The Mart chair designed by Antonio Citterio for B&B Italia

Matisse co-founder Jeanne Bertenshaw shares her love of iconic Italian brand B&B Italia

For decades Jeanne Bertenshaw has been committed to fostering her love affair with Italian design.

Having started design store Matisse 30 years ago, and travelling annually to the Milan Furniture Fair since, there is one company that has held universal appeal. In 1997, Bertenshaw acquired the exclusive distribution rights to B&B Italia in New Zealand, and has since enjoyed a long and fruitful partnership with the brand. 

Jeanne Bertenshaw

What do you see as being the core attributes of the B&B Italia brand? Globally, B&B Italia is renowned for being a leader in the contemporary furniture field, a key player in the history of Italian design and an excellent ambassador of Made in Italy. Quality, research and innovation are the most important values of the company’s DNA, which combine to create timeless pieces of design.

How has it managed to remain at the forefront of design for so long? Without a doubt, their partnerships with world-renowned designers and architects such as Antonio Citterio, Mario Bellini, Patricia Urquiola, Naoto Fukasawa, Piero Lissoni, Gaetano Pesce and many others have resulted in some of the most innovative and interesting design being created. Their designs combined with B&B Italia’s commitment to creating timeless pieces with strong aesthetics and functional values is what makes them so appealing.

Moon System designed by Zaha Hadid for B&B Italia

The company works with so many leading designers, do you have favourites? Patricia Urquiola and Antonio Citterio are designers I have watched grow and evolve over the years. Both are so different with their design approaches and personalities, however they are equally iconic in their own rights.

Urquiola has a strong approach to design that feels and looks beautiful, focusing on ergonomic design that informs her overall aesthetic – soft, organic and feminine, reacting to how we interact with our interiors. Where as Citterio has a more fine, masculine approach creating classic iconic designs. 

What’s the most requested piece of B&B Italia furniture? The Charles Sofa, designed by Antonio Citterio in 1997. It was one of the first sectional sofas ever produced by any brand, and it started a whole new movement, that embraced the idea of relaxation. 

What’s your favourite piece? The Diesis sofa by Antonio Citterio is an iconic 70’s design which has beautiful lines from every angle.

Serie Up 2000 designed by Gaetano Pesce in 1969 for B&B Italia 

What do you think is B&B’s most iconic piece? The Serie Up 2000 chair was designed by Gaetano Pesce in 1969, and tells a personal story about the designer’s concept of women at that time. Pesce believed that women had always been unwilling prisoners of themselves, which is why the armchair has the shape of a woman with a ball and chain. It has such a strong meaning, that no one has dared to try and copy it.

What in your opinion is the most underrated piece? The Moon system by the late, great architect Zaha Hadid. It is a beautiful architectural piece that’s reflective of her distinct architectural style.

If you could only buy one B&B Italia piece what would you suggest? The Mart chair by Antonio Citterio with the cradle base.

Design

We delve into the life and storied career of architect and designer, Antonio Citterio, via some of his most iconic pieces
Inside the quietly luminous London home redefining contemporary family living
The Milan edit: Soft geometry takes centre stage in the living room
Loukoumades from Gerome

Discover the world’s most delicious doughnuts — and where to find them in Auckland

Who’d have thought that ring-shaped, fried dough glazed in sugar would capture the hearts of people all around the world? Doughnuts are a universally-loved delicacy, but not all cultures enjoy them with pink icing and rainbow sprinkles. Different countries have their own renditions of the doughnut and so we thought we’d explore some of the most popular, as well as sharing where to go in Auckland to get a taste of the best.

Germany
Berliner
If you call yourself a jelly-filled doughnut fanatic, the German Berliner is a version you need to get around. Berliners boast an incredibly light and fluffy texture and are injected with a sweet fruit jam, typically raspberry, strawberry or cherry. They are finished with a light dusting of powdered sugar. If you want to know where to go to get a true Berliner, German bakery, Diehl’s Bakery in Wairau Valley, does the delicacy justice.
Diehl’s Bakery, 65 Hillside Road, Wairau Valley

Berliner

France
Beignets
Pronounced “ben-yay,” the origins of the beignet allegedly date back to Ancient Roman times. But what we can gather from this historically-rich delicacy is that it was commonly enjoyed in France, before the French-Acadians introduced it to Louisiana. Rather than sporting the round, doughnut shape, beignets are square pockets of dough that have crispy exteriors and light, slightly cakey textures inside. A good beignet is always freshly-fried and dusted with powdered sugar and Depot serves them just like that during its breakfast hours Monday to Friday, along with a side of passionfruit curd for a fruity zest.
Depot Eatery, 86 Federal Street, Auckland CBD

Beignets

Italy
Bombolini
Usually, a full-sized filled doughnut requires a bit of commitment to eat — especially with its oozing filling. The Italian bombolini, however, is like the regular filled doughnut’s little sibling. Yeast fried dough is filled with a perfectly-proportioned amount of cream, custard or chocolate and is small enough to be enjoyed in three mouthfuls. In Auckland, Il Forno Bakery makes them fresh every morning and is almost always sold out by midday. So, if you’re lucky enough to spot one in its cabinet, don’t think twice.
Il Forno Bakery, 55 Mackelvie Street, Grey Lynn

Bombolini

Netherlands
Oliebollen
Dutch food comprises of some of the most comforting dishes such as bitterballen, poffertjes and one of our favourites — oliebollen. The imperfect shape of this doughnut varietal is due to the fact that the dough is scooped with an ice cream scooper, and put straight into the deep-fryer with no handling or shaping in between. Oliebollen are always served fresh, hot and dusted with powdered sugar and are sometimes even enjoyed with scoop of ice cream or two. And while Boy & Bird’s renditions don’t come with ice cream, they are served with salted caramel on the side and are filled with caramelised apples.
Boy & Bird, 222 Ponsonby Road, Ponsonby & 215 Kepa Road, Mission Bay

Oliebollen

China
Youtiao
Doughnuts for breakfast might sound like a dream for some, but in China, it’s actually much more common than you’d think. Meet the youtiao, a long fried breadstick that is incredibly light, flaky and more like a choux pastry than a typical American-style doughnut. In China, the youtiao is enjoyed as a side, to dip into morning porridge (otherwise known as congee) or a sweet cup of soy milk (both of which are typical breakfast dishes). When a youtiao craving hits, Bun Hut on Victoria Street East is the place to go — they’re a bargain at $1.50 each.
Bun Hut, 11 Victoria Street East, Auckland CBD

Youtiao

Spain
Churros
Similar to the Chinese youtiao, the Spanish churros boast the shape of a long stick rather than a circle and also have a similar texture. Instead of bready dough, churros have a light choux pastry-like lightness while the exterior is golden and crunchy. Thoroughly coated in cinnamon sugar, the decadent treats reach their peak when served with a side of rich chocolate sauce. Toro Churro has been Auckland’s go-to churro spot for almost a decade now. What started as just one food truck is now an empire of six permanent spaces, eight trucks and even a shop overseas in Mumbai. These churros are always fried fresh-to-order and are consistently delicious, crunchy on the outside and light and airy on the inside.
Toro Churro, Various locations

Churros

South Korea
Kkwabaeggi
Doughnuts are not overcomplicated in South Korea. Despite a number of massive doughnut franchises having landed in Korea a long time ago, many of the locals seem unfazed, choosing instead to remain loyal to the kkwabaegi. These braided twist doughnuts are usually made with glutinous rice flour (for a chewier texture) and are dusted in sugar crystals for a sweet flavour. They’re a common Korean street food but if you want to try them here, head to the Julie’s Donut inside Tai Ping Supermarket in Wairau Valley. There, the delicious morsels are freshly fried, include pumpkin purée for a softer texture and only cost $5 for three.
Me Kitchen, 25 Porona Road, Wairau Valley

Kkwabaeggi

India
Gulab Jamun
Fried food is done really, really well in India. While Indian cuisine includes a number of battered and fried dishes, they don’t ever feel too oily or heavy and the same goes for the gulab jamun. What differentiates this from other doughnuts is that, instead of a yeast dough, the gulab jamun is made from milk solids that have had the water evaporated from them before being kneaded together into a dough and deep-fried. This allows a denser, more moist and cake-like texture and while some variations are served dry, many are taken a step further and are drenched in sugar syrup. Auckland Indian Sweets & Snacks shop on Dominion Road sells both variations, as well as an array of other treats such as barfi and jaleebi which are also delicious.
Auckland Indian Sweets & Snacks, 852 Dominion Road, Mt Roskill

Gulab jamun

Greece
Loukoumades 
Speaking of drenching morsels in syrup, these Greek doughnuts are most definitely worth mentioning. Loukoumades are honey puffs that are impossibly fluffy and perfectly sweet. Typically soaked in a hot honey syrup, these doughnuts make for the perfect pairing with ice cream that melts into them when served hot. At Gerome, the dish is served with coffee ice cream to balance out the sweet honey flavours, alongside crunchy hazelnuts, creamy mascarpone and decadent Nutella to complete the dessert.
Gerome, 269 Parnell Road, Parnell

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Signature slow-cooked pork belly bao from Hot Hot Asian Eatery

Take a bao: Where to find the tastiest steamed buns around Auckland

The traditional Chinese bao, otherwise known as ‘baozi’ has been a prevalent delicacy in Northern Chinese cuisine for centuries. After a New York chef named David Chang shared his iconic pork belly bao at his restaurant Momofuku, baos have turned into a staple at almost every Asian-fusion eatery. Auckland has jumped onto the delicious pillowy buns with enthusiasm, adding their own modern spin to the morsels. For those looking to try the bao on home soil, here is where to get the best.

Miso-braised Wagyu brisket bao from Hello Beasty
The bao from Hello Beasty might not look like the most decadent but it’s packed with unique flavours and is one of our favourite baos in town. The Wagyu brisket is tender and flavoursome What differentiates this bao from the rest is the chilli lime sauce, which has a zest and zing rather than the sweetness most baos tend to lean towards. The yuzu pickled cucumber also adds to the tanginess to the overall flavour and as these are quite light, they are unbelievably moreish.

Signature slow-cooked pork belly bao from Hot Hot Asian Eatery
Sandringham Road is renowned for its delicious Indian fare, but Hot Hot Asian Eatery is also worth noting as this restaurant serves some of the tastiest Asian-fusion dishes in town. The signature slow-cooked pork belly bao is paired with spicy sriracha and creamy mayo, making the pork saucy, seeping through the pillowy soft buns. The addition of crushed peanuts adds a heavenly crunch, a slight milkiness and a nutty aroma, acting as the ‘cherry’ on top of the bao.

The pulled pork bao from The Rolling Pin

Pulled pork bao from The Rolling Pin 
For those that want a bao that is stuffed to the brim and can barely shut, The Rolling Pin is where you need to go. Back when they were only a food truck, dumplings were the signature dish, however, the bao specials that occasionally popped up would sell out every time. Now, in the new permanent space located in Wynyard Quarter, The Rolling Pin has put two types of baos on the menu and the pulled pork version cannot be beaten. The juicy and saucy pork is elevated by the apple slaw and the thick slather of chilli mayo makes it ooze with sauce following each bite.

Organic tofu buns from Janken
Everyone raves about the steamed buns at this Herne Bay spot. Although Janken is not a Chinese restaurant, baos have also been a part of Japanese cuisine for as long as we can remember. You might think that these ones have the potential to be quite dry as the bao is thicker in comparison to the filling, but the softness of the bao makes the overall dish so light, it ends up balancing the ratios. The thick slab of tofu is glazed with teriyaki dressing, lending the bao an umami flavour, and the eggplant is doused in a sweet date miso with pickled ginger.

Pork belly bao from The Blue Breeze Inn
If you didn’t have a pork belly bao when dining at The Blue Breeze Inn, you might as well say you didn’t dine there at all. These are an absolute must, they have never been taken off the menu and probably never will for very good reasons. The bao itself is unbelievably plushie and soft like a cloud, but we think the star is the filling. A thick cut of pork belly with crunchy crackling is sandwiched between the bao along with a slather of hoisin sauce, pickled vegetables and coriander. You really can never go wrong with these.

Chop Chop bao
Smoked beef brisket bao from Chop Chop Noodle House

Smoked brisket bao from Chop Chop Noodle House
Right around the corner from The Blue Breeze Inn is its little sister restaurant, Chop Chop Noodle House. Although these two eateries are closely related, Chop Chop most definitely has its own unique and exclusive dishes, one of them being the smoked brisket bao. The tender beef is paired with slivers of kimchi and special Korean-inspired hot ‘ssam’ sauce which is a mix of soybean paste and red pepper paste, creating a distinct flavour that resonates with a spicy miso.

Pork buns from Sunny Town 
This restaurant is much more traditional when it comes to baos, reminding us that basic done right is sometimes the best. Sunny Town’s pork baos do not have a slit in the middle, and instead, showcase the traditional shape and form of the bao. The buns encase a generous amount of slightly sweet and saucy diced pork, which steams all over your face when you tear the bun open. The ratio to pork and bun is spot on at this establishment and ensures that each bite includes a little bit of both components.

Steamed bun sliders from The Candy Shop
As much as we love baos, the size of them can get a tad overwhelming, but not at The Candy Shop. The steamed bun sliders come in the perfect snack-size portions and act as the ideal starter to any meal. Offered as either a tempura tofu version or a more commonly seen pork belly iteration, the tempura tofu is our go-to for its citrus hoisin sauce and slaw.


Gastronomy

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The Hotel Britomart and kingi celebrates sustainable luxury by launching Zero-Waste Dish of the Week

Gucci shares a new chapter with its Epilogue collection

Wrapping up Milan’s first-ever digital fashion week, Gucci showed its resort 2021 collection via a 12-hour livestream, offering viewers a rare behind-the-scenes look into all that goes into a large scale photoshoot.

Named ‘Epilogue’, the showcase was the final act of Michele’s three-part project, which he dubs his ‘fairy tale’, that began in February this year with a fashion show, followed by an advertising campaign in May. This time, the clothes were modelled by those who created them — Gucci’s design team.

Beatrice Gianni, handbags designer

“They will seize the poetry they contributed to mould. They will stage what we passionately imagined. It’s a process of role reversal, once more,” said Michele.

Taking place in the Palazzo Sacchetti in Rome, viewers were invited to see all facets of the production, from camera and lighting set-ups to hair and makeup for the design team wearing the collection, who were then photographed for the brand’s lookbook.

From left: David Ring, celebrities designer; Shane Wilson, women’s ready-to-wear designer; Junayo Salimo, men’s ready-to-wear product assistant

“My fairy tale in three parts wants to generate a questioning about the rules, the roles and the functions that keep the world of fashion going,” said Michele.

“It’s an inevitably partial investigation, also intentionally deforming: an unbalanced game in which I tried to dismantle the scaffolding, to turn things upside down, to shift the gaze somewhere else, to challenge the grammars through which we try to name the mystery of beauty.”

Olivia Kodé, kid’s wear designer

The clothing itself embodied the signature eclectic sensibility of Gucci’s creative director, channelling the bohemian aesthetic that has made the brand so successful during Michele’s tenure.

Clashing prints, 60s and 70s-style shapes and statement accessories were all imbued with the unique personality of each member of the design team, finished with suitably tailored makeup looks designed by Gucci Beauty head artist Thomas De Kluyver.

From left; Morewenna Darwell, women’s ready-to-wear designer; Min Yu Park, men’s ready-to-wear designer; Alexandra Muller, ready-to-wear embroidery designer

In May, Gucci announced it would “abandon the worn-out ritual of seasonalities”, moving from the usual fashion week calendar of five shows per year to two, seasonless annual releases.

Epilogue sees the fashion house navigating complicated times with its own spin, from “a threshold of a new beginning, from which we try to imagine our tomorrow.”

From left: Geraldo da Conceiçao, celebrities designer; Stefano Scarano, women’s shoes designer; Gerrit Jacob, men’s ready-to-wear designer

Coveted

Van Cleef & Arpels’ iconic Perlée collection is spherical, joyful and elegant
Van Cleef & Arpels adds to the Perlée collection with elegant three-row rings
Bvlgari revisits one of its boldest signatures with Gold & Steel
From left: Kyle Street and Jordan MacDonald

Kyle Street and Jordan MacDonald of Culprit and Lowbrow on food, favourites and the future

Since opening Culprit in 2016, chefs and restaurateurs Jordan MacDonald and Kyle Street have solidified a reputation as one of the most innovative duos in Auckland’s culinary scene. Serious about good ingredients but never afraid to be irreverent with their dishes, MacDonald and Street have channelled their fresh and seasonal approach into five different locations.

Wyndham St eatery Culprit champions oft-overlooked ingredients and produce with a yum cha inspired kitchen-to-table trolley service; Lowbrow serves up irresistible contemporary fast food from St Kevins Arcade with Nook offering fresh and informal Japanese-inspired dishes directly opposite; and elevated but casual mid-city sister bar Little Culprit provides punters with unique cocktails and tantalising bites. Both chefs are strongly drawn to nostalgia, with a penchant for taking familiar favourites and evolving them in ingenious ways.

Having weathered the challenges of the last year with their usual innovation, the bright culinary stars share their thoughts on food, favourites and the future.

From left: Lemon meringue trifle; pig face bow-tie pasta, cured egg yolk, hoisin & pork sauce

How would you describe Culprit?
Jordan: Culprit is community. We aim to source and cook food grown by (fiercely) passionate and independent producers for people who have a passion for taste and flavour.

Kyle: Our spot, your spot. We wanted to create a restaurant vibe that was similar to how we entertained for each other and other chefs. It’s about generosity and fun; whether that’s the multitude of small dishes and flavours from our trolley, or our larger heavy-hitting share plates, or even the vintage hip hop playlists, adding the base for great conversation. It’s that unique one-off wine we pull out of the cellar just for you, or that new ingredient we just heard about and you’re the first to try.

From left: Line caught sashimi, green tomato, yuzu kosho; burnt Brussels sprouts, Lowbrow’s O.G. spice

What food have you seen enough of?
Kyle: Overly complicated burgers from non-burger restaurants. The gentrification of the burger is getting out of control, I can’t remember the last time I enjoyed a good burger from a café, or upmarket restaurant. Mind you, this is coming from a guy who co-owns a sandwich/burger spot named Lowbrow, so I guess you can understand my preferences when it comes to burgers.

What are your three favourite ingredients and why?
Kyle: Meyer lemon, used somewhat like salt in our kitchen: generously and often. Brussels sprouts, an ingredient with a bad rep that in the right hands is unbeatable. Green tomato which is an ingredient that has become synonymous with my cooking. I use it in place of apple and citrus in raw fish preparations.

Huia brut jetplanes, kaffir lime sherbert

What food makes you nostalgic?
Jordan: We have this thing at Culprit with trying to pull nostalgia into dishes, especially the desserts like peanut slab and jet planes. But savoury food that makes me nostalgic would be bone marrow because it reminds me of working in London, and lasagne as it reminds me of being a kid. It was always mum’s go-to killer dish.

What is your favourite dish on the menu?
Kyle: The menu changes often, following the season, but there are a few signatures that are always there. One such dish is our Ugly Carrot, a whole jumbo carrot braised in duck stock till meltingly tender, then grilled and finished with smoked yoghurt and dukkah. It epitomises our cooking, elevating something previously overlooked.

What’s your poison?
Jordan: Wine; currently white burgundy and well-made, clean natural wine. Our mate Dan at Wine Diamonds imports and distributes some natural bangers. Momento Mori from Dane Johns & BK from Brendon Keys — both are Kiwi winemakers in Australia and are favourites of mine.

Culprit’s dining room

What are you most proud of?
Kyle: I’m proud of the unique voice Culprit has in the industry that feels so genuine to us and our point of view. We stay true to ourselves which isn’t always easy as trends are so loud and in your face, but I’m proud of how we have carved our own path in the Auckland and New Zealand food scene.

What does the future look like for your eateries?
Jordan: Innovation and growth. We want to push the boat out with more collaborations at Culprit, and to keep the food changing. At Little Culprit we’re focusing on preserving seasonal produce and making our own products with them. Lowbrow will continue to have monthly specials, and at Nook, we’ll continue to focus on delivering delicious, Japanese-inspired flavours to keep the punters hooked and happy.

Gastronomy

A new Grey Lynn café has quietly opened on Richmond Road
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The Hotel Britomart and kingi celebrates sustainable luxury by launching Zero-Waste Dish of the Week

Add these engrossing new autobiographies to your bookshelf

From fashion to filmmaking, these inspiring and thought-provoking autobiographies will be a welcome addition to your reading list.

Barry Sonnenfeld, Call Your Mother: Memoirs of a Neurotic Filmmaker by Barry Sonnenfeld
Barry Sonnenfeld, the man behind such iconic films as The Addams family and Men In Black, pens the outrageous story of his life and successful career in laugh-out-loud fashion.

The Girl with Seven Names by Hyeonseo Lee and David John
Pulling back the curtain on one of the world’s most secretive and ruthless dictatorships, this autobiography follows one woman’s struggle to get her family out of North Korea.

The Chiffon Trenches, A Memoir by Andre Leon Talley
It might have set tongues wagging for its honesty, but at its core this book is about one man overcoming adversity to become one of the most respected and iconic voices in the global fashion industry.

Gotta Get Theroux This by Louis Theroux
Offering compelling insight into the man who has spent his career highlighting other people’s lives, this entertaining memoir delves into Louis Theroux’s off-beat documentaries and life behind the scenes in a self-deprecating and hilarious way.

More Myself: A Journey by Alicia Keys
The celebrated musician shares her battle for self-worth in this book, described as part autobiography, part narrative documentary. Incorporating both a raw and honest account from Keys, one of the realest and most down-to-earth stars in the world, and vivid recollections from those who know her, More Myself is a book about discovering ones true identity and then being proud to show it to the world.

Remain In Love: Talking Heads, Tom Tom Club, Tina by Chris Frantz
Drummer Christ Frantz founded Talking Heads in 1975, and it became one of the most iconic bands of the 70s and 80s. Frantz writes about the beginning of the band in Remain In Love, with never-before-seen photos and revealing details about the inner workings of the band’s dynamics.

Culture

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Sanderson Contemporary’s new exhibition finds the beauty in decay

A new exhibition of works by Liam Gerrard at Sanderson Contemporary gallery explores the notion of juxtaposition; the beautiful and the grotesque.

Titled Cruel Bloom II, the exhibition chronicles hydrangeas at various stages of their life cycle, showcasing Gerrard’s meticulous and realistic drawing style.

Rendering blooms both in their full and unspoiled beauty, and peppered with withered petals, touched by decay, the depictions act as a reminder of the passage of time and the temporality of existence.

Purangi Road, Purangi, 2020, charcoal and pastel on paper , 900mm x 1180mm, framed.

The artist has consistently centred these ideas of the enticing and the disturbing throughout his career, and how they present themselves in people and the world around us. Cruel Bloom II is a continuation of Gerrard’s 2019 exhibition, also depicting hydrangeas, and this iteration sees the artist’s technique honed and the floral portraits even more life-like.

Cruel Bloom II is showing until August 9 at Sanderson Contemporary. The offical opening is Saturday July 18, 11am — 1pm.

Sanderson Contemporary
Osborne Lane / 2 Kent Street
Newmarket

www.sanderson.co.nz

Culture

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Chantal Organics' salted peanut butter cups

Love peanut butter? This raw dessert recipe is a must-try

This raw peanut butter caramel cups recipe is a healthier take on a Snickers bar. A “nougat” biscuit cup is filled with the creamiest peanut butter salted caramel and topped with roasted peanuts and a drizzle of melted dark chocolate. This recipe also happens to be dairy-free, gluten-free and vegan.

Raw salted caramel peanut butter cups recipe
Makes 6 (or 12 mini)

Ingredients
Base:
1 cup cashews
1 cup Chantal Organics desiccated coconut
1/4 cup Chantal Organics rice syrup
1/4 tsp fine sea salt
2 tbsp Chantal Organics coconut oil, melted

Filling:
4 tbsp Chantal Organics salted caramel peanut butter
10 medjool dates, pitted
1/2 cup Chantal Organics coconut cream
1/2 tsp fine sea salt

Topping:
250g dark chocolate
1/2 cup Chantal Organics peanuts, roasted

Method:

1. Preheat the oven to 160ºC.

2. Place the cashews into a food processor and blend until they resemble biscuit crumbs. Add the remaining ingredients and blend until the mixture comes together.

3. Divide the mixture between 6 holes of a muffin pan (or 12 mini muffin holes) and with wet hands press in firmly to create a cup. Place the cups into the freezer to set.

4. While the cups are setting, roast the peanuts in the 160ºC heated oven for 10 minutes or until golden. Allow to cool and then roughly chop into pieces.

5. To make the filling place all the ingredients into a blender and blitz until smooth and creamy.

6. Spoon the filling into the cups and smooth the tops. Top with the chopped peanuts and press them into the caramel.

7. Melt the dark chocolate either in the microwave or in a heatproof bowl over a pan of steaming water. Drizzle the chocolate over the peanuts then return the cups to the freezer to set for 30 minutes.

8. To serve, remove the cups from the muffin pan either by popping out if using a silicone pan, or using a small knife to ease them out of a tin.

Gastronomy

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Karen Walker Atelier Euphoria suite engagement ring set

Unique engagement rings that go beyond the typical diamond solitaire

An engagement (ideally) should reflect the relationship it seeks to ratify. And so it follows that the ring in question should do the same. For some couples, therefore, it’s understandable that the traditional diamond solitaire, emerald or princess cut might not feel quite right.

Luckily, there seems to be a groundswell of unique, sculptural, colourful and altogether intriguing rings on the market that couples seeking something a little different are opting for — and they’re just as beautiful as the more classical styles.

For those of you who are starting to consider these more serious affairs of the heart, we’ve rounded up a few of our favourite, unique engagement rings to inspire you to inject a bit of creative flair into your next big step.

Who knows? Maybe a cheeky ‘share’ of this article on Facebook will be all the motivation your partner needs to make the move…

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Hexagonal diamond ring by Jessica McCormack

Hexagonal diamond ring by Jessica McCormack

Hexagonal diamond ring by Jessica McCormack

Hexagonal diamond ring by Jessica McCormack

From Simon James

The Larius sapphire and diamond ring

The Larius sapphire and diamond ring

The Larius sapphire and diamond ring

The Larius sapphire and diamond ring

From Sutcliffe Jewellery

Schlumberger Two Bees engagement ring

Schlumberger Two Bees engagement ring

Schlumberger Two Bees engagement ring

Schlumberger Two Bees engagement ring

From Tiffany & Co.

Hints of yellow asscher ring with off-white diamonds

Hints of yellow asscher ring with off-white diamonds

Hints of yellow asscher ring with off-white diamonds

Hints of yellow asscher ring with off-white diamonds

From Partridge Jewellers

Vienna Star art deco diamond ring

Vienna Star art deco diamond ring

Vienna Star art deco diamond ring

Vienna Star art deco diamond ring

From Sutcliffe Jewellery

Bee My Love ring by Chaumet

Bee My Love ring by Chaumet

Bee My Love ring by Chaumet

Bee My Love ring by Chaumet

From Hartfield Jewellers

Schlumberger rope engagement ring

Schlumberger rope engagement ring

Schlumberger rope engagement ring

Schlumberger rope engagement ring

From Tiffany & Co.

Sissi ring by Pasquale Bruni

Sissi ring by Pasquale Bruni

Sissi ring by Pasquale Bruni

Sissi ring by Pasquale Bruni

From Hartfield Jewellers

Josephine Aigrette ring by Chaumet

Josephine Aigrette ring by Chaumet

Josephine Aigrette ring by Chaumet

Josephine Aigrette ring by Chaumet

From Hartfield Jewellers

True Love Suite

True Love Suite

True Love Suite

True Love Suite

From Karen Walker

Marquise and pears fancy yellow ring

Marquise and pears fancy yellow ring

Marquise and pears fancy yellow ring

Marquise and pears fancy yellow ring

From Partridge Jewellers

Flowering flower ring

Flowering flower ring

Flowering flower ring

Flowering flower ring

From Partridge Jewellers

Giardini Segreti ring by Pasquale Bruni

Giardini Segreti ring by Pasquale Bruni

Giardini Segreti ring by Pasquale Bruni

Giardini Segreti ring by Pasquale Bruni

From Hartfield Jewellers

Cognac marquise ring

Cognac marquise ring

Cognac marquise ring

Cognac marquise ring

From Partridge Jewellers

Monroe Ring

Monroe Ring

Monroe Ring

Monroe Ring

From Meadowlark

Daisy Halo Ring by Jessica McCormack

Daisy Halo Ring by Jessica McCormack

Daisy Halo Ring by Jessica McCormack

Daisy Halo Ring by Jessica McCormack

From Simon James

Euphoria Suite

Euphoria Suite

Euphoria Suite

Euphoria Suite

from Karen Walker

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Musician Marlon Williams. Photo: Derek Henderson

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

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

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

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

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

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

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

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

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

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

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

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

What is something you are learning? 
Mū Tōrere!

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

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

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

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

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

What are the best ways for people to support the music industry
right now?

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

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Hyoumankind's Go Pillow

Having trouble sleeping? It could be your pillow

Cracking the code for a good night’s sleep could keep you awake all night but Hyoumankind pillows have all the numbers to ensure you get your best beauty sleep.

While most of us are consumed by thoughts of sleep at night, Kiwi entrepreneur Steph Wyborn spends most of her waking hours helping the perennially weary find more than 40 winks.

Nine years ago Wyborn noticed that the way we slept had a direct impact on the way we looked and felt and decided to do something about it, refining the simple solution that became Hyoumankind’s collection of multi-tasking sleep pillows.

Along the way she has crunched the numbers behind sleep science to make dreams of sleep success even sweeter:

50% of the population get less than 6 hours sleep per night, the recommended amount is between 7-8 hours for an adult.

68% The percentage of people who suffer from sleep issues at least once a week.

8 years… of product development to create Hyoumankind pillows that promote better sleep. “The pillows had to have a contoured edge to support the neck and shoulders, and be made of premium, slow release memory foam,” says Steph Wyborn.

16 prototypes… were developed for the sleep pillows, with years of experimentation to achieve the best sleep results. 

2.2 pillows… is the number the average person sleeps with. A single pillow is all you need to support your head for a perfect sleep. The purpose of a pillow is to keep your neck aligned with your spine in comfort.

4 pillows… is the number of products in Hyoumankind’s multi-functional range, which includes the 100 per cent New Zealand Made Go Pillow, Boost Pillow, Back Sleep Pillow and Therapeutic Knee Pillow. 

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Prada’s latest collection channels soothing simplicity for complicated times

While Prada’s last runway show in February was attended by the usual audience of hundreds, for her final collection as the sole creative director of her fashion house, Miuccia Prada staged a presentation in livestream format.

Swapping a singular perspective for the a varied viewpoint, Prada tapped five global creatives to showcase the spring/summer 2021 collection in a short film titled ‘The Show That Never Happened’.

American filmmaker, writer, director, actor and musician Terence Nance; London-based Polish photographer Joanna Piotrowska; American artist Martine Syms, and photographers Juergen Teller and Willy Vanderperre each created a chapter of the film capturing a facet of the new release.

This mirrors the collection itself, comprising five related yet evolving chapters.

Tailored suits and overcoats precede sportswear-inspired ensembles, followed by shirting, dresses, and skirts. Leather separates, knitwear and silk add texture, tech-centric layers presented in the form of Prada’s nylon pieces and the final looks were more undergarments than anything else.

The connecting thread for Prada spring/summer 21 is simplicity and an emphasis on clean lines, fabricated in tones of black, white, grey and blush.

Celebrating the stripping-back of adornment as a radical act, the collection goes back to its roots — as photographer Vanderperre described, “A look into the past with the future ahead.”

“Attention is drawn back to clothes – simple clothes, with a use and a value, a longevity and a place within people’s lives,” wrote the fashion house in the collection release. “As times become increasingly complex, clothes become straightforward, unostentatious, machines for living and tools for action and activity.”

When it was announced in February that Raf Simons would be joining the brand as co-creative director, the news sent ripples through the industry. Yet, no one could have predicted how much everything was going to change.

This season’s resort, couture and menswear collections in Paris and Milan have all been showcased virtually, however Paris Fashion Week has asserted that the September women’s ready-to-wear collections will show as normal — in front of an audience.

The viability of this remains to be seen, with resurgence of the virus a very real threat and the entire fashion industry shaken regardless.

The future of fashion shows aside, Mrs. Prada’s last solo collection before Simons comes on board pays homage to the DNA of her brand, reminding us all of power of simplicity.

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Boxer is a new bar concept from Ed Verner in collaboration with Hillary Eaton. Photo: Fraser Chatham

From the owner of Pasture, Boxer is the new bar concept unlike anything you’ve seen before

Anyone that’s dined at Pasture knows how singularly special and memorable it is. Since 2016, chef and owner Ed Verner’s six-seat Parnell restaurant has pushed the boundaries of a dining experience, demonstrating just how exciting local produce and ingredients can be. 

Now, Verner’s exploring his capabilities even further with a new project, Boxer, set to open on July 22. An 11-seat space at the front of Pasture, Boxer is a drinks-focused, chef-run venue — bar doesn’t seem to quite encapsulate the offering, but for ease and lack of a better word, the category is most appropriate for now.

Ed Verner. Photo: Matt Quérée

He’s opening it in collaboration with Hillary Eaton, a writer with a similarly forensic and deep-running love for all things gastronomy. Along with Nat Cheshire of Cheshire Architects, they have created a serene, charcoal-walled space that takes several cues from Japanese minimalism.

Centred by two impressive and seamless blonde wood islands by Blanc Industries, it’s a cocooning and considered environment for people to experience drinks (and, no doubt, food) they’ve never tasted before in a new way. 

“The inspiration for the bar itself stems from my love for drinks at Pasture,” explains Verner. “It slowly built up over the years, and it became as important to me as the food menu.” 

In search of a new challenge and a new vehicle for the drinks he was enjoying creating, the restaurateur took over the room at the front of his restaurant in November last year, which will also now serve as the new entrance to Pasture.

“This is really a progression for me. I’ve matured, my taste has changed, my knowledge is better, and this is the result.” 

The space features blonde wood islands by Blanc Industries. Photo: Matt Quérée

Touted as a guided experience requiring would-be visitors to reserve a place on one of the ebonised wooden seats (although the duo says they anticipate having space for walk-ins), the Boxer offering will consist of a three-drink and a five-drink set menu. The option to book a one hour time-slot and order a la carte will also be available.

There will be a curation of wine, beer and champagne, and in particular we’re excited about the cocktail selection. All made with Boxer’s own in-house base spirit, or in exclusive collaboration with local distilleries, they’re completely unique to the venue.

Verner has been using a device called a rotary evaporator for over a year to push the boundaries of drinks-making, inhabiting the role of a sort of culinary chemist. Traditionally used in laboratories to extract solvents from lab samples, at Boxer it’s used to extract the aroma of ingredients, and redistill under vacuum pressure creating flavoured distillates. 

The cocktail menu will include a variety of intriguing beverages in innovative combinations like apricot sour beer (a Garage Project exclusive) combined with matcha and clarified banana; a saffron, tomato and coriander cocktail; and smoked pineapple, lavender and elderflower kombucha. 

Verner uses a rotary evaporator device to create unique distilled beverages. Photo: Fraser Chatham

“We will also be serving non-alcoholic versions of the three and five cocktail menu,” says Eaton. “We hope to create a bar experience that’s just as exciting for those who don’t want to drink alcohol.”

The site will also include an off-licence, meaning people can stop by and take something interesting home, even if they aren’t sitting down for a drink.

Verner’s particular take on ‘bar food’ will be available to complement the beverages. Patrons shouldn’t expect a full meal, as drinks are the focus, however the food is anything but an afterthought with a particular emphasis on fresh seafood from the on-site tank.

A chef will prepare snacks for those perched at the blonde wood islands right in front of them; the likes of fresh and aged sashimi, wagyu tartare brushed in aged wagyu fat and house made tofu skin with hazelnut oil will be satisfying morsels to enjoy alongside the drinks. An eel yakitori dish takes several days of preparation before it ends up as the perfect bite; more proof that effort to consume doesn’t negate effort to make. 

Cocktails will be made with Boxer’s own in-house base spirit. Photos: Fraser Chatham

While Pasture confines itself to only local ingredients and produce, Boxer will expand its horizons to include high-end imported ingredients like caviar, and premium champagne for the drinks list. 

Every detail in the bar has been thoughtfully crafted; from the hand-carved chopsticks to the seamless joinery throughout the wood and temperature-controlled fridges for optimum serving temperature.

Verner and Eaton are both clear that they want the space and experience to be fun, too, with an emphasis on music and the in-house record selection, modelled on a Japanese ‘listening’ bar.

“It’s a place where you can enjoy loud fun music, but also something that’s had four weeks of thought and fermentation put into a drink,” says Eaton.

As someone who’s travelled the world and seen more than most in the way of culinary offerings through her job as a food, drinks and lifestyle writer, Eaton is confident that people visiting Boxer will find things that are nowhere else, and this is what makes it special. 

“I think people want to go out and have a nice time, have something different and feel like even something as simple as a drink with your friend is celebratory,” she says, “because it is celebratory now — now we all know what it’s like without it!”

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Want fuller brows? Brow lamination is the trending beauty treatment you need to try

In recent years, fluffy eyebrows have been a huge focus in beauty and now the latest innovation is brow lamination.

Touted as the ‘new microblading’, brow lamination is less invasive and promises to give the illusion of fuller and permanently well-groomed brows. So, what is it?

Reportedly originating in Russia, brow lamination is essentially a perm for your eyebrows and is designed to reshape brows into a desired shape, holding them there for between six and eight weeks.

Annie Bargiacchi, who works from her Mt Eden home under the moniker Annie’s Beauty Room, says the treatment is perfect for those with unruly or thinning brows who are looking to add volume and a more defined arch — “or just wanting a fuller, fluffier brow.”

The lamination procedure is non-invasive and involves a process similar to a lash lift. First, a solution is brushed through the eyebrow hairs and left on for twenty minutes to make them softer and more malleable. They are then brushed into the desired shape and place, and a setting or ‘laminating’ lotion is applied to keep the strands in position.

If you have thin or sparse brows, lamination helps arrange the hairs in such a way that fills in the gaps, hence the thickening effect. For those naturally blessed with a full shape, lamination is a great way to keep them tidy and groomed. “The treatment has been super popular among those of us who want the ‘I woke up like this’ look,” says Bargiacchi. “It’s one less thing to worry about in the morning and it means you no longer have to brush your brows into place every day.”

The after care is simple too; Bargiacchi simply recommends not getting your brows wet for 24-hours following the treatment, including saunas, spas and intense exercise. “Using a good quality brow serum always helps too,” she says.

So, if you’re looking to show your face-framers some love with a non-invasive and natural procedure, we recommend giving brow lamination a try.

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Ina Bajaj. Photo: Clara-Jane Follas

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

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

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

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

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

Spring Spa Ponsonby

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

From left: World stamp sweatshirt from Louis Vuitton; C&M Sadie hoodie from Superette; Hooded dress with GG apple print from Gucci
From left: We11done oversized hoodie from Net-a-Porter; Autumn cashmere sequin hoodie from Muse Boutique; Printed logo sweatshirt from Gucci
From left: Classic hoodie from Checks Downtown; M Red Box pullover hoodie from Superette; Workshop Denim pullover hoodie from Workshop; Printed hoodie from Prada;

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L'Americano's raw market fish crudo

You can’t go wrong with these six dishes from some of the best eateries in town

Let’s face it, after months in lockdown pretending we had a grasp on the intricacies of culinary mastery, our collective sigh of relief that we could leave the cooking to the experts was heard as soon as we could dine out again.

We will always find joy and satisfaction in ordering the dishes that never let us down, from tried-and-true favourites to more recent delicious additions.

Crudo from L’Americano
Raw market fish combines with finger lime caviar, pickled cucumber and fresh chilli for a beautiful fresh crudo, harmoniously finished with aged balsamic vinegar and extra virgin olive oil.

West Coast Whitebait Fritter with Lemon Butter from Soul Bar & Bistro
We’ll never tire of Soul’s famous, delicate whitebait cooked to just-done perfection. But what really makes this dish sing is the deceptively simple lemon butter sauce.

Ravioli from Cotto
From the pasta experts, a new highlight on Cotto’s winter menu, is delectable ravioli. The parcels are stuffed with smoked ricotta and puréed beetroot, finished with brown sage butter, poppy seeds, balsamic and parmesan.

Woodfired Octopus from Lilian
This special dish lets whole octopus tentacles shine. Braised then finished over the wood fired grill, they’re served on a celeriac purée with olive and preserved lemon gremolata, finished with a small herb salad, basil oil and grated bottarga (salted fish roe).

Chicken Liver Parfait Waffle from Little Culprit
The best bar snack in town comes from intimate inner-city bar Little Culprit. Its ingenious savoury waffle pairs creamy chicken liver parfait with tart cherry relish and dried blackberry — the perfect accompaniment to its excellent cocktails. 

Charcuterie from Cazador
It’s common knowledge that Cazador’s deli charcuterie selection is unparalleled. The current offering includes boar and pistachio salami, heritage pork pancetta with pimenton, game terrine, duck parfait with red onion marmalade, all served with house made pickles, preserves, bread and crackers.

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Quinoa falafels with citrus and turmeric sauerkraut, quinoa tabouli, preserved lemon tzaziki, humous and pita bread from Akitō cafe

Akitō is the new plant-focused eatery enticing us to Waiheke Island

They say good things take time, and this philosophy is exemplified at new Waiheke Island daytime eatery Akitō. A verb that means to do things slowly in te reo Māori, when applied in this context Akitō fits with owners Shantala Tengblad and Simon McNeish’s approach to cooking and their food practices.

“When something is prepared with time, it’s prepared with love and attention,” they say, and this manifests at Akitō partially through utilising techniques like pickling, preserving and fermentation.

Spiced cauliflower with smashed avocado on sourdough

While the menu isn’t strictly vegan, Tengblad and McNeish have categorised their Oneroa-based cafe as ‘plant-focused’, meaning fresh produce and vegetables are championed with an emphasis on free range animal products when they’re used. This is in dishes such as the Akitō omelette with mushrooms, kale, kasundi & mozzarella, or the Harissa beans with haloumi, pickled onions, folded eggs and toasted sourdough.

Elsewhere on the menu, diners will find unique and inventive twists on typical brunch and lunch fare — we’re particularly drawn to the turmeric spiced cauliflower pared with smashed avocado, dukkah, sauerkraut, sumac and lime on sourdough; and a jackfruit dahl with roast vegetables, coconut black rice, coriander & buckwheat dosa.

Jackfruit dahl with roast vegetables on a buckwheat dosa

Waffles also make an appearance, in the form of a gluten-free gingerbread variety with spiced apple, maple ginger syrup and coconut yoghurt, and Flight Coffee is on hand to provide a caffeine hit, while a selection of appealing vegan smoothies are made in-house.

Gluten-free gingerbread waffles

Above and beyond the food itself, Tengblad and McNeish are aiming to take a re-generative direction with Akitō, prioritising circular practices with minimal food-waste and eschewing the use of plastic wherever possible.

With this holistic viewpoint, a distinctive menu and prime location, Akitō is an enticing new addition to Waiheke Island’s varied dining offering.

Opening hours:
Monday — Sunday: 8:00am to 3:00pm

Akitō
153 Ocean View Road, Oneroa,
Waiheke Island 1081

www.akito.co.nz

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Technology and fashion collide with these stylish designer AirPods cases

Enough to convert even the most ardent supporter of headphones to the AirPod phenomenon, these petite, designer cases from the likes of Dior and Prada are the tiny tech-ccessories you need.

Clockwise from bottom left: Saffiano leather AirPods case from Prada; Black smooth calfskin case from Dior; 3.1 Phillip Lim AirPod Pro holder from Farfetch; Off-White grained calfskin case from Dior; Fendi snake AirPods case from Net-a-Porter; Bottega Veneta Intrecciato leather AirPods case from Net-a-Porter.

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Artist Jade Townsend photographed by Ollie Trenchard

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

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

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

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

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

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

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

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

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

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

Photo: Ollie Trenchard for Visceral World

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

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

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

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

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

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

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

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

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

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