Kicking off this weekend, Faradays’ inaugural Spring Sale is one you don’t want to miss

Since opening almost a year ago, Faradays has become a haven for Auckland’s most discerning fashion and homeware collectors. Its curation of high-end brands is one of the most impressive in the country, and its chic interiors offer the kind of experience you might expect to find overseas.

More importantly, however, Faradays is a store that acknowledges our collective appetite for high-quality, fashion-forward, luxury, with the clever minds behind it refusing to underestimate the taste of the New Zealand consumer and buying collections that feel fresh, elevated and international. Naturally, it has become one of our favourite retail destinations in Auckland.

Now, Faradays is about to kick off its inaugural Spring Sale, offering an unmissable opportunity to pick up a special piece for anywhere between 40% and 70% off. On from tomorrow (Saturday the 17th of September) and running for one week only, the Faradays Spring Sale will see a huge number of pieces from brands like Loewe, Givenchy, Christian Louboutin, Bordelle, La Perla and more available at enticing prices, and will span ready-to-wear, accessories and selected homewares.

Only running for a limited time and given how rare it is for a store of this calibre to offer discounts, the Faradays Spring Sale is set to be wildly popular. So, we suggest popping over to Parnell promptly this weekend, lest you miss out on the best in-store exclusive deals.

8 Faraday Street,
Parnell,
Auckland, 1052

www.faradays.store

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From left: Two Good Guys Meat Trio. Greek Lamb Shoulder, hummus, salsa, feta, almond, sticky tamarind glaze, pide.

Serving fresh Mediterranean fare, meet the new eatery enticing us out West

Taking inspiration from the best of the Mediterranean, West Auckland’s delicious new dining destination clearly indicates the calibre we can expect in suburban dining across the city. Two Good Guys is the latest eatery that we anticipate will soon be the talk of the town. (Although if local reviews are to be trusted, it looks as though it already is.)

Co-owners Lovepreet Lubana and Vasu Pulka met when working together at Titirangi’s Deco Eatery, before going on to Point Chev’s Nomad and The Beekeeper’s Wife in Riverhead. Now, at Glen Eden’s Two Good Guys, inspiration is found in the kind of food that would feel right at home in Ottolenghi’s kitchen, offering fresh, South East Mediterranean-style dishes with mouthwatering flavours. And given that it is open from the morning until late into the night, Two Good Guys offers a wide variety of dishes across both its day and night menus — promising to cater to every persuasion.

Right: Sesame Coated Calamari, green leaves, sambal mayo.

For brunch, we’re inclined to reach for something like the Two Good Guys wrap, where the Mediterranean influence results in a tasty morsel that will get any day off to a good start. Yet Singh confesses that the most popular dishes have been the unbelievably fluffy vanilla pancakes or the aptly-named ‘Hangover Breakfast’. And we have it on good authority that, come dinnertime, the 24-hour braised beef cheek is a clear winner, served with a butternut purée, horseradish parfait, onion jam, dates and a bordelaise sauce.

“Our food combines the best flavours of the Mediterranean with high-quality New Zealand produce,” Singh explains to me. “We offer a wide range of vegetarian, gluten-free and dairy-free dishes, and our meat is Halal, to ensure that we can cater to everyone.”

Mediterranean inspiration isn’t just left to the food, either. Even the space at Two Good Guys offers a summery sojourn. We recommend booking a table in the plant-filled brick courtyard, reminiscent of the kind of al fresco Italian dining we’ve been scrolling past enviously on our Instagram feeds of late.

Right: Smashed Avocado.

When Singh first moved to New Zealand, Glen Eden was the first suburb he called home, although he quickly noticed that there were no places to go out for breakfast and dinner that were fully licensed. So, in conceptualising Two Good Guys, the co-owner was drawn back Glen Eden, and naturally, everything fell into place.

And while it might not be an obvious location choice for an eatery of this kind, for the Two Good Guys team, it couldn’t be a more perfect address. Most of the staff are locals and inherently passionate about catering to the growing hospitality needs of the community. But these delights shouldn’t only be shared among neighbours — if you’re looking to escape your regular haunts and try something new, it is the perfect pitstop on your way to the western beaches this sunny weekend.

Two Good Guys

373 West Coast Road,
Glen Eden, West Auckland

2goodguys.co.nz

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Available in NZ for the first time, Soho Home will infuse any interior with tactile luxury

The global, members-only phenomenon that is Soho House comprises a number of exceptional, design-led properties in major cities around the world. It is a brand renowned for the unique environments it creates, offering rest and comfort, as well as meeting, working and entertaining spaces for its community of creatives. And although we might not have our own Soho House here, tapping into the vibe has never been easier with the recent arrival of Soho Home in New Zealand.

Available to order exclusively from local interior-design authority Design Central, Soho Home aptly mirrors the look and feel of Soho Houses worldwide, allowing you to infuse your spaces with sophisticated savoir-faire. Design Central’s masterful experts are well versed in the heritage brand, able to guide you through the luxurious array of furniture, lighting, textiles and dining accessories that Soho Home has to offer.

Certainly a sophisticated, noteworthy offering to consider, whether you’re looking to refresh your existing decor or source a one-off piece to elevate the ambience of any room, we highly recommend you experience the intangible magic of Soho Home for yourself.

Design Central

29 Bath Street,
Parnell, Auckland

www.designcentralnz.co.nz

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Wondering what to eat this weekend? Here are 6 delicious dishes you need to try

Come Friday afternoon, the conversation inevitably turns to weekend plans. In the Denizen office, this means discussing which restaurants we plan on visiting, and which dishes we intend to order. With social media providing all manner of temptation throughout the week, a curated shortlist is vital for weekend dining success. So without further ado, here are the delicious dishes from around Auckland that you need to try over the weekend ahead.

1. Wild Red Deer Sirloin from Ahi
While the days of wintry dishes are almost numbered, we plan on returning to Ahi for a final taste of a seasonal favourite. The Wild Red Deer Sirloin is simply unparalleled, with tender, juicy meat that is premium quality and cooked to perfection. Served with equally-tender coal-baked beetroot, creamed horseradish, activated walnuts and a cheese savoury, it is a dish we would happily order all year round.

2. Duck & Waffles from Jervois Steak House
We have it on good authority that this dish is set to be our new favourite — and while we haven’t had a chance to try it yet, it’s one we’ve been hanging out for. Here, the kitchen has paired duck liver parfait with croissant waffles, roasted grapes and vin coyto, giving us the elevated take on the ‘croffle’ we’ve long been craving.

3. Hot Fish Sando from Alpha
Despite its small, intimate nature, there is no shortage of dining inspiration at Alpha. Set up as Pasture’s ‘test kitchen’, this cafe (which has recently expanded into night-time service, too) showcases how creative the culinary process can be. The absolute must-try dish is a simple sandwich that might just be the best iteration of this classic staple we have ever tried. Hot market fish (both in temperature and spice) is placed between fluffy shokupan bread, with homemade tartare and crunchy lettuce. It’s perfectly spiced, outrageously flaky and completely, utterly delicious.

4. Gochujang Charred Octopus from Gochu
The popularity of Gochu head chef’s latest venture, Tokki, has us looking back to his Commercial Bay roots (conveniently easier to find a booking for). And while diners often come for the milk buns, they always stay for the unassuming favourites — the gochujang charred octopus being one. Resting on a bed of garlic chives, shallot namul and cashews, one could almost call this healthy, if it wasn’t so damned delicious. 

5. Hot Buttered Lobster Roll Combo from Lobster & Tap
Sweet, divine, and always best served with lashings of butter, lobster is something we often crave. Leave it to Lobster & Tap, purveyors of the most elevated humble lobster in the city, to hit the spot just right. We’re quite grateful for the Hot Buttered Lobster Roll, with chopped lobster meat, clarified butter, lemon and chives, served warm on a hot toasted bun. Paired with chips (or crisps), coleslaw and pickles, it’s the most delightful addition to a weekend of dining.

6. Wagyu Oxtail Raviolo from Soul Bar & Bistro
It’s a big call but this just might be Soul Bar & Bistro’s greatest pasta to date. Never a venue to shy away from bold new flavours, Soul’s heavenly raviolo is the crown jewel of its current menu. Served with celeriac and pickled onion gremolata, this satiating dish is packed with rich, warming flavours that complement a perfectly-filled piece of al dente pasta.

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Why sustainable haircare makes a difference, for your tresses and the planet

The future of haircare is sustainable — proven by the impressive measures many world-class salons are taking to use products that are as good for the environment as they are for our tresses. Here, we sit down with Servilles’ Newmarket Salon Manager, Olivia Davies, to talk about her recent trip to the Davines Village in Palma, and what she learned about the latest innovations in haircare. 

Why is there a big shift to sustainability in haircare?
I believe clients are so much more interested in and knowledgeable about the actions and environmental impacts of cosmetic companies these days. Our individual and daily consumer choices can really impact the bigger picture and we don’t have to look too far to see the effects global warming is having on our earth. Sustainability is becoming more important in our lifestyles than ever before and the hair industry is no different. Davines is a pioneer of sustainable hair care and the driver of innovation for the rest of the industry, with it’s priority to not only be the best in the world, but the best for the world. 

Why should someone switch to sustainable products?
My favourite benefits would include knowing there’s no animal testing and that the products are all vegan friendly with fewer chemicals and more naturally derived ingredients. Renewable energy production is used to make the products and packaging — contributing to the reforestation and organic farming projects that help take care of our planet during production. Last but not least, these products often lead to much healthier hair.

Davines scientific garden.

Davines is known for the scientific garden, which informs the beautiful formulas. What happens there?
Davines uses this place to study and find inspiration through its organic farming techniques and biodiversity. When I was there it was used to host guests with cocktails, canapés and live music. It is used for a range of purposes, but it was by far the most beautiful and memorable part of the village for me. 

What philosophies do Davines and Servilles share?
Although hair care is our main business we like to focus on the bigger picture. Creating an environment both our teams and clients can be proud of and in which they enjoy spending time — delivering expert advice, experiences and services that help educate and inspire our people. 

If you could only pick three products from the Davines range, what would they be and why?
Davines’ Oi all-in-one milk is my number one favourite and I use it on almost every single client. It is a beautiful, lightweight, leave-in treatment that nourishes, repairs and protects the hair from daily life and excess heat. Invisible No-Gas spray is my close second. It’s a non-aerosol hairspray that also has high heat protection, perfect to use pre and post-curling your hair. The Natural Tech Renewing conditioning treatment I could not personally live without. I have incredibly sensitive skin and have never found a range I can continually use that deeply nourishes without weighing my long, fine hair down. 

As a hairdresser, what difference do you notice when working with sustainable products?
Since Servilles converted to a Davines salon six years ago I haven’t suffered from dermatitis or an inflamed scalp post-colour service since. Not only are the products very sustainable, but they also have the highest concentration of naturally-derived ingredients of any brand we have used. We have far fewer client reactions and are able to dispose of over 96 percent of our waste created in the salon sustainably. 

What impact do you hope this will have on the world?
That it will inspire our clients to make the best choices for their hair and our environment simultaneously; that it will hold other companies accountable for their carbon footprint and environmental transparency; and that more companies follow suit, so our earth can really start to repair.

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Serving the best Caribbean cuisine, Nanny’s Eatery is a place you need to try

On Kingsland’s main drag lies Nanny’s Eatery, its happy-go-lucky ambience propelling co-owner JP’s vision of stepping into a place that feels like home. “It’s no different than going to your cousin’s house and having a laugh”, he tells me, a twinkle in his eye. 

This laissez-faire vibe (with a side of JP’s banter) provides a taste of what’s to come — hearty, belly-warming dishes with bountiful flavour, best shared with family and friends. After all, JP intended Nanny’s Eatery to be a place that satiates your appetite and nourishes your soul. 

Left: Nanny’s Eatery. Right: Jamaican Jerk Chicken with Rum Barbecue Sauce.

Migrating from Kingston (Jamaica’s capital) to Wellington at the age of fifteen, JP quickly realised that his homeland’s cuisine would fare exceptionally well in Aotearoa. “I knew it would work because when my friends came over and had my parents cooking, they’d rave about it, and the next day at school, they’d be like, ‘dude, can you bring me some [more]?'”.

His love for food ingrained in his DNA, JP recalls fond memories of his childhood in Jamaica, where his mother and grandmother taught him how to cook (and bestowed him with a few trade secrets along the way). After completing high school, he moved overseas to hone his culinary craft, holding an impressive two-year post at a two-Michelin-starred restaurant in Denmark. His ambition to found his own operation led him back to our shores, where his well-received Wellington-based food truck paved the way for his present bricks-and-mortar space, which has been open since the end of last year and we are told is the only Jamaican eatery in the Auckland region. 

Left: Five Cheese Mac N’ Cheese. Right: Jamaican Jerk Chicken.

As JP puts it, what makes Jamaican cuisine so palatable is that it is “spicy and full of flavour” — but not too fiery — as “not a lot of Kiwis can handle heat”. The infusion of two key ingredients, scotch bonnet pepper and pimento (allspice), produces a full-bodied heat that’s not overly intense, meaning you can still appreciate the meal’s flavours without setting your taste buds on fire. 

When it comes to ordering your aromatic soul food at Nanny’s Eatery, it’s a given that newcomers should try both the Jerk Chicken and Jerk Pork Belly, served with a lashing of JP’s rum barbeque sauce. Or, if you’re feeling adventurous, we have it on good authority to try the Pork Fried Ribs or BBQ Wings. For those partial to plant-based morsels, the ‘I can’t believe it’s not chicken’ Cauli Bites and vegan Ital Coconut Curry will satisfy your cravings like never before. Our favourites included the moreish Jalapeño Poppers (a true test of my self-control) and the creamy Five Cheese Mac N’ Cheese, the exact formulation of which JP guards closely — believe us when we say we tried to get it out of him.

Jalapeño Poppers.

For a comforting accompaniment to any dish on the menu, try the Rice and Peas, its succulent taste enhanced by Scotch bonnet peppers, although, do take note, no green peas are used in the making. While in Jamaica, pigeon peas are utilised for this traditional dish, at Nanny’s Eatery, the nutty-tasting legume is substituted for good old red kidney beans.

Inviting food isn’t all Nanny’s Eatery has on offer either. JP has a few more tricks up his sleeve, including the City’s most extensive array of rums (76 and counting) should you wish to sip on a Caribbean-inspired cocktail alongside your meal. We recommend a taste of the house rum, which hails from Jamaica, for its exceptionally smooth texture and rich notes of toffee. It goes down a treat served neat or on the rocks, but if you’re lucky JP might offer you a shot.

Left: Jamaican Jerk Pork Belly. Right: Nanny’s Eatery & Rum Bar.

So, for a mouth-watering taste of the Caribbean that’s closer to home, Nanny’s Eatery is the place to be. With its unassuming atmosphere and humble fare elevated with just the right amount of heat, pull up a seat, indulge in the flavours, and see for yourself why Nanny’s Eatery has become a mainstay on the Kingsland food scene.

492 New North Road
Kingsland
Auckland 1021

www.nannyseatery.com

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Embrace a shade upgrade with our guide to the new sunglasses your collection needs

The power of a pair of sunglasses should never be underestimated. In fact, picking the right shades for your face can enhance your natural features like nothing else. Consider shape, colour and lens style carefully — alongside flattering your visage, sunglasses can be made to pull an outfit together as the perfect finishing touch.

Here we present a curated edit of our favourite styles right now. From uber-cool cat-eyes to colourful lenses and sporty shapes, these are the slick new sunglasses to add to your collection.

From left: Celine Cat Eye S220 sunglasses from Parker&Co. Projekt Produkt RS2 C06 sunglasses from Parker&Co. SL 563 sunglasses from Saint Laurent.

From left: Christian Dior DIAMOND S3F from Parker&Co. Glide sunglasses from Louis Vuitton. SL 461 BETTY from Saint Laurent.

From left: LV Charm Cat Eye Sunglasses from Louis Vuitton. Valentino XVI Pilot Sunglasses from Faradays. Christian Dior Missdior B2u Sunglasses from Parker&Co.

From left: Wrap D-frame Sunglasses from Balenciaga. Moscot MESHUG SUN sunglasses from Parker&Co. Moscot Shtarker Gold Sunglasses from Parker&Co.

From left: Wire Cat Sunglasses from Balenciaga. Christian Dior Bobby Sport sunglasses from Parker&Co. Bottega Veneta hue sunglasses from Sunglassbar.

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See inside the chic, colourful home inspiring us to embrace floor-to-ceiling pink

When Australian interior designer Charlotte Coote reimagined her own home, there was a raft of inspiration on which she could draw, having created countless spaces for clients across the country. That said, she ended up finding it a little closer to home, in the gardens surrounding her Mt Macedon residence in the Victorian countryside.

When designing her daughters’ rooms, rhododendron was the immediate inspiration, and liberal use of Resene pink paints was employed. Far from the Barbie or millennial shades of the moment, these dusty hues with peachy undertones were used to create a space that was timeless, sophisticated and chic. In fact, their effect proves that pink need not be reserved for the kids’ rooms alone, promising to bring soft femininity to any space.

Extending the pink theme to the living room, Coote opted for a touch of brilliance with a sherbet pink (a tone that simultaneously feels of-the-moment and utterly timeless), the bold approach imbuing the common area with a sense of confident, contemporary elegance.

Ultimately, Coote’s masterful handiwork reveals how a touch of pink can completely transform a room into something magnificent. And with the right furnishings, you too can harness the power of this colour to create a captivating ambience for your home. And in order to ensure you select the perfect pink palette, we recommend starting with Resene’s vast and varied options.

Resene Cosmos features on the bedroom wall.

Resene Cosmos features on the bedroom wall.

Resene Glamour Puss features on the walls and Resene Bianca on the window frames.

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Entrepreneur Anna Mowbray on dreaming big, hard work, and what it took to build Zuru Toys into a billion-dollar company

‘Punching above our weight’ is a phrase so entrenched in the Kiwi vernacular that it should be written on our passports. We like to think of ourselves as a country that exceeds expectations and excels beyond what our resources might suggest is possible — going so far as to entangle our sense of national pride with that very idea. But the promise of celebrating success and the act of doing so (particularly when one of our own really does go off and succeed on an international scale) are two very different things. And while it’s true that we have a number of hugely-talented entrepreneurs in New Zealand, there is a lot more to be done to support the global aspirations of those with bright ideas — especially if we want to celebrate success for real (and not just with glib one-liners). Having experienced this first-hand, Anna Mowbray is an entrepreneur who wants to shift the paradigm, and encourage others in the process.

Anna wears necklace, jacket, belt, skirt and heels all from Christian Dior

You’ll no doubt be familiar with the story of Zuru. Started by Kiwi siblings Anna, Mat and Nick Mowbray almost 20 years ago, the company has, thanks to the immense determination of its founders, grown from humble beginnings in the shed of a Waikato farm to one of the most prolific toy companies on the planet — headquartered in Hong Kong but with operations spanning the globe. Its products are iconic (from Mini Brands to Bunch O Balloons to X-SHOT) and its reach is immense (one of the top 10 toy companies globally, Zuru now has an annual revenue in the billions, sells its products in over 120 countries and has recently branched into fast-moving consumer goods with considerable success). But perhaps most significantly, its founders stand apart from their competitors for their Kiwi ingenuity, single-minded perseverance and never-say-die attitude — a potent, propulsive mix. 

That is the first thing that strikes me about Anna Mowbray. The director and co-founder of Zuru carries herself with the kind of confidence and sure-footedness that could only have come from years of self-belief and a mindset anchored in the idea that nothing is outside the realm of possibility (if you’re willing to put in the hours). 

“We had a very idyllic, very humble upbringing, and my parents sacrificed a lot,” Mowbray tells me, describing a childhood of bare feet, Vegemite sandwiches, friendly competition with brothers and seminal lessons around the importance of education, independence and grit. “My dad worked so hard, and he was really entrepreneurial,” she continues, “he always encouraged us to be self-motivated and self-employed, and to take risks and build our own futures, which was empowering to us as children.” It proved a crucial example for Mowbray, that instilled in her an insatiable hunger for success, and an outlook that left no room for complacency, laying the foundations for her future as a business leader. It was this drive that kept her moving forward, even in the face of daily challenges. After all, the path to success is rarely smooth. 

“I think the biggest misconception people have about me is that success came overnight,” Mowbray reveals, laughing. “They don’t know that it has taken 17 years of determination, tenacity, huge hours and massive sacrifice,” she explains, “I spent most of my twenties in a small town in China, not knowing the language or the culture, sleeping on factory floors, living hand-to-mouth with no outside investment, and setting up this business with nothing more than a vision for creating the largest toy company in the world.” 

That Mowbray and her brothers built their business from throwing caution to the wind, relocating to rural China, diving into a space of which they knew very little, cleverly setting up their own vertically-integrated manufacturing facility and creating products to compete with the likes of Hasbro and Fisher Price, is a testament to their incredible dedication. Failure, as Mowbray tells me, was not an option. “In many ways, our naivety was our greatest blessing because it gave us this fresh perspective and positive mindset to be innovative and build something totally different,” she says. “From the outset we wanted to be as close to the problems and solutions as possible, so we established a supply chain that we owned completely — from ordering raw materials to creating the final products to marketing campaigns and strategy — and we quickly became the most knowledgeable company in the industry.” 

Indeed, despite some early cashflow challenges, Zuru’s unapologetic approach of betting big and winning big paid off, resulting in products like Robo Fish (which sold 30 million units in 24 months), Bunch O Balloons and Mini Brands (both of which went straight to number one across all toy categories, globally). And while Zuru’s commercial success is undeniable (and much-discussed), what you probably don’t know is just how involved its founders still are in the day-to-day.  

For Mowbray (inherently a problem-solver) this deep engagement with her company’s operations is something she loves. “I am always in the weeds, trying to understand where the problems lie and solving them efficiently,” she reveals. “I find I often spend less time in huge macro head spaces and more time focused on finding high-level solutions to everyday problems.” It’s a lesson in the value of simple, honest hard work and never being above the small stuff. Mowbray’s willingness to dedicate herself to finding solutions where others might not, and the voracious optimism that allows her to see any challenge as an opportunity, really is the secret sauce to her success. It also makes her a better leader. 

“Anna has always led by example,” says Aneisha Viera, Global Brand Director at Zuru Toys. “She manages a huge cross-section of teams and departments including factories, sourcing, operations, sales, marketing, finance, demand, capacity planning, branding and more, and not only skims the top of these areas but engages deeply with their work, never missing a beat.” For Viera, Mowbray’s influence has been pivotal. “Even when I didn’t have confidence in myself, she saw something in me, and bestowed so much trust in me,” Viera continues, “she taught me what it means to be a leader, to get in the trenches with your team and the value of real, gritty, hard work… she also instilled in me the importance of balancing work with a meaningful life outside the office, for which I am so grateful.”

Indeed, what sets Mowbray very much apart as a leader, is the time she dedicates to ensuring that the people around her feel listened to and empowered. And, having spoken with those in her orbit, it is these qualities (well beyond any of her quantifiable accolades) that have earned the deep respect and admiration of her team. 

“I am always thinking about how I can be doing things better or differently,” Mowbray explains, “and recently, I’ve come to learn the importance of being vulnerable, both in business and in my personal life.” As a businesswoman and a mother, Mowbray is no stranger to that neverending search for balance that is so familiar to many working women, telling me how, in the early days of Zuru, she would keep a cot in her office and change nappies on her desk during meetings. It’s an image that Viera also recalls in our conversation, telling me of one particular day in which Mowbray was into the office early and broke for a lunchtime workout before proceeding to breastfeed her youngest child while leading one of the most important licensing meetings of the year (finalising a deal that was crucial to one of Zuru’s biggest brands). “That day and every moment since,” Viera says, “whenever I have wondered or doubted if I ‘could do it,’ it’s that image of a workout-clothes-clad, breastfeeding, boss, CEO, nailing a multimillion dollar deal, that reminds me that I can do anything.” 

To me, Mowbray is something of an enigma. She is bold, unapologetic and a powerful force in business. But she is also warm, relatable and incredibly generous with her time; as focused on helping others tap into their potential as she is on her own personal growth. “I get so invigorated by the idea of being able to grow people on our team,” she explains, “under my leadership across our toy business at Zuru, we now have a 70 percent female workforce, with women in over half of our director and upper-management roles.” It is Mowbray’s influence that people like Aneisha Viera and others who work for Zuru, like Head of Global Content Strategy Bec Hunter, describe as transformative, both for their careers and on how they carry themselves through life. “Anna is an empathetic leader who empowers and motivates her teams” Hunter says, “I have learned a tremendous amount from her, her genuine enthusiasm for success, her global perspective and adaptive style.” 

But as much as Mowbray dedicates time to facilitating growth internally, she also wants to encourage a shift in the wider attitude towards entrepreneurialism in New Zealand. “We have got some truly phenomenal entrepreneurial minds in this country,” Mowbray says, “but we need to be better at celebrating those risk takers and courageous individuals who are going out and trying something new. We need to create an environment here that encourages people to dream big and supports them to act on their ideas.” 

So what does that actually look like? As Mowbray puts it, “fostering entrepreneurialism is about local connectedness and leaders, investors and entrepreneurs being more selfless with their journeys.” It is also, she tells me, about mentoring young talent, and encouraging successful businesspeople to take others under their wings. This month, Mowbray will judge the Rise Up awards, which sees globally ambitious female founders vying for a grant that will help take their businesses to the next level. “We’ve got ingenuity in spades,” says Mowbray, “but often, we are too reserved or scared to put ourselves out there for fear of judgement… if we celebrate and support those who aren’t afraid to dream big, we will build more homegrown models that can be looked up to and replicated.” 

It’s also, of course, about how far the New Zealand government is willing to help, not only by growing the talent density here, but by making this country an appealing place to build a business. Or, at least, as somewhere to which expat entrepreneurs might want to return. “As a country”, Mowbray articulates, “we need to look at how we can support business at a higher level, in order to unlock New Zealand’s huge potential… whether that is policy change to allow for sustainable and profitable growth, or what tax breaks look like for businesses bringing hundreds or thousands of jobs here, or visa and immigration laws… it’s so important for the future of this country.”

For Mowbray’s part, she explains how, since relocating her family back to New Zealand from Hong Kong (an unexpected, Covid-driven move) she has been involved in helping a number of start-ups here — some in an advisory role (such as healthcare accessibility platform, Health Now) and one as a founder (an HR-focused tech business — watch this space). And as much as she is still focused on growing Zuru’s already-considerable reach, she speaks to me as though she is just at the start of her journey. “I set this goal at the top of last year to get to a billion dollars of revenue across our toy business, and we smashed that,” Mowbray says, matter-of-factly, “so now, I have this desire to find new opportunities, new categories and new industries to conquer.” She continues, “I also want to figure out how we can solve different and more pressing problems in the world; we’ve brought a lot of joy and fun but now I’m thinking more about how I can make a difference in other ways.”

It is refreshing to talk to someone with such a relentlessly positive outlook; someone who looks at the challenges being served us by the world and sees only opportunities. When I ask Mowbray the advice she would give budding entrepreneurs who might feel discouraged by the last few years, she is practical and clear. “Create products with purpose,” she says. “Be a sponge for knowledge, learn as much as you can, shake as many hands as possible and be interested in people, learn what drives them to achieve greatness.” She pauses, before adding, “but above all, it comes back to the idea of vulnerability… seek out criticism and constantly challenge yourself by asking ‘how can I be better? How do I evolve?’”

Practising what she preaches, Mowbray is not naturally inclined to speak about herself (“this is not my happy place,” she jokes with me when we first sit down) but she puts this aside in the hope that sharing her story might inspire someone else to aim for the same kinds of lofty goals. After all, she and her brothers are living proof of the eye-watering success that can organically grow from hard work, good timing and unwavering self-belief. 

To me, what is most impressive (beyond her obvious career accomplishments) is Mowbray’s inherent generosity — made all the more impactful when paired with her unique ability to make things happen. When Covid-19 hit New Zealand, for example, she set up a task force in China to procure and manufacture PPE for New Zealand hospitals, not letting the fact that it was in very high demand and in very short supply stop her. And after spending hours on FaceTime and Zoom calls (“I spent a month working 18-hour days,” she tells me) to understand the criteria of manufacturing high-quality and stable PPE, she funded and chartered five Air New Zealand planes packed with essential supplies to ensure our national stockpile would be okay in the case of an outbreak. 

“She cares deeply,” Aneisha Viera says, “and I don’t mean about the business (that’s a given — built into her DNA), she cares deeply about her team and about people.” Mowbray is a rare example of someone for whom success on an astronomical level has not eroded their ability to be grounded, practical and empathetic. And now, the entrepreneur is looking to the future. “I want to make sure that I am giving back and helping others to unlock their potential,” Mowbray reveals, “but I also want to see what I can do by applying my skills to new spaces. I want to be useful and to make a real difference.” 

That said, Mowbray also plans on dedicating a large part of the next 10 years to raising her children, explaining to me how she and her fiance (former All Black, Ali Williams) are focused on bringing up good, humble citizens who pave their own paths and grow to be passionate and compassionate people. Because despite everything she has achieved, when asked what she wants her legacy to be, Mowbray doesn’t hesitate. “It’s such a big question,” she says, “but the answer is actually really simple… my greatest legacy is my kids.” 

Whatever Mowbray chooses to do next, I have no doubt that she will continue to punch well above her weight. “I don’t want Zuru to be the greatest mountain I’ve ever climbed,” she tells me, a twinkle in her eye. And incredibly, I don’t think it will be.

Image credit: Styled by Claire Sullivan-Kraus. Hair and makeup by Alexandra Stanworth. Shot on location at ECC Minotti showroom.

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Caitlin Crisp’s new collection is here to offer the ultimate wardrobe for summer

There is a wonderful optimism that materialises in the lead up to summer, and nowhere is this better expressed than in the new collections unveiled ahead of the season. After all, warmer weather offers the perfect opportunity to wear pieces that feel romantic, whimsical, feminine and vivid, pieces that are fun and a little flirty, and allow us to give our everyday looks a more playful twist.

It is these qualities on which local designer Caitlin Crisp has built her latest collection, Forever and Always — an ode to the rhythm and romance of summer.

Inspired by happy memories of singing along to Shania Twain with her mum on road trips, Crisp’s Season Eight is a collection that captures the unbridled joy of the season via bright colours, effortless silhouettes and elegant but versatile pieces that will take you from the beach to the bar and everywhere in between.

New designs like the Forever and Always dress (with its flowy, flattering cut and low back) and the Still The One skirt (as perfect when paired with the Cooper crop as it is when worn as a simple, strapless dress) sit alongside new takes on Caitlin Crisp classics like the Marsden tank, reimagined in crop and minidress styles. Elsewhere, the designer continues to create covetable shirting with her new Beach Shirt — a throw-on that speaks to the kind of easy elegance we demand from our summer wardrobes.

In Season Eight, Crisp has rendered her styles in signature linen, ribbed textiles and cotton broderie, alongside the exclusive, seasonal ‘Flowerbomb’ — a silk-cotton deadstock fabric, available in very limited quantities. In this way, the collection feels deeply connected to the Caitlin Crisp aesthetic we have come to know so well, while still offering an evolution of sorts. Here, the idea of elevated, everyday luxury remains, although with a slightly bolder, more confident edge.

So, as you start prepping your wardrobe for warmer days, it is to Caitlin Crisp’s Season Eight that we suggest you look first — a versatile, vibrant homage to the spirit of summer.

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