As the long weekends stretch out before us, it’s time to reach for an outfit that will act as its own ray of sunshine, no matter the weather or traffic light level. Having recently arrived at Muse Boutique, La Double J is signalling a sense of la dolce vita — providing a well-timed pick-me-up to our summer wardrobe.
Clockwise from top left: Artemis Dress, Knit Leisure Cardigan, Jennifer Jane Dress, Treccia Slides in Ionic, Treccia Slides in Holi, Magnifio Dress.
Unearthing a halcyon heritage of vintage patterns from the archives of Italy’s top textile manufacturers, La Double J prints these vibrant designs onto fine silks and crisp cottons from the shores of Lake Como. The effortless dresses and matching sets with joy-enhancing, eye-popping prints feel right for this hemisphere too.
From left: Vesta Dress, Swing Dress, Palazzo Florence Pants.
The heart and soul of La Double J is founder J.J. Martin, a spirited former journalist for the likes of Harper’s Bazaar and WSJ, who brings an editor’s eye and the holistic ease of her native California to seek out the best crafts and culture of her adopted home.
As the brand’s exclusive stockist in New Zealand, Muse’s curated range of its maximal ready-to-wear garments has a welcome sense of spontaneity, while skilfully satisfying every summer style whim.
Right now, we could sink into a soothing bath that helps us wash away the worries of the world we so feel. Taking a bath outside in a secluded garden is the ultimate indulgence — breathe in the fresh air, surrounded by healing nature.
The Taizu bath is Victoria + Albert’s first collaboration with renowned Hong Kong-based designer Steve Leung. Known for using Asian influences in his designs, Leung has come full circle with an opulent design that recalls the Song Dynasty, which encouraged art entranced by its landscape.
While setting the scene is an important aspect, the Taizu itself is inspired by the fine porcelain of the same era, with sloping sides softened by a chamfered edge and sculpted detail at the base.
“Bathing is a relaxing experience, reinvigorating the body and mind. Daily life is increasingly intense; this moment of tranquility is a precious indulgence,” Leung explains of his design process. “I wanted to create an iconic bath that draws a connection between East and West, referencing the past with a view to the future.”
As such, the Taizu bath is a natural centrepiece for a bathing sanctuary, whether the walls that ensconce it are made of plants or plaster.
For lovers of spicy complexity, this cocktail recipe is a must to mix up at home. Bar Non Solo’s Connor Griesdale has created this lovely libation that, with only three ingredients, is incredibly simple to construct — yet it tastes far from one dimensional. Premium golden rum is complemented beautifully by Pedro Ximenez sherry, with notes of raisin, fig, molasses, nuts and chocolate. Schweppes 1783 Golden Ginger Ale provides the ideal mixer; a soft, clean and refreshing serve that packs just the right level of kick and a hint of ginger.
The Wild Cocktail Recipe Makes one
Ingredients: 40ml Matusalem 10yo rum 10ml Pedro Ximenez sherry Topped up with Schweppes 1783 Golden Ginger Ale Orange peel for garnish
Method: 1. Fill a tall glass with ice, and pour in the Matusalem rum and Pedro Ximinez sherry. 2. Mix, and top up with Schweppes 1783 Golden Ginger Ale. 3. Garnish with fresh orange peel, and enjoy.
For chasers of the sun who want to get the most out of summer, the south of New Zealand is in an advantageous position — experiencing the country’s longest days of light. With more time, and fewer crowds, now is a great time to explore the world-class adventures in Queenstown, the Doubtful and Milford Sounds and Stewart Island.
Insert yourself into these landscapes and start 2022 with a renewed sense of wonder.
Doubtful Sound Overnight Cruise.
Surround yourself in the Sounds of Fiordland To really unwind, head out for an overnight, off-the-grid cruise in the bygone beauty of Fiordland National Park. Real NZ’s Doubtful Sound Overnight Cruise and Milford Sound Overnight Cruise offer an unforgettable experience, immersed in prehistoric-seeming nature with the modern comforts of a specialist guide and private chef onboard.
The beach by Stewart Island Lodge.
Escape to an island paradise At the far end of the Land of the Long White Cloud, Rakiura Stewart Island is known as one of the best places to watch native birdlife and to catch the Southern Lights dance through the night sky. But don’t spend all your time looking up — in the warmer months, the Island is also known for its secluded, sandy beaches, which rival those located much higher up in the Pacific. Stay at the idyllic Stewart Island Lodge, then get your heart rate up during the day by hiking the Rakiura National Park or going on a guided walk in Ulva Island Wildlife Sanctuary or the Wild Kiwi Encounter at Little Glory Cove — the latter two are reached by a peaceful water cruise.
Queenstown Jet Boat.
See what awaitsin the Adventure Capital Queenstown has long been the home of adventure in New Zealand, but when was the last time you got amongst the action? The iconic Queenstown Jet Boat experience is sure to reinvigorate both new and repeat visitors, racing down the Kawarau River at speeds of up to 95kmph. And for those who love to ski Cardrona, get to know another side of the Alpine Resort with its Mountain Carting experience, the only one of its kind in New Zealand.
TSS Earnslaw steamship.
Dine in luxury on the lakefront One of Queenstown’s most impressive dining experiences isn’t even in town. Rather, it’s reached from the iconic TSS Earnslaw steamship, which glides from Lake Wakatipu to Walter Peak High Country Farm. The Gourmet Barbecue long lunch or dinner at the Colonel’s Homestead Restaurant offers a slice of southern hospitality, with a whole new outlook.
Whether you listen on the run, at the gym, in the car or falling asleep, the art of multitasking finds an appropriate soundtrack in the audiobook. The modern and unavoidably addictive way to absorb those titles you’ve put on the back burner for months, any book worth its salt should have an accompanying audio version. Audiobooks are also a great way to keep up to date with new releases — here are four to press play on this summer.
Apples Never Fallby Liane Moriarty From the mind that brought us Nine Perfect Strangers and Big Little Lies comes a family saga with no shortage of layers. It follows the Delaney family, Stan and Joy, and their four grown-up children Amy, Logan, Troy, and Brooke. Seemingly living the dream, Stan and Joy should be blissfully happy. But, when Joy goes missing, this shiny facade is called into question. Narrated by Caroline Lee — who also voiced the audio versions of Moriarty’s aforementioned literary hits — the characters’ inner and outer dialogue is immersive in this salacious summer listen.
Where the Deer and the Antelope Playby Nick Offerman Nature lovers, professional funnyman Nick Offerman is here to capture your imagination with his humorous and heartwarming theories on the human condition, inspired by his own journeys through America’s vast landscapes.
Vanderbilt: The Rise and Fall of an American Dynasty Journalist and author Anderson Cooper joins bestselling historian Katherine Howe to unpack the more-gripping-than-fiction story of his family, the Vanderbilts. Narrated by Cooper, this engrossing audiobook benefits immensely from his intimate viewpoint.
The Final Revival of Opal & Nev This rollicking tale is told oral history-style, with a varied cast. It takes place both in the modern day and the 70s, following a fictional Afropunk duo and their infamous rise and fall, tackling timely issues as it does so.
Regardless of how incredible a meal is, there’s often one or two dishes that are the stars of the table. This may change depending on the season or even the hands in charge of preparing them, but many of us will encounter a dish that we pinpoint as a favourite and that often has us returning to the same eatery to try it again. From sensational summer pastas to elevated takes on Kiwi classics, these are the dishes that have us going back for more.
Agnolotti at Andiamo The amount of green on this plate has us convincing ourselves it’s a health food — but we’d be eating it regardless of our dietary aspirations, thanks to how delicious it is. Parcels of agnolotti pasta with lemon ricotta are paired with summer’s finest sweetcorn and finished with brown butter and toasted almonds for just the right amount of richness and crunch.
From Left: Melon and prosciutto special at Pici; Beasty sashimi selection at Hello Beasty.
Melon and prosciutto special at Pici This off-menu special won’t be around for long, so we suggest you make haste to catch it in all its glory. Pici chef and owner Jonathan Thevenard has created a take on the delicious Italian cold dish Prosciutto e Melone, featuring the two key components paired with a fragrant mix of basil, stracciatella, thyme, white balsamic caramel and EVOO.
Beasty sashimi selection at Hello Beasty This sashimi is so fresh, it’s almost still swimming. Melt-in-your-mouth pieces of Big Glory Bay salmon, market tuna, and Ruakaka kingfish are perfectly paired with red chilli and finger lime, miso mustard, smoked bacon dashi and aromatic yuzu kosho — a citrusy Japanese chilli paste.
From Left: Tula tomato flower at Ahi; Linguine ‘cacio pepe’ at Siso.
Tula tomato flower at Ahi An eye-catching dish that’s almost a work of art, Ahi’s Tula Tomato Flower is an inventive play on the quintessential pairing of tomatoes and mozzarella. Clevedon Buffalo Co. fresh buffalo curd is topped with a juicy blistered tomato from Curious Croppers and New Zealand basil seeds. A delicate Lantern Flower from Ahi’s garden forms the surrounding petals.
Linguine ‘cacio pepe’ at Siso Who doesn’t love cacio e pepe? The simple yet indulgent pasta always hits the spot. At Remuera eatery Siso, the dish is served with a fresh egg yolk, for even more gloss on those linguine strands, and plenty of Parmigiano Reggiano.
From left: Mango and passionfruit “marvellous cake” at Soul Bar & Bistro; Cambridge duck sausage roll at Onslow.
Mango and passionfruit “marvellous cake” at Soul Bar & Bistro While the origin of this dish is Belgium, where it’s known as the merveilleux cake, Soul’s clever team have put their own spin on it. Two light meringue discs are sandwiched together with whipped cream, passionfruit curd, mango and lime purée. The whole tropical creation is finished with a mango anglaise, for a light dessert that sings of summer.
Cambridge duck sausage roll at Onslow An elevated take on a classic, Onslow’s Cambridge duck sausage roll recently joined the Princes Street restaurant’s “treats” section of the menu. Dipped in house-made tomato chutney, it’s a moreish couple of bites we could repeat endlessly.
From left: Prawn toast at Gaja; Crayfish at Ostro.
Prawn toast at Gaja Gaja’s punchy flavours are well worth seeking out, and the Ponsonby Central Korean eatery’s prawn toast is a gobble-worthy bite. Full of texture that contrasts nicely with juicy prawn and served with a gochujang lime dip, we never regret adding it to our order.
Crayfish at Ostro Exceptional seafood is a key part of summer eating, and it doesn’t get much better than crayfish. Ostro’s crayfish lunch special has us skipping down to the Seafarers building in the sunshine, where a half or whole freshly-caught Marlborough crayfish Mornay is served with fries and butter lettuce salad.
As one of the first areas to plant New Zealand Pinot Noir, and to put it on the map internationally, Martinborough offers an arguably more complex and interesting palate than its contemporaries — making it an excellent talking point at any gathering.
A testament to the evocative power of Wairarapa Pinot Noir in all its shades is Palliser Estate. The winery forever seeks the fullest potential of the harvest — one that is not tamed, but transformed through patience and craft. Encapsulating the potential of Pinot Noir in its Four Shades of Palliser package, you can taste the best of the region from anywhere in New Zealand this long weekend.
The exploratory set includes Estate and Single Vineyard Pinot Noirs, highly sought after by on-the-nose oenophiles. For summer afternoons by the sea, the 2021 Rosé, made out of 100 percent Pinot Noir with masterful minimum skin contact, is dry, pretty and delicate to drink. Alongside this, The Rose is a beautifully creamy rosé méthode traditionnelle for celebrations to remember.
To toast to the magic of Martinborough — as bottled by Palliser Estate — we are giving away a case of its Four Shades of Palliser set to enjoy from anywhere this long weekend. It includes two bottles of Palliser Estate’s Rosé, two of The Rose, one bottle of its Pinot Noir, and one of the Single Vineyard Pinot Noir. Also setting the scene is a Palliser Estate picnic blanket, glassware and wine stoppers. For food pairings, there will be a $500 Farro voucher and some of the limited-edition Wellington Chocolate Factory x Palliser Estate festive chocolate bars. Masterful.
Just in time for the gloriously hot, hazy days that stretch into late summer, a new craft taqueria has opened on Ponsonby Road — new to Auckland, that is, but it’s been a beloved Queenstown staple for seven years now.
Taco Medic was founded originally as a food truck by cousins Anthony Wilkins and Robbie McGillivray, who became enamoured with the cuisine while surfing in the Pacific coastal town of Puerto Escondido, Oaxaca. Now with three brick and mortar locations, as well as two Taco Trucks that can be booked all around the country, Taco Medic is accessible for even more people to sink their teeth into.
As with its two Queenstown locations, the new Ponsonby shop offers the taqueria’s signature high-quality fare. Everything is 100 percent gluten-free, with all the meat rubs and each one of the corn tortillas handmade daily, plus the freshest ingredients sourced.
The “absurdly tasty” tacos aim to be healthy yet full of flavour, with a menu that spans “Land”, “Ocean” and “Soil” to offer some seriously mouth-watering combinations. The “Ken Tuckyman” sees Escondido spiced free-range fried chicken combined with traditional tomato salsa, mango, chipotle mayonnaise and coriander. There’s a 12-hour slow-braised beef brisket flavour and a six-hour slow-braised free-farmed pork belly; various spiced fish tacos, a marinated prawn taco, plus tasty vegetarian and vegan options.
A “Not Tacos” menu also offers the likes of fresh corn chips with tomato salsa and guacamole, grilled corn salad, free-range chicken tenders and fries. Nacho fans can opt for the “Mr. Nacho”, with fresh, house-made corn chips, garlic and thyme black beans, traditional corn salsa, zesty nacho sauce, sour cream, fresh lime and coriander — plus a choice of protein.
Frozen margaritas, craft beers on tap, bottled beer, sangria and various non-alcoholic options are on hand to wash it all down with. Those familiar with Taco Medic will no doubt be delighted a trip down south is no longer necessary to satiate a taste for their excellent bites, and those who haven’t tried it yet? You’re in for a treat.
Opening hours: Sunday to Thursday: 11am — 9pm Friday and Saturday: 11am — 10pm
Cellulite is perfectly normal. However, that doesn’t mean we have to be delighted by its presence on our legs. Thankfully, Spring Spa‘s innovative Guam treatment is here to focus on banishing that orange peel look, and perfect timing given it’s the season when our legs are most on show.
Combining an original blend of scrub, clay mask and massage, the seaweed scrub — an intertwining of traditionally harvested seaweed and marine concentrates — promotes circulation and stimulates a physiological change in the fat cells, while the succeeding Guam clay mask cleanses and tightens to an almighty degree. The best part? You are treated to a relaxing massage of your choice as the clay is left for a full forty minutes to work its magic.
With a serenity-inducing motive at the helm of all stages, each part of the process feels more like a blissful spot of R&R as opposed to necessary body maintenance. At once, the treatment leaves behind a smoother, tighter appearance of the legs and behind, a noticeable reduction in dimples and an utter state of tranquillity — creating a synergistic treatment that we can wholly get on board with.
Close your eyes, take a sip and imagine you’re lounging on the Italian coast with this fragrant take on a Sicilian Spritz. Created by Connor Griesdale of Bar Non Solo, the botanicals in premium gin are uplifted even further with a kaffir lime leaf cordial and Italicus liqueur, which is made from Italian bergamot and selected native Italian botanicals. Schweppes 1783 Crisp Tonic Water perfectly tops off this quenching sip, adding a balanced, crisp bitterness. La dolce vita never tasted so good.
Sicilian Spritz Cocktail Recipe Makes one
Ingredients: 45ml Tanqueray gin 25ml kaffir lime leaf cordial 10ml Italicus liqueur 25ml lemon juice Topped up with Schweppes 1783 Crisp Tonic Water
Method:
Kaffir lime leaf cordial 1. Combine 500g sugar and 500g water into a saucepan. Warm over low heat, to just below a simmer, stirring continuously. 2. Once the sugar has dissolved and the mixture begins to simmer, add 10 kaffir lime leaves and the zest of 4 limes, and remove from the heat. Cover the saucepan and let it cool to room temperature. 3. Remove the lime zest (which should be lightly browned) from the mixture and discard. 4. Blend the mixture, along with the kaffir lime leaves, in a blender. 5. Strain with a fine strainer or coffee filter.
Sicilian Spritz 1. Fill a tall glass with ice, and pour in the Tanqueray gin, kaffir lime leaf cordial, Italicus Liqueur and lemon juice. 2. Stir, top up with Schweppes 1783 Crisp Tonic Water, and enjoy.
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