then dinner out with another brand. Anywhere that the Paris Society Group runs is wonderful; Maison Russe was an excellent night out this time, the décor is incredible, as is the live music.
Before I go to bed (around 1am) I check emails, send social media content to the marketing team and buy drafts to my buying team.
So much that I love is in abundance in Paris — art, fashion, food, wine. It sounds so horrendously cliché but I always feel reinvigorated and inspired when I return home from visiting, even if I’ve had hardly any sleep.
At the Louvre, I bypass the crowds around the Mona Lisa and head straight for the beautiful Salle des Cariatides. Filled with Renaissance statues throughout, it is the most breath-taking room of any art gallery or museum I’ve ever visited.
In January, I also walked past the reasonably new Bourse de Commerce Pinault Collection about ten times with the intention of visiting, but I kept running out of time. It will be the first on my list for the next trip.
People-watching is also something else in Paris. As we all know, the French women have dressing down to a fine art. It’s all about balance; if the outfit is showstopping, they balance it with minimal hair and makeup. Conversely if they’re wearing a super casual outfit, they balance it with chic hair, makeup and considered accessories.
I love the way that Parisian women are unapologetic in the way they dress for themselves. They may be wearing one or two items that are ‘trending’, but they always style them in a way that suits their own aesthetic.
On the subject of trends, for 2023 I’m predicting (and rejoicing in) the move away from what I call homogenised dressing. That paint-by-numbers style that we are being told to buy into on social media, i.e. “build your capsule wardrobe with these exact pieces.” While the sentiment of buying quality things to love and wear forever is absolutely my ethos, I think this particular approach has been slowly killing individual style over the last few years.
“I’m looking forward to a return to more distinctive points of view, from both designers and fashion enthusiasts. Holistically, this has always been the aim of what we offer at Faradays, and this year it will only broaden”.
We’ve just confirmed another cult-favourite brand that we’ve worked with for years in production. It will be bringing its own line to New Zealand for the first time later this year, exclusively through Faradays, which is something I am incredibly excited about, and know our clientele will be too.
By the time this magazine goes to print, we’ll have also received our next Alaïa collection which is just beautiful beyond words. We’ve catered to our core Alaïa devotees since day one, but the brand is on such a (well deserved) growth curve of awareness and interest which is so special to see.
Our vision overall is to be the definitive antipodean destination for the world’s most coveted luxury goods, via our store, bar and online emporium; we can’t wait to present what’s next”.
Constance’s Top Picks for the season
AlaïaBlack Blazer “The ultimate investment piece that returns season after season. I don’t own this yet, but it’s on my wish list.”
ValentinoXXII Squared Sunglasses “Classic with a twist, they are the most beautiful quality and are worth it for the price tag.”
Alaïa Heart Bag “I chose this bag because it adds so much personality to any outfit. I especially love pairing it with tailoring because it softens a very tailored, all-black look. It also brings a smile to my face each time I wear it.”
Alexandre Vauthier Wide Leg Trouser “Alexandre is famous for his party wear but his trousers are also the most perfect cut. I have three pairs so far and will be adding more to my wardrobe in due course, as I wear them constantly.”
Loewe Black Rose Bootie “I have the sandal version of these -— not only are they a work of art, but every time I wear them I get compliments. Coming into the winter, if I didn’t already have mine, I would 100% invest in the bootie.”
LoeweAura Pink Magnolia “A signature scent of mine, I love that this smells so different and beautiful on different people, it’s an incredibly transformative scent and it lingers all day.”
Bordelle Kora Basque “Bordelle does the perfect crossover between lingerie and everyday-wear, and this corset is my favourite piece by the brand thus far.”
La Bouche Rouge Lipstick “One of the most gorgeous inside-and-out beauty brands in the world. There is never not a La Bouche Rouge lipstick in my handbag or on my dressing room table.”
In the heart of Ponsonby’s vibrant brunch scene, a beloved evening spot is about to make its mark on mornings. Inca, the Japanese-Peruvian fusion restaurant by acclaimed Chef and Restaurateur Nic Watt, is unveiling its much-anticipated Mañana (morning) menu this weekend (making you among some of the first in the know), which will be available every Saturday and Sunday to follow.
This menu promises to be a feast for the senses, with a tempting blend of sweet and savoury dishes that showcase the best of both Japanese and Peruvian cuisines. Among the highlights is the Nikkei egg bene with corn and sweet potato rosti, a hearty breakfast that’s sure to satisfy any craving. Equally tempting is the Inca poke bowl, a fresh and flavourful mix of salmon sashimi, edamame, avocado and coriander. And for those with a penchant for indulgence, the churros with bacon, maple syrup and a chilli-fried egg is a decadent treat not to be missed.
Nikkei egg bene corn & sweet potato rosti.
And, of course, paying homage to Central American cuisine, the restaurant’s special breakfast taco section, featuring a variety of sweet and savoury options served in hand-pressed corn masa tacos, is a standout addition to Auckland’s brunch scene.
Naturally, no brunch is complete without a refreshing tipple to start the day, and Inca Ponsonby has you covered with a special morning beverage menu. The Wake Up Call, with its blend of pisco, white cacao, cardamom and tonic, is sure to impress discerning tastes, while the Guava Bellini, made with house-made umeshu, guava sorbet, bubbles and elderflower, is a more leisurely option. And for those looking for a kick, the Inca Bloody Mary, made with vodka, yuzu, ginger aji racoto, ginger and bloomed wakame, is a spicy twist on a classic.
Left: Churros with bacon, maple syrup and chilli fried egg. Right: Oats, sweet white miso, grilled yellow peach and bush honey.
According to Watt, the brunch menu has been in the works for some time, and it is clear that he’s put a lot of consideration into its creation. “We think this style of cuisine lends itself well to the Ponsonby brunch scene,” he explains, “both for those wanting a quick bite to eat on their weekend walk or shopping trip down the Ponsonby strip, and for those looking for a longer, more leisurely brunch.” And with vegetarian and vegan options available, the menu caters to every appetite.
But it’s not just the offering that makes Inca Ponsonby a must-visit destination. Those yet to experience the restaurant’s stunning location, with floor-to-ceiling windows overlooking Richmond Road and an outdoor area bathed in sunshine on lovely mornings, will soon discover it is the perfect spot for al fresco dining. Collaborating with CTRL Space, the interior design of the cavernous, open space is warmed with pink marble and cave-like plaster, colourful woven textile features, banquette seating and a suspended rattan ceiling peppered with colourful lamps and lanterns. There’s also a two-metre hearth at the heart of the restaurant adding to the necessary winter comforts.
Left: INCA Ponsonby. Right: Poke Bowl.
All in all, this inviting new brunch menu is a welcome addition to our weekend plans. With its unique blend of Japanese and Peruvian flavours, stunning location, and attention to detail, this will undoubtedly become a go-to destination for brunch lovers seeking something different to start their day.
Inca Ponsonby Brunch Hours: Saturday — Sunday, 8am until 11.30am
Ensuring that the art we live with is the art we love, Novocuadro Art Company is an artists management company that brings together a range of artworks with a unique ambience and style, to suit even the most intricate of interiors.
Combining good taste, and a respect for an original decorative work of art, Novocuadro’s made-to-order works — from oil and watercolours to acrylic mixed-media techniques — are global in scope, with a slight leaning to Spanish artists. Innovative, modern and with a certain daring air, the artworks, available exclusively at Sarsfield Brooke in New Zealand, are curated with an understanding of personal style.
Lucía Lago’s ever-changing works, for example, are primarily mixed media on canvases, which achieve a depth through different textures and contrasts of harmonious colours. As such, they work with myriad interior colour schemes.
Jaime Jurado’s paintings bring together brushstrokes and newspaper clippings in landscapes that seem to whisper to the viewer from far away. Expressive and impressive, his works are a serene yet intriguing addition to living spaces that will start a conversation.
Meanwhile, Javier Torres’ work is interested in the details others don’t notice. With an artist’s eye, he paints fleeting instances of human existence through ethereal landscapes. Mediating scenarios of the subconscious, his work is calm and collectable.
View our virtual gallery of Novocuadro works from Sarsfield Brooke below.
Making a compelling case for standing out from the crowd, these eye-catching earrings are proving that this season, it’s all about the ears.
From geometric earrings designed to complement contemporary looks to designs dripping in diamonds, this jewellery is all about commanding attention, making a bold statement and highlighting the features of the face.
Here, we offer a curated selection of our favourite ear adornments guaranteed to make any onlooker stop in their tracks. From Tiffany & Co.’s exquisite Lock collection to Van Cleef & Arpels’ Lotus earrings to the impeccable ‘Goddess of the Garden’ design by Parnell-based Sutcliffe, these are the eye-catching earrings we are currently coveting, and we’re sure you soon will be too.
From top left: Lotus earrings from Van Cleef & Arpels, Vhernier Abbracio Earclips from Partridge, Volt Curb Chain Earrings from Louis Vuitton, Reflection De Cartier Earrings from Cartier, Goddess of The Garden from Sutcliffe, Serpenti Earrings from Bulgari, Stunning Spinels from Sutcliffe, Ole lynggaard Shooting Stars Stud earrings from Partridge, Lock Earrings from Tiffany & co., FopÉ eka Pendant earrings from Partridge.
In creating a place where she could both work and live, Louisa Grey, founder of London design studio House of Grey rewrote the rules. Deciding to create something that was part-home, part-studio and that adhered to the tenants of Circular Salutogenic Design with its material palette, Grey’s incredible space, House of Holism, is a tranquil hybrid that rejects our burnout corporate culture. Instead, it asks why the office shouldn’t be as inspiring and energising for those who work there, as their own homes?
Fisher & Paykel Integrated French Door Refrigerator Freezer RS90A2, Wine Cabinet RS60RDWX2.
For those unfamiliar, Circular Salutogenic Design basically refers to interior design practices that allow humans to live in harmony with the planet and themselves. As such, the materials chosen for House of Holism were all non-toxic and sourced from the Earth. Not only does this have implications on the space’s environmental footprint, but for those who inhabit it, can promote groundedness, improve concentration and reduce stress. And while every inch of House of Holism has been designed through this lens, nowhere are these ideas more evident than in the kitchen.
Here, a suite of seamlessly integrated Fisher & Paykel appliances, including an Integrated Single DishDrawer™, an Integrated CoolDrawer™, an Integrated French Door Refrigerator Freezer and an Induction Hob are subtle enough so as not to disrupt the flow of the space, but durable and practical enough to withstand frequent use. Grey collaborated with Finch to bring her vision to life, where every material used was completely natural and chemical-free. The cupboards and drawers, for instance, have been crafted from locally-sourced birch plywood with UK Ash used to give their façades a natural finish. While in the coffee-making cabinet (housing one of Fisher & Paykel’s Built-in Coffee Makers) surfaces have been made from salvaged marble. Elsewhere, the movable kitchen island has been finished in a durable and water-resistant mineral coating made mostly of lime.
Fisher & Paykel Built-in Coffee Maker EB60DSXBB1.
The beauty of the use of Fisher & Paykel here is the way in which its products allow the unique materials of the space to shine. Even an appliance as useful as the Fisher & Paykel Wine Cabinet slip into the background with such subtlety and finesse that you almost wouldn’t notice it unless it was in use; encapsulating the idea of work-life balance that is so intrinsic to the rest of this project.
A concept started by Sara Bruce (founder of Exhibit A Gin) and Sophie Anderson, My Exhibition has built its reputation on curating intriguing objects and tchotchkes to help its clients cultivate unique spaces in their homes. Now, the creative duo is taking its offering to the next level with a comprehensive at-home bar styling service, whereby they can create the ultimate set-up for those who love entertaining, or simply want a space dedicated to their favourite tipples.
Here, no detail is too small, with Bruce and Anderson able to arrange everything, from sourcing antique silver bar trays to modern glassware to all the necessary accoutrements required for successful mixology. My Exhibition will even curate a selection of wine, beer and spirits to suit their client’s needs and offer tried and true cocktail recipes to please any guest.
So, if you love entertaining at home but you feel like your set-up doesn’t quite live up to your hosting aspirations, look no further than My Exhibition’s meticulous service. Not only will it take dinner parties and evenings with friends to a whole new level, but it will turn a simple, after-work drink into a luxurious ritual.
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.
