A dishwasher is an essential item in any efficient kitchen, saving time, energy and water. The most popular dishwasher in New Zealand is the DishDrawerTM Dishwasher from the design team at homegrown heroesFisher & Paykel. The machine has been a saviour for 25 years but to get the most out of it you need to stop making these widespread mistakes.
Mistake One: Rinsing Your Plates First When confronted with the remnants of last night’s leftovers on your crockery, it’s tempting to give them a quick rinse in the sink before letting the dishwasher do its job. Before you know it you’ve practically cleaned the plate and most likely wasted a few litres of precious water along the way.
You need to stop rinsing your dishes in the sink now. Scrape away any large items into the appropriate rubbish bin and let your machine do the rest. Modern machines are able to determine the required cleaning cycle while many detergents actually require dirt for the required enzymes to attach and do their job.
The Fisher & Paykel DishDrawerTM uses SmartDriveTM motor technology, similar to that used in washing machines, to make sure that your Riedel stemware sparkles and is fine-tuned to a low decibel rating, allowing you to get to sleep while it cleans up after your big night. It also saves more water than washing in the sink. Each DishDrawerTM uses only 7 litres of water per cycle, while sink handwashing uses an average of 15 litres.
Above – Tall, single DishDrawerTM integrated. Photography: Sarah Elliott & Designer: Athena Calderone of eyeswoon.
Mistake Two: Letting Your Cutlery Spoon In the eagerness to be organised many of us place spoons with spoons, forks with forks and knives with knives but if you let cutlery cluster you may end up with cutlery that hasn’t cleaned properly. It’s important to make sure that pieces are evenly spaced in the cutlery basket so that the spray will reach dirty areas.
Mistake Three: Ignoring The Spray Arms The Spray Arms inside your dishwasher are the machine’s most important feature, saving you from a lifetime spent hunched over the sink with a tea towel on your shoulder. Ignore this mechanism at your own peril and make sure that the arms have clear access to dirty dishes. This means stacking larger items where it won’t obstruct the spray arm or the flow of water.
Mistake Four: Unloading the Top Tray First We all know that we should carefully place mugs and cups in the top tray. Sometimes during a wash cycle these will overturn and can gather dirty water, which when unloading can splash on the plates and pots below.
You can avoid this problem altogether with a DishDrawerTM. One drawer can take care of all the pots you used attempting to make lasagne, while the other drawer delicately cleans the red wine glasses that made it seem like the best Italian dish this side of Puglia. Independent operating systems mean that you can perform these different wash functions at the same time.
While many of us cannot currently be by the seaside, whipping up our own mussel fritters is one way to channel that oceanfront feeling. Enter Grangers’ Mussel Fritters recipe, quenelled and served as an entrée with fresh lemon wedges, a dollop of crème fraîche and lashings of tomato chilli jam. We can hear the lapping shores already.
Grangers’ Mussel Fritters Recipe Makes approximately 20 fritters
Ingredients: 500g mussel meat 1 red onion Pinch of chopped parsley 1 clove of garlic 100mls milk 1 egg 125g flour ½ teaspoon baking powder 1 teaspoon sea salt Pinch chilli flakes Knob of butter for frying
To serve: Fresh lemon wedges Crème fraîche Tomato chilli jam
Method: 1. Preheat oven to 180°C. 2. Mince or finely chop mussel meat. 3. Finely dice red onion, parsley and garlic. 4. Whisk milk and egg then combine all other ingredients together. 5. In a medium-hot skillet with olive oil and a knob of butter, using two serving spoons quenelle the mixture in batches of 5-6. 6. After approximately one minute flip, and once sealed transfer to a baking dish. Repeat this process until all mixture is used. 7. Bake in oven for 5 minutes. 8. Serve with fresh lemon wedges, crème fraîche and tomato chilli jam.
Since taking over sought-after store Muse Boutique in 2014, Olivia Vincent Healy has catered to Auckland’s most fashionable with her expertly curated selection of international designers like Diane Von Furstenberg, Tibi, Christopher Esber, and more. Launching her in-house cashmere label Muse Cashmere in 2016 proved another success, and in the ever-fickle retail landscape, Vincent Healy has remained a cut above by making sure she knows her customer through-and-through. As she awaits the arrival of her newest family member, she takes a moment to share her inspirations.
My personal style can be defined by: It’s always changing with the season and with my mood. In winter, I definitely take a more tailored and classic approach. I love a trench coat, lots of cashmere.
My top picks for the season ahead are: Celine eyewear, always so good. We have a great selection in our Ponsonby boutique. These Derek Lam pants, the Muse team are living in them. Mineraleir’s Low Hanging Fruit earrings. Muse Cashmere’s Harrison Hoodie. These jeans from L’Agence, they’re the perfect straight leg pair. They’re so comfortable, it feels like you’re wearing trackpants.
From Left: Derek Lam Elian Utility Pant, Celine Eyewear CL40193I sunglasses, and NAGNATA Lucid Sweater in Dune.
A classic piece I never tire of is: My Celine Baby Audrey glasses. They suit every look! Activewear, weddings, long lunches… they look amazing with everything. I have a few pairs just in case Celine ever decides to discontinue them!
The new piece I’m currently most inspired by is: Our Nagnata collection (pictured above). As well as looking and feeling incredible on, the composition is so natural and breathable. Each piece is composed of merino and cotton, with the tiniest bit of spandex. Unlike other activewear brands, the spandex used by Nagnata is wrapped in the natural fibres, so when you sweat your body doesn’t absorb the plastic. Thoughtful, flattering and so fun to wear.
My style icon is: Stella, she works in the Muse Ponsonby boutique, my customers will all agree! That woman has serious style. The way she puts an outfit together is exceptional. I’m always inspired by her.
This summer, I predict that everyone is going to be wearing: Bold prints, matching pant and shirt combos, floaty cotton dresses, and another summer of the chunky slide. I’m so excited for our resort collections, we are welcoming so many incredible new brands to the mix. Bring on summer.
ST. AGNI Vas Knit Dress.
My best pregnancy purchase was: Nagnata leggings, this Saint Agni knit dress, and my Chanel Dad Sandals — great for swollen feet!
My tips for dressing true to your style while pregnant are: Keep it comfortable and show off that bump!
Motherhood has: Totally changed my style. For starters, thanks to my toddler and her sticky little hands, white jeans are illegal now! After giving birth to my first, activewear leggings and oversized shirts were my daily uniform. For Muse, I wanted to find an activewear brand that really resonated with me, the team, and our customers. I looked for so long — then we found Nagnata, just in time for baby number two! I have lived in it during this second pregnancy and will continue to post-baby. Although, in saying that, I do love my glamorous days in the office or on the shop floor… it’s nice to dress up!
An object I would never part with is: My wedding ring. It’s so special to me.
My favourite room in my house is:My wardrobe! It’s like my own Muse archive. I still wear all of it, I love when I see a client wearing something they bought from Muse 10 years ago. We buy classic pieces that have longevity and if you look after them, will last a lifetime.
The next place I’d like to go to: They’re not new places for me, but I’d have to say Paris and New York. I’m pining for fashion week and missing seeing our beautiful collections in the flesh. As soon as I can go back, I’m there.
My favourite app is: Instagram. I love seeing what my team is wearing on our account, @museboutique. Rebe, our social media manager, does such a good job.
Artist Rob Tucker.
The one artist whose work I would collect is (if the price is not an issue): I love supporting New Zealand artists. Rob Tucker is next on my list, I actually went to school with him and have watched his art beautifully evolve, I’m kicking myself for not buying one of his pieces ten years ago.
The people I rely on for my wellbeing are: My sisters and I are all so close. My older sister, Amy, has a daughter three weeks younger than mine, so we are constantly talking to each other about parenting. My younger sister, Milly, works with me at Muse. Milly has been amazing at helping me transition from being full time on the shop floor to being a working mum. I really trust her.
My favourite website is: Ahhh — can I say my own? I’m just so proud of it! I love seeing our new arrivals added daily, looking through all the brands we stock, curating edits, connecting with our customers…
When I was younger, I wanted to be: A newsreader.
I can’t miss an episode of: The White Lotus, goodness it’s funny!
On my wish list is: This coffee machine. We are currently locked down with my parents, as we ripped our entire kitchen out a few days before Level 4 was announced. My parents have this machine, and we’re loving the ritual of making a proper coffee every morning.
From left: Pici Spagettini vongole, Meredith Valley goat cheese.
The last thing I bought and loved was: An integrated fridge! The kitchen looks so crisp with the fridge neatly hidden behind a cupboard. I’ve been working with Kristen from Spatial Studio — she’s incredible.
The last meal out I had that truly impressed me was: The vongole pasta at Pici. I dream of it. Often. Bring on level 3 takeaways!
The beauty/grooming product I can’t live without is: My Dyson hairdryer, it dries my hair so quickly! Emma Lewisham’s Skin Reset Serum is amazing too.
A great piece of advice I’ve received is: Positive energy attracts more positive energy.
If I wasn’t doing what I am, I would be: Honestly, I can’t imagine myself doing anything other than Muse. Maybe a full-time mother, living just outside of Auckland, I’d spend my days in the garden, growing lots of goodness.
Restaurateur Oliver Simon is a friendly fixture of Auckland’s hospitality scene. Having establishing Simon & Lee in 2017 with business partner David Lee (which they sold in 2019), he now spends his day-to-day co-running the duo’s renowned modern Korean eatery Gochu, and popular hot dog spot Good Dog Bad Dog. Both businesses are known for their dynamic and delicious offerings that have legions of diners returning to Commercial Bay time after time. With Good Dog Bad Dog having recently set up shop in Ormiston Town Centre, it’s clear Simon is far from resting on his laurels.
Here, he shares some of his key inspirations, favourite items and cultural recommendations.
What I do for a job described in one sentence: Restaurateur. I co-own Gochu and Good Dog Bad Dog (and Green Door Pizza, opening soon) so my time is split between the various sites doing what needs doing.
My personal style can be defined by: Black or white tee, denim, sneakers.
The last thing I bought and loved was: An original 1960s Parker teak dining table to go with a set of chairs I’ve had in storage for the last 5 years.
An unforgettable place I visited was: Patagonia in Argentina. We hiked to the mountain lake where the Patagonia clothing label takes its logo and then ate empanadas and drank fernet and coke at the base.
The next place I’d like to go to: I would love to go back to Argentina. But realistically, the next place will be Melbourne.
My guilty pleasure is: Processed cheese (preferably Chesdale Smoked Cheese).
My secret talent is: Pizza.
My favourite cultural icon is: I’m a big fan of David Chang. He’s created an empire out of nothing and influenced food, drink and hospitality across the world.
The best book I’ve read in the last year is: Funnily enough, David Chang’s Eat a Peach. Also Atomic Habits by James Clear. I prepare my coffee set up the night before now.
I can’t miss an episode of:Peaky Blinders. I’ll binge watch the whole next season when it finally drops.
Clockwise from left: Eat a Peach by David Chang; nostalgia, ULTRA by Frank Ocean; The Ordinary Natural Moisturizing Factors + HA; Cheeseburger hoagie from Good Dog Bad Dog; Chesdale smoked cheddar cheese.
My morning routine is: Wake up, put music on, brew a jug of coffee, either go for a run or go to the gym, then walk into town to start my work day.
In my fridge you’ll always find: Pickles of some description. Wine. Processed cheese (it’s delicious).
I recently discovered: Banana panikeke and taro sticky rice rolls at Avondale markets. The best Sunday morning snacks anyone could do.
The last meal out I had that truly impressed me was: Black Estate in North Canterbury. Working through their cellar wines, eating delicious food and overlooking the vines. Magic!
The best gift I ever received was: A gold watch my partner got me. It’s my only piece of bling.
The beauty/ grooming product I can’t live without is: The Ordinary moisturiser.
The last music I downloaded was: Minnie Riperton’s whole back catalogue. And Frank Ocean’s nostalgia, ULTRA.
If I wasn’t doing what I am, I would be: Sipping Bordeaux out in Bordeaux.
I have a collection of: Magnum wine bottles and Jeroboam wine bottles — shout out to Dan from Alta/Everyday Wine.
My favourite way to unwind is: Make cheeseburgers and drink wine at home with Amy.
One of the best pieces of advice I’ve ever received is: A couple of my favourites are: “Everyone makes mistakes, it’s what you do afterwards that counts,” and “You can do anything you want. You’ve just got to work out how to make it happen.”
Using kombucha to compose your favourite cocktail will result in a drink that is bubbly, refreshing and better for you than its conventional high-sugar counterparts (or so we like to think). This citrus kombucha margarita combines lime, chilli and tequila with kombucha to become something perfectly suited to sipping at home — and the fact that you can buy kombucha from the supermarket makes it even more accessible during lockdown times.
Citrus Kombucha Margarita Recipe Serves 2
Ingredients: 2 tsp chilli powder 2 tsp salt ⅓ cup of 100 percent agave tequila ¼ cup of Cointreau 1 orange, juiced 2 limes, juiced (retain skin to run along the rim) ¾ cup of original flavour kombucha Mint leaves to garnish
Method: 1. Mix chilli powder and salt on a small plate and rub a lime wedge along the rims of two glasses before dipping them in the salt-chilli mix. 2. Except for the kombucha and mint, put all the ingredients in a cocktail shaker and shake with ice. 3. Place large cubes of ice in each glass before pouring the mixture over, filling about 3/4 of the glasses. 4. Top up with kombucha, garnish with mint and serve.
Having worked his way up from the restaurant floor to maitre d’ and now general manager, Brandon Lela’ulu is affectionately referred to as part of the furniture at Ponsonby mainstay Prego. With 20 years’ experience dealing with the pressing demands of the restaurant’s loyal customers with the utmost patience and a professional attitude, Lela’ulu embodies hospitality. We asked him to reveal some of the secrets behind that smile.
My personal style can be defined by: Colourful shirts and smiles.
The last thing I bought and loved was: My new car.
Next place I’d like to travel to is: Japan.
Japan.
An unforgettable place I visited was: Swimming under a waterfall with baby elephants in a remote village in Chiang Mai, Thailand.
An object I would never part with is: The music I made with my father.
On my wish list is: Seventies jazz vinyl from Japan.
The last thing I added to my wardrobe was: New shirts. They seem to be shrinking at a rapid rate.
The design (building, person, item) that inspires me is: Jeff Koons’ Flower Puppy.
Puppy, Jeff Koons.
My favourite app is: Spotify for music, Reversee for images.
I had to limit my shopping to one neighbourhood in one city it would be: Ponsonby, of course.
Elevating our in-home dining experience with a taste of the food we all know and love, Savor Goods are kicking off their popular contactless delivery service this Friday, 10th of September.
On offer are Amano Bakery‘s wildly popular pastries and breads — including freshly baked croissants, pain au chocolat, sweet treats such as glazed doughnuts, and a variety of Amano’s famous sourdough loaves.
Adding to the round-up are DIY lobster roll kits. Enjoy sensational classic rolls or hot buttered rolls, delivered with Canadian wild-caught lobster meat. To really take it to the next level, the lobster roll party pack comes with a bottle of Veuve Clicquot.
Completing the Level 4 service, Savor is capitalising on its contacts with the country’s top growers and suppliers to assemble fresh gourmet produce boxes, filled with restaurant-quality ingredients for you to cook at home.
Ordering directly from restaurants that are offering safe contactless service, is just another way you can show your support of the hospitality industry, helping to ensure their long-term survival.
To celebrate the launch of Savor Goods contactless delivery service, Denizen has the opportunity for one lucky reader to enjoy a weekend of stay-at-home indulgence.Go in the draw to win a lobster party pack, along with a selection of delectable Amano baked goods, which includes a mixed box of pastries (croissants and pain au chocolat), half a dozen doughnuts and a sourdough loaf.It’s destined to keep any bubble very happy this weekend.
Entries must be received no later than 3pm on Friday 10th September. The winner will be drawn at 4pm, with contactless delivery made on the evening of Friday 10th September.
Entrants must be over the age of 21 to enter, and must live within Auckland suburban areas for swift delivery.
Update: This competition has now closed and the winner has been notified.
You don’t have to consider yourself a fashion lover to ascribe meaning to clothing and accessories worn during special times in your life. What we wear for memorable occasions — whether pre-planned or not — becomes imbued with sentiment, and evolves into so much more than just an interchangeable outfit. A touchstone, a symbol of a particular time can then become a lucky talisman, worn to evoke that same feeling of happiness, confidence or even love.
It is buoyed by this philosophy that Gucci’s Beloved Lines celebrate the House’s most iconic bags — Gucci Horsebit 1955, Dionysus, GG Marmont and The Jackie 1961. Gucci Beloved speaks to a favourite accessory that is an unwavering source of pride and admiration for its owner, perhaps having accompanied them on a first date with someone who became a life partner, been carried to the party of the year or worn to an important interview.
Each bag is a star in its own right, however, this doesn’t stop them from being the perfect, versatile partner for every day — elevating even the most simple ensemble to greater heights.
In celebration of the Beloved lines, Australian creative Yan Yan Chan has directed a video which places each bag as the protagonist of each frame. To enrich her interpretation, Yan extracts outtakes of the video to write hand written love letters.
“My first crush… their name started with the letter ‘H'”, she writes, “H… for Horsebit”.
The Gucci Horsebit 1955, distinguished by a double ring and bar, encapsulates the House’s rich equestrian heritage, with Creative Director Alessandro Michele harnessing his quintessential ability to connect archival elements with contemporary details to create a timeless accessory.
Gucci Dionysus small shoulder bag in red and pink leather.
“When I’m feeling blue, Dionysus & I dance to Bowie’s Modern Love. We know every single lyric.”
The Dionysus lies at the heart of the Gucci Beloved Lines; featuring two tiger heads shaped in the form of a spur, it debuted at the women’s Autumn/Winter 2015 fashion show (Michele’s first presentation for the House) and embodies the Creative Director’s vision of products that are uniquely expressive of their time.
Chan writes: “The sweetest thing happened today, GG Marmont and I took the coastal walk home. We watched the sun go down and saw a pod of dolphins.”
Defined by its double G (inspired by the 70s-era initials of the House), the GG Marmont had its hardware updated to a three-dimensional iteration by Michele. With its softly structured shape, it is instantly recognisable yet versatile.
“Jackie 1961 and I skip the train every morning to walk across the Manhattan bridge.”
The iconic Jackie 1961, known for its curved half-moon shape and signature piston closure, has remained in the spotlight for multiple eras and with good reason. Timeless and elegant, contemporary yet with a vintage spirit, it is an eternal classic.
With its sensual and simple curved steel frame and woven cane seat and back, the Cesca chair is immediately recognisable and a staple of modern design. Thanks to its Bauhaus roots, the chair is admired by interior decorators and designers of many generations but its popularity and countless reproductions can often overshadow its significance.
Marcel Breuer
1928: The chair was first manufactured by Michael Thonet using a design by Marcel Breuer. The legendary designer had been inspired by the steel frame of his Adler bicycle, which heavily influenced the chair’s tubular frame. Breuer had explored the strength and lightness of tubular metal with the Wassily chair in 1926.
One of the early chairs now sits in the collection of New York’s Museum of Modern Art.
“It’s among the 10 most important chairs of the 20th century,” said Cara McCarty, former associate curator, department of architecture and design at the Museum of Modern Art.
Armadale residence by Simone Haag
1950s: Italian furniture manufacturer Dino Gavina took over production of the chair with Breuer’s permission, naming the Cesca after the designer’s daughter, Francesca.
1968: The Knoll Group acquired the Gavina Factory and took over production of the classic chair. The Knoll Group continues to manufacture the authentic chairs, which are sold through Studio Italia in New Zealand.
Today: As well as appearing in many designer homes, the Cesca chairs continue to nab starring roles in films. The chairs were prominent in Spanish director Pedro Almodovar’s Julietta and 2019’s award-winning television series Fosse/Verdon.
Why its appeal endures: “There had never been a chair like it. It was structurally daring and embodied many key aspirations of modernist design that were equally applicable to architecture and furniture,” said Christopher Wilk, curator at London’s Victoria & Albert Museum. “It was made of an industrial material symbolic of the machine age and was visually transparent because materials were reduced to a minimum, giving it an abstract quality.”
We suspect that there are many of us out there who love the idea of growing herbs and vegetables at home but who can barely keep a potted plant alive (we can certainly relate). After all, not everyone naturally has a green thumb, and it can be hard to know what you need and where to start.
Green Shoots was started by Katie Jacobs, who after a long career in the global luxury sector has pivoted to something a little more grounded. Fortunately, she is here to do the leg work for us, making it easier than ever to cultivate a simple herb and vegetable garden at home.
In a bid to simplify the process for busy (or clueless) people, Green Shoots allows its customers to skip straight to the fun part, offering a range of at-home seedling kits, each touted as “almost a complete garden in a box“.
From the Fragrant Herbs and Salad kit to the Leafy Green Lovers kit to the Vegetable Medley kit, Green Shoots offers a clear, concise guide on how to plant, care for and harvest your herbs and veggies, with a selection of spray-free, non-GM seedlings in easy-to-plant, bio-friendly pots, three months worth of slow-release fertilizer and a number of bamboo plant markers.
There is also a dedicated online store stocked with all the gardening tools you’ll need, including gloves, shovels, secateurs and a range of skin products to keep callused hands at bay.
Now we’re at the beginning of spring, it’s the perfect time to be planting for summer growing — especially as, in Auckland, we’re mostly confined to the boundaries of our own homes with more time than usual to do so. The Herbs & Salad Greens seedling kit and Herb Planters are now available for contactless delivery during level 4, and new Summer Vegetable seedling kits are available now for pre-order for mid-October delivery. Jacobs is also adding a ‘Pick & Mix’ seedling kit so it’s possible to pick and choose your ideal selection of herbs and vegetables.
It’s more important than ever to get outside for fresh air (who wouldn’t want to with the sun we’ve been having?) and what could be better than having your own supply of fresh herbs and greens on hand during these uncertain times?
We’re delighted to have a Green Shoots prize pack to give away to one lucky Auckland-based Denizen, containing one Herbs & Salad Greens seedling kit and one pair of Sophie Conran for Burgon & Ball gardening gloves.
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