While it’s true that the trench coat never falls out of favour, this season has served up some particularly alluring takes on the timeless style (it’s no surprise that it was a street style mainstay at fashion week). And as the autumnal chill sets in, giving us all a glimpse of what to expect in the coming months, the prospect of outerwear that will not only keep us dry on drizzly days but that can be used to elevate almost any look (even leisure wear) is more appealing than ever.
From trench coats in timeless beige to those in sleek leather and even iterations that make a case for colour, there is plenty here to prove that the arrival of wintry weather needn’t be all bad news. Shop our curated edit below.
Trench Coat Reimagined
While we’re all familiar with the appeal of the classic trench coat (see below) there is an argument to be made for a more modern take, too. Here, the iconic style has been rendered in bright colours, contemporary shapes and sleek leather, offering a statement-making twist on the staple.
From left: Double-breasted leather trench coat from Prada, Long Trench from Saint Laurent, Waterloo Trench Coat from Burberry, Crinkle Effect Metallized Trench Coat from Louis Vuitton, Belted leather trench coat from Gucci.
Can’t Beat a Classic
There is something about the beige trench that simply never fails. Whether it is precisely tailored and demure, or garishly voluminous, this style of coat, worn over virtually any look, will take your style credit to the next level. After all, there is a reason that it has remained a staple of the sartorially-savvy throughout a number of decades and trends. You will never fall foul of fashion with a piece like this in your wardrobe.
From left: Trench Coat from Saint Laurent, Oversized trench coat from Balenciaga, EKD Cotton Gabardine Trench Coat from Burberry, Acne Studios trench coat from Workshop, Loewe Cape-effect cotton-gabardine trench coat from Faradays.
We’re on the hunt for an exceptional senior sales and marketing aficionado to join what is arguably the most successful magazine and website in the New Zealand market today. The successful candidate will be utterly self-motivated, possess an inherent desire to achieve, and have an acute understanding of the finer things in life. They will also have an unwavering desire to manage ongoing relationships with a highly coveted portfolio of clients that includes some of the world’s most desirable luxury brands.
The successful applicant will have a proven track record of achieving exceptional sales results, all while maintaining strong relationships with clients. An intimate understanding of all aspects of media from print publishing, to online and social media. The successful candidate will form part of an incredibly passionate and committed team who work hard but also regularly enjoy the fruits of their labour by dabbling in the art of living well. We are looking for someone with an outstanding personality, an eye for detail, excellent communication skills, a good head for numbers, an eye for luxury and fantastic people skills.
This position requires you to: – Meet and exceed budgets set by the publisher via a combination of planned brand advertising and integrated marketing campaigns
–Develop media plans and strategies that are aligned with a client’s objectives – Have an acute understanding of website and social media analytics and strategies and how to implement effective campaigns – Collaborate with the editorial team on ideas and strategy
– Become an expert on successfully executing advertising programmes for a range of clients
– Complete post-campaign wrap-up and analysis
– Attend a variety of events as a representative of Denizen
You are: 1. Proven: You’ll have a minimum of five years of successful sales achievements in advertising, marketing, media, luxury or public relations. 2. Driven: You are utterly driven to achieve and exceed budgets using your proven skills, personality and expertise. Failure is not an option for you. 3. Strategic: A balance of creativity and strategy guide your decision-making. You are an organised multi-tasker with an eye for detail in a fast-paced, changing environment. 4. Communicative: Whether written or orally, your communication skills are outstanding in any context. Your interactions with clients and coworkers move business forward in a dynamic entrepreneurial environment. 5. Solutions-oriented: Your can-do attitude is contagious. You tackle projects from a strategic and creative approach with nothing standing in your way of achieving the end goal.
This role is a senior position within the business and therefore the remuneration is extremely attractive for the right candidate who is capable of continuing to build on the success of what is already New Zealand’s most admired and successful luxury media platform.
The idea of investing in property is an inherently Kiwi paradigm. It’s something that most of us have been told from an early age to do as soon (and as often) as we can. But what if there were other avenues and models of investment available to us that delivered similar opportunities for those sought-after capital gains? (Without having to purchase an entire property yourself.) This fascinating space is being harnessed by local investment company Fortland Capital, whose unique offering is breaking wide-open investment opportunities like never before.
This is how it works. Fortland Capital’s experts identify a promising parcel of land in a high-demand, city-fringe area, before acquiring it and syndicating it to investors, offering proportional ownership and allowing the investment to run debt-free. The team then works with best-in-class development consultants to prepare the land to foster future communities. It undertakes strategic master planning and shepherds the land through cumbersome zoning and resource consent processes, which essentially enhances its pre-developed value. The final step is the divestment of the land with returns for investors, measured in multiples. Basically, the land is identified and managed by Fortland Capital, prepared for development and sold for the purposes of urbanisation — all without you, the investor, really having to lift a finger at all.
Not only is this a straightforward way to invest in property, but it is a clever solution to the huge growth that a number of our city centres have been experiencing. After all, New Zealand’s burgeoning population is already creating a significant housing shortage. Now more than ever, there is a huge need for thinking outside the box when it comes to future-proofing our communities, and indeed, creating new ones in the process.
Ultimately the community investment offered by Fortland Capital is an entirely unique model. There really hasn’t been anything like it on offer in New Zealand before. At its heart, the aim here is to unlock the future potential of our growing cities, utilise the resources at our disposal, and take the kind of long-term, big-picture view that we need if our urban infrastructure is to keep up with demand. Here, the idea of positive urban change is married with the appealing potential for capital gains, and beyond that, it gives members of a community the opportunity to not only buy into a piece of land that could affect their future but to have a say in it and benefit from it in a very tangible way, too.
Currently, Fortland Capital has The Kāmahi Land Fund open to investors, which is acquiring 62 hectares in Karaka, Auckland. The minimum investment is $50,000, with a targeted 38.4% annualised return on investment, and it is open to wholesale investors only. (Fortland’s ownership model effectively fractionalises the land asset, making it a viable investment for a number of investors with $50,000 or more.) Importantly, embarking on a community investment with Fortland is a medium to long-term commitment given that Fortland’s pre-development process could take up to seven years to be enhanced with plan changes, master planning and consents. Although given the huge potential created by the process, we’re sure any wait will be worth it.
Disclaimer: The Kāmahi Land Fund is available only to Wholesale Investors as defined under the Financial Markets Conduct Act 2013. An eligible investor certificate, or safe harbour certificate, in a form satisfactory to the Manager will be required, together with any other evidence that the Manager requires in order to confirm wholesale investor status. This is a strict requirement. The targeted annualised return on investment projection is not guaranteed in any respect, and is based a series of assumptions in respect of sale exit value, time, and other factors. There are inherent risks and uncertainties and actual results may differ materially and may or may not materialise. Please refer to the Important Information and Disclaimer Section at the front of the Information Memorandum (IM) for more detail on this. The actual returns are likely to differ from the projected figures. Investors are encouraged to review all information provided in the IM and to conduct their own due diligence on the information provided.
With the weekend fast approaching, what better time than now to think about how best to fill our days? Here, we round up three exciting events that cover shopping, food and culture, and will result in a well-rounded weekend, and time well spent.
Shop the Faradays Sale
Luxury fashion haven Faradays is set to kick off its highly-anticipated Biannual Sale this Friday, offering a wide variety of its coveted designer pieces at very appealing discounts. From brands like Loewe, Alaïa, Givenchy, Christian Louboutin, Ginori 1735 and more, you’ll find ready to wear, footwear, bags, accessories, home decor and fragrance at up to 70 percent off — the perfect excuse to invest in something special for you or your home.
Eat burgers at the Baby G pop-up
Renowned for slinging some of the best burgers in town, famous pop-up Baby G is landing at East Street Hall tomorrow night (Friday) presenting what they have dubbed the ‘Authentic American.’ A pop-up that is running this Friday and next Friday only, we recommend getting in quick to secure one of Baby G’s highly sought-after, signature smash burgers. This is only on from 5pm until sold out, and we’re predicting that it will be very popular…
Catch a performance of Sydney Theatre Company’s The Picture of Dorian Gray
The iconic Sydney Theatre Company is bringing its exhilarating rendition of The Picture of Dorian Gray to Auckland, hot on the heels of a sold-out season in Australia. Hailed as a “dizzyingly beautiful tour de force” (The Guardian), this audacious reimagining of Wilde’s century-old fable of beauty (and a deal with the devil) sees one actor plating 26 characters, and marries traditional theatre with cutting-edge design and astonishing love video in a spectacular and multi-faceted performance. Kicking off at the Aotea Centre from this Saturday (the 18th of March) and running every night until next Saturday (the 25th of March) this is one you really don’t want to miss. Tickets available here.
It’s a tough job, but someone has got to do it. In the lead-up to Easter, we’ve eaten our way through a comprehensive selection of some of the best hot cross buns in Auckland in order to determine the specific composition of each one and, in turn, guide you to choose the best bun for your tastes. From fruit ratio to texture; crust thickness to whether we think the bun is better toasted or untoasted, and the all-important question of just how much butter, to use we’ve made sure to meticulously chart the strengths of each.
Now, without further ado, we present our comprehensive hot cross bun findings for Easter 2023:
This Remuera bakery’s buns are ultra-soft, fluffy and sticky. While the dough is quite sweet, they are coated with an espresso glaze leaving an aromatic, bittersweet finish. This year comes in two delicious iterations; the traditional fruity bun (with notes of vanilla) and a classic chocolate twist. One thing we will say is this bakery never scrimps on the taste testers. Two huge boxes arrived in our kitchen, with buns that are somehow both fluffy and dense, and fresh out of the oven, these were still warm with the spices wafting through the office nothing short of mouthwatering — restraint is needed here.
Traditional — Fruit ratio: 50% Texture: Almost cakey in density. Crust: Bouncy, and semi-sticky. Serving suggestion: Toasted, or fresh out of the oven if you’re able, with a light smear of butter.
Chocolate — Fruit ratio: N/A Texture: Similar to their traditional counterparts. Crust: Just the right amount of firm and sticky. Serving suggestion: Fresh, but still warm. No butter is needed here.
From Parnell’s Vaniyé Patisserie, these batches of hot cross buns are so hot, they are selling out as quickly as they come out of the oven. Baked by owner Sonia Haumonté and her team, the old-fashioned-style buns are made with rye flour and care, for a dense and full-of-flavour mouthful. A group of six buns are sealed in packaging to be able to be kept at room temperature — and to continue to bring joy — for four days.
Fruit ratio: 40% Texture: Dense and heavy — an almost rustic take. Crust: Light with a glaze. Serving suggestion: Toasted with lashings of butter.
When Daily Bread’s delivery landed at our office early in the morning, we knew we were in for a good day. Arriving in one of the bakery’s signature totes, these buns came wrapped in Daily Bread’s signature packaging — a nice touch, sure to keep them fresh for days to come. In both traditional and chocolate, the buns were ever so slightly still warm. And while I’ve never really been a fan of chocolate in bread, I had been told that these buns would change my mind. Post-indulgence, I stand by my personal opinion that traditional remains best, but Daily Bread’s chocolate version made a very compelling case for switching it up.
Traditional — Fruit ratio: 50% spice-soaked berries. Texture: Chewy, dense and, dare I say it, moist. Crust: Soft and sticky. Serving: Best fresh, no butter, exactly as God intended.
Chocolate — Fruit ratio: N/A — but chocolate heavy Texture: Dense but somehow light. Crust: Soft and spongey, with an essential layer of glazing. Serving: Fresh, and while they’re very good sans butter, sometimes a simple slather of salted butter can cut through the sweetness perfectly.
Bread & Butter’s hot cross buns are organic, and made with a long fermentation time, which results in a deliciously subtle flavour and moist texture. Their portion size is generous, and the addition of house-churned butter is a welcome touch. These buns arrived at the office so fresh they were still oozing and boasted a gently spiced flavour profile. These tasted delightful from the moment I tore into one, but in the commitment to journalistic integrity, I toasted half for comparison — and can attest it is best when slightly golden (toaster setting 1 or 2).
Fruit ratio: 40% (as a raisin-hater, this is the perfect amount). Texture: Light and fluffy, but still with a bit of weight to them. Crust: Chewy and sticky, and the cross itself was a nice added crunch. Serving suggestion: Lightly toasted, with a smear of soft butter. We’d substitute this for heavily salted butter if you have it at home.
Yael Schochat’s buns are famous in Auckland for their heavy, dense consistency and indulgent custard cross. The Ima team haven’t changed a thing this year, and why fix something if it ain’t broke? Jam-packed with candied fruit-peel, currants and sultanas, these buns should always be enjoyed toasted so the butter seeps into the dense bread and the custard is warmed and caramelised.
Fruit ratio: 45% Texture: Dense and delicious. Crust: Custard-laden and soft. Serving suggestion: Toasted, no butter needed.
Olaf’s hot cross buns are a must for lovers of a traditional hot cross bun with not too many bells and whistles. Deliciously light when fresh, they have a good amount of sweetness in both the dough and glaze but it’s not overpowering. Olaf keeps his buns simple, and to be honest — we appreciate that. Although, it does make them surprisingly easy to devour, and one does have to limit themselves from indulging in too many.
Fruit ratio: 25% Texture: Surprisingly light and fluffy. Crust: The middle ground of soft and firm, not too sticky, with a nice thick cross. Serving suggestion: Fresh, especially when delivered the day of, with a big smear of soft butter.
We’ve already waxed lyrical on pastry chef Callum Liddicoat’s Easter creations for Park Hyatt Auckland’s The Pantry over the years, and we’d do it all again. The traditional hot cross buns have this year been replaced with a custard-stuffed doughnut, a thoughtful addition that pushes the bounds of just what we can include here. But apart from the obvious, these doughnuts are an ode to tradition. Liddicoat’s signature recipe combines a brioche with a soft milk roll, packed with Earl Grey-soaked currants and sultanas, alongside traditional spices of cinnamon, ginger and allspice, and an added punch of black pepper, coriander and cardamom. Citrus peel, fresh lemon zest and a hint of tonka bean also bring these buns to a whole new level. Then filled with fresh vanilla custard and brushed with a spiced citrus glaze, you’ll never want a regular hot cross bun again.
Fruit ratio: 15% Texture: Soft, doughy, totally decadent (but not too sweet either). Crust: Soft, with a classic doughnut bite to it. Serving suggestion: Fresh, still warm, if you can manage.
Daniel Cruden, AKA Dan The Baker has done it again this year with his infamous, stout-infused bready buns. This Helensville micro-bakery’s hot cross buns are somewhat of a phenomenon across the City. Taking cues from their approach to traditional baking methods, they’re dense but delicious. And in collaboration with local brewers, Liberty Brewing, this year the Darkest Days Oat Stout is infused in the bun, and the added sultanas, raisins and candied fruit peel have been drunkenly soaked in more beer, to make these totally indulgent for the holidays.
Fruit ratio: 65% Texture: Dense and bread-like, with notes of its sourdough roots. Crust: Firm, crunchy and not too sticky. Serving suggestion: Ever so slightly toasted, with lashings of salted butter. Here, the insides seem to melt, and the exterior is nice and crispy.
Earmarked as some of last year’s office favourites, Wild Wheat’s 2023 buns had some remarkably big boots to fill. What I love about these buns is that the piped cross almost diffuses into the bun — it’s not the traditional, sometimes jawbreaking cross that we’ve come to know. And I appreciate the textural synergy. It’s not until you sink your teeth into them you realise that these buns have a lasting hint of vanilla, and with a seriously sticky top, in my eyes, they’re pretty hard to beat.
Fruit ratio: 60% Texture: Soft, but still with some essential hardiness. Crust: Firm, but not chewy, covered in glaze. Serving suggestion: Fresh, with a solid smear of butter. Or toasted, without, it you’re really wanting to take in all the flavours.
From French patisserie La Petite Fourchette (and their sister venue, Copain) comes some of the most authentic French buns we’ve tried. Delivered first thing on a Monday morning on deadline week, a bag of 24 hot cross buns was exactly what we were craving. These were immediately soft and spongy, evidently fresh from the oven. Generously, we were allowed to sample both the traditional buns and the delicious chocolate brioche buns — the latter of which, on first look, were not the polarising chocolate bread, but a delicious traditional brioche with chocolate chips smattered through. Here , the traditional iteration has all the markings of a delicious hot cross bun — packed with fruit, perfectly spiced (when toasted the aromas are unbeatable). We also agreed that the chocolate brioche is the right amount of sweetness, and the chocolate chips aren’t overwhelming. Bread is light and unfortunately for my gluten intolerance, incredibly moreish.
Traditional — Fruit ratio: 50% — evened out by all the spices. Texture: Soft, bouncy. Almost melt in your mouth. Crust: On the softer side, still sticky. Serving suggestion: Fresh is best, but lightly toasted will do you well. Butter isn’t needed, but a light dollop always adds to it.
Chocolate Brioche — Fruit ratio: N/A — but the chocolate chips were perfect. Texture: Unspeakably soft. Crust: Squishy, but with the right amount of firmness. Serving suggestion: Fresh, no butter needed. There’s plenty of that in the batter.
Even wrapped up in their sleek, signature packaging, you’ll smell these buns before you see them. The box makes for a delightful, holiday-slanted gift, but what’s inside it is obviously the real treat to behold. Fort Greene’s bakers tell me that this is one of the craziest times of their year, and as such, the buns never stick around for long after Easter. And with that in mind, we’d suggest stocking up asap.
Fruit ratio: 50% Texture: Dense, almost more sourdough-like. When toasted they become thick and spongy. Crust: Firm, and not too sticky at all. These feel quite traditional in the scheme of it all, and somewhat virtuous enough that they could plausibly pass for breakfast. Serving suggestion: Toasted, with a healthy dollop of salted butter.
This year the delightful buns from Scratch Bakers (if you’re in the Victoria Park vicinity, you’ll be familiar with this spot), have been met with a showstopping pecan custard — as well as the traditional variety. The bakers here tell me that their traditional hot cross is made with a housemade Brandy and vanilla infused fruit mix. This is nine months in the making, combining dried fruits and citrus peel in brandy and vanilla, turning and mixing it every week. They then mix it in with the signature Scratch hot Ccoss mix and rest the dough overnight for the flavours to infuse. And then of course to top it off, for those that want it, a generous helping of spiced pecan custard is piped into the middle.
Fruit ratio: 25% — but the extra care in the spices doesn’t go unnoticed. Texture: Soft and sumptuous. Crust: Just the right amount of firmness and stickiness Serving suggestion: Fresh from the oven is best, where they’re still slightly warm. Lashings of butter are recommended for the traditional iteration, but with the pecan custard piped through, you’ll find it more than enough on it’s own.
Mor bakery.
Mor Bakery
Known for making some of the most sought-after patisserie and viennoiseries in town, online bakery Mor has created a delicious hot cross bun offering for Easter. Delivering the box of six buns still warm from the oven, the talented duo behind Mor is once again proving once again why their micro bakery has garnered such a stellar reputation. The buns balance their traditionally dense texture with a fluffy, light quality that gives them a superb mouthfeel — a little bit chewy and perfectly soft. The spice is right too, with each bun boasting that classic flavour we crave at this time of year, and one of the best fruit-to-bun ratios of the 2023 cohort. There is also a tantalising glaze that adds a touch of extra sweetness without overpowering the inherent nature of these morsel which are, at their heart, just really good, classic, moreish hot cross buns — exactly as you want them.
Fruit ratio: 30% – they hit the sweet spot here. Texture: Soft and fluffy underpinned by the perfect baseline density. Crust: Lacquered with an iridescent, subtly-sweet glaze. Serving suggestion: While these could just one devoured fresh and warm with nothing adding a slab of cold butter will up the ante. Recommend toasting after day one.
There is something about stepping into Honey Sundays that makes you feel as though you’re far away from the bustle of the City (despite being very close to its heart). Having taken over the iconic corner spot on Jervois Road that once housed Jess’ Underground Kitchen, this delightful new drop-in is serving perfectly brewed Allpress coffee and tasty cabinet treats (from local producers), as well as offering a selection of impressive surfboards, surf wax and wetsuit-style swimwear. It is a unique but appealing hybrid — easy brunch spot meets laid-back retail space — with Owner Elyse Toomey explaining that the vision behind Honey Sundays was to not only create a cool, cruisy cafe for locals, but also, to have a place in the City where surfers could find boards and wax without having to venture to a mall (a need she discovered after falling in love for the wave-chasing sport herself).
Left: Honey Sundays. Right: Ham & Cheese Croissant.
“I discovered my love for surfing when I was working for Allpress in London,” Toomey tells me, explaining that it sparked in her a desire to start her own business that combined her two loves: hospitality and surfing. And after spending eight years working for Allpress in the UK (and six years working for iconic Ponsonby stalwart, Prego before that) Toomey finally returned home to turn her vision into a reality.
Honey Sundays evokes a wonderfully chill, end-of-week vibe, even if you’re pulling up a chair on a Tuesday. From its fresh, white and yellow colour scheme to its sprawling deck out back (offering the perfect place to enjoy your morning coffee in peace), this cafe is just the kind of welcoming, lo-fi local that the area had been missing. And it looks like it’s only set to get better.
Alongside the drinks menu, Toomey tells me that they have fresh Daily Bread pastries and filled rolls in the cabinet, as well as a selection from Mor bakery (including its famous almond croissants) from Thursdays to Saturdays. And while that comprises the entire food line-up for now, Toomey reveals that a more comprehensive menu is on the cards, explaining how she wants to create a range of dishes from healthy, fresh options (like granola, various salads and smoothies) to a few indulgent sweet treats. (“Life is all about balance, right?” she tells me, with a grin.)
Left: Honey Sundays. Right: Allpress Coffee.
Importantly, Toomey wants to continue to use Honey Sundays to showcase some incredible local brands and makers. Alongside calling on the likes of Allpress coffee, Daily Bread, Mor, Mangawhai Honey and Webster’s Tea (from Tauranga) to shape the food and drinks offering, her retail corner boasts a wall of surfboards from New Zealand-based Le Noel Surf Craft, New Zealand-made natural zinc from Zinc or Swim and swimwear from Fondu Swim (specialising in wearable surf attire for women) and Cold Wave wetsuits (from Te Whanganui-a-Tara) made from premium, Yamamoto neoprene.
Left: Breakfast Buns. Right: Honey Sundays.
Ultimately, Honey Sundays is bringing the beach to the burbs in the best way, with Toomey creating a light, sun-filled space that captures the same laid-back charm as a day spent in the waves. “It’s been amazing to see the response from people so far,” Toomey says, “but there is definitely more to come, so watch this space.”
Opening hours: Monday to Friday, 6:30am until 3pm Saturday, 7:30am until 3pm Sunday, 8:00am until 3pm
It is no secret that Italy is famed for its unwavering commitment to enjoying good food and company. As such, the latest collaboration by Savor Group and Galliano proves that the tradition of savouring the moment with friends and loved ones is alive and well in Auckland’s premier Italian establishments: Bivacco, Non Solo Pizza and Bar Non Solo.
As the workday draws to a close, it is the Italian nature to gather and enjoy a leisurely aperitivo, a tradition that has long been honoured with special menus and drinks options at these Auckland venues. But the latest take is a series of bespoke offerings that are sure to delight even the most discerning of diners.
Left: Amalfi Lemon Tart. Right: Vanilla Mule and the Espresso Martini.
For those looking to truly indulge, Bivacco has something extra special in store. On Friday the 31st of March, the Viaduct Harbour restaurant will be hosting a four-course tasting menu designed by Head Chef Ryan Moore, with each course perfectly paired with a delicious Galliano Cocktail. On the menu, alongside some of our perennial favourites will be a raft of new dishes too, such as Kingfish Crudo, with cucumber, green chilli and roasted garlic dressing, and Seared Big Eye Tuna, with wood-fired eggplant, green gazpacho, chilli oil and basil. The whole experience will round up with an Amalfi Lemon Tart, to truly end the meal on a high note.
Melon and Prosciutto, with white balsamic and fennel seed.
Left: Goats Cheese Ravioli, with Witloof, burnt honey and pistachio. Right: Va Bene.
Throughout the week, Bivacco is the ideal spot to indulge in an aperitivo, with its stunning waterfront vista and delicious cocktails. The Vanilla Mule, Galliano’s take on the original Moscow Mule, is a particular favourite, with its sweet and fresh taste profile. It’s the perfect refreshing cocktail to enjoy during Aperitivo Hour, which runs every weekday from 4pm.
Elsewhere, Non Solo Pizza and Bar Non Solo are also getting in on the aperitivo action, offering tantalising seasonally-inspired Galliano cocktails from the 20th of March until the 20th of April — offering us the perfect opportunity to celebrate the convivial Italian spirit.
Here for a good time, not a long one, the Bivacco Galliano Garden Party should be seen as an opportunity to indulge in some seriously delicious food and drinks and create unforgettable memories with friends and loved ones in the process. Tickets for Savor Group and Galliano’s multi-faceted dining experience are $135 each and are available here.
With the changing of the season comes a raft of inevitable (yet essential) adjustments you must make to your skincare routine. My advice is this: don’t overcomplicate it. If something is working for your skin, keep it — skin is such an individualised organ that responds to its own set of needs and the various lifestyle factors that may influence it. Instead, for autumn skincare, look to employ a slightly thicker moisturiser, invest in some seasonal treatments, and ditch all the beachside mists (not that they got much use this summer, anyway).
Splash
These are the new additions we’ve deemed worthy of your skin. Splurge a little on a facial, and add an extra skincare step — see these as all the necessary preparations for hibernation. Those seeking a new facial treatment should look no further than the newly-renovated East Day Spa and invest in one of the coveted 302 Enzyme Peels. These are the perfect, one-stop treatments to prep your skin to get to work this winter. When cleansing, retire the oil-stripping cleansing in favour of a first-step balm, like the Augustinus Bader The Cleansing Balm from Spring, which adds nutrients to your skin rather than removing them. Elsewhere, add a thick and nourishing moisturiser for an extra layer of elemental protection. We’ve recently tried the Face Gym Supreme Restructure Collagen-Boosting Ceramide Cream from Mecca and can attest that this is quite literally worth its weight in gold.
Stash
We’d suggest keeping these products and rituals in your routine through hell and high water — they’re favourites because we know they work all year round, and they form some of those healthy habits that maintain a perennial glow. SPF, an essential associated with summer days, is just as necessary now that we’re moving to the cooler months — especially when we’re looking at it as an anti-aging tool. Some of our current favourites for autumn skincare include the Emma Lewisham Illuminating Brighten Your Day Crème, a beautifully tinted mineral option, and the Ultra Violette Queen Screen Luminising Sun Serum, which also doubles as a perfect primer. Elsewhere, we’d recommend keeping up the lymphatic drainage massages for your body and your face. As your body adjusts to the shifts and stresses of a new season, it likely calls for further support in detoxing and sliding elimination — so let this soothing ritual do the heavy lifting for you.
Trash
These are the items we’d either discard if the expiration date won’t see you through until next summer or tuck away for any planned European summer travels as your skin no longer calls for them. Think light hydration mists, like the Dr Jart+ Ceramidin Cream Mist or the Ciciapair Facial Calming Mist (necessary for any sunkissed cheek relief). We look to replace these with thicker creams that add a more penetrative layer of hydration, like the Allies of Skin Multi Hyaluronic Antioxidant Hydration Serum, or for a touch of luxury, La Mer’s The Hydrating Infused Emulsion is truly exquisite.
Proving that small or unusually-shaped interiors can have a sleek, designer kitchen just as easily as those with more space, the Tivalì 2.0 by Yabu Pushelberg for Molteni&C is a stunning option that will serve as both a functional and visually striking scenographic element in any home. An evolution of the original built-in Tivalì kitchen, designed by Dante Bonuccelli in 2004, this new version has been reimagined by the renowned Canadian design studio to bring technology and design together in a way that both honours the traditions of the space and revolutionises its form.
Crafted with double cellular aluminium panel doors, this understated kitchen range conceals its practical contents behind two imposing concertina folding doors. You reveal a sophisticated and visually stunning kitchen that is sure to impress even the most discerning homeowner.
Dada Engineered, the Tivalì 2.0 can be cleverly tailored to meet your every requirement. From the materials and finishes available to the functions and features, this kitchen will be a unique reflection of you and what your lifestyle needs. From the marble or stone worktop to the sloping terminal bases the kitchen, while compact, boasts an unusual sense of space. There is also a theatrical marble-covered back panel, fitted with unique, open shelves, allowing the contents to become design elements in their own right. This is all heightened by a system of subtle, built-in LED lighting, promising to offer the kind of illumination that underscores the exceptional design at play here.
“Rather than designing the kitchen as a singular venue within the home, we crafted Tivalì as a destination that is open, expressive, and inviting, evolving the design of the kitchen system through its form, proportion, and materials,” the designers explain. “Together, the elements of Tivalì permeate placemaking, to create an environment where traditions can be shared, memories made, and senses can be ignited.”
The Tivalì 2.0 is not just a kitchen but an investment in luxury living. With a focus on quality, functionality, and design, this range seamlessly blends form and function. Available locally from Dawson & Co., it is the epitome of practical design excellence, perfect for anyone looking to anchor their dream home with the ultimate, dream kitchen.
It has been heartwarming to see the unified effort by a number of industries (but particularly those in hospitality) to create initiatives designed to help those affected by the devastation of Cyclone Gabrielle. Ultimately, it is only by coming together that we can make a true difference, and there are plenty of ways for us to do it, thanks to a range of fundraising dinners and events taking place over the next few weeks.
One such event is Eat Your Heart Out, a collaboration between Foley Wines (home of iconic wineries including Martinborough Vineyard, Te Kairanga, Vavasour and Mt Difficulty) and Nourish Group (responsible for a number of renowned hospitality venues up and down the country). On Tuesday the 28th of March, 100 percent of all purchases from a dedicated Foley Wines wine list and 50 percent of all orders at Andiamo, Jervois Steak House and Wellington’s Shed 5 will be donated to a cyclone relief fund supporting KidsCan and the SPCA in affected areas.
Left: Lighthouse Gin and Vavasour Pinot Gris. Right: Andiamo.
Two very deserving causes, KidsCan has been working tirelessly to support displaced kids and their families by providing beds, bedding, whitewall, furniture and household items, while the SPCA has been on the ground in Hawke’s Bay, Gisborne and Northland to help animals in trouble by providing life-saving transport and shelter, as well as support to pet-owners who need it.
With bookings now open on the participating restaurants’ websites, we highly recommend securing your spot and dining for a cause. If you’ve been looking for an excuse for a delicious night out, consider this all the reason you need. (We’ll see you there.)
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.
