As W by Working Style’s discerning director, Sharon Orquejo knows a client’s measurements by eye and selects every bespoke detail of an outfit to suit their personality. We turn the (cutting) tables, and ask Orquejo about her own dispositions and size up her inspirations.
My personal style can be defined as: Contemporary with an edge.
The last thing I bought and loved was:Nicole Rebstock’s Rust Suede Heels. They are the most comfortable yet feminine heels I have ever purchased.
The next place I’d like to go to: There are many places once its safe to travel overseas — Portugal, the South of France and Japan. Locally in New Zealand, I’m yet to explore Nelson and the West Coast region, so they are on the list to do.
Tahiti.
An unforgettable place I visited was: Mo’orea, Tahiti.
An object I would never part with is: Sadly, my phone — what can you not do with it?
On my wish list is: My wish list is to see W by Working Style succeed and inspire every woman who owns our piece. I want them to understand that it is not only another item purchased, but an investment. We curate every detail carefully with them to suit their personality.
When I was younger, I wanted to be: A veterinarian — I was always passionate about animals, and I still am.
I am inspired by: What life brings and what you can make out it. Being surrounded with positive and inspiring people. I am lucky in a way where I am surrounded with this at work always.
My secret talent is: Knowing measurements by eye.
My favourite cultural/style icons are: Audrey Hepburn, Jackie O, Naomi Campbell, Victoria Beckham and Olivia Palermo.
With our fourth weekend of Level 4 lockdown upon us, there is no better time to lift the spirits via a rousing mix of expertly curated tunes from our favourite musical duo, Sweet Mix Kids. Like many industries whose livelihoods have been put on hold at this time, DJs are just another example of small enterprises doing it tough.
To honour the happiness the music industry brings to our collective psyches, and to shine a light on some of our favourite musical maestros, we’re sharing this bespoke Denizen playlist that promises to deliver the party to your bubble this weekend.
Comprised of DJs and producers Sandon James and Chris Scott, Sweet Mix Kids are widely beloved for their ability to get both intimate and large audiences dancing up a storm, at some of the hottest events on the calendar — including being the resident act at our own Denizen Heroes Black Tie Gala. Their debut album Radio With Pictureswas also released in July, featuring some of their most popular recent tracks.
Sweet Mix Kids have created an upbeat mixtape to enliven your weekend — find two versions depending on your preferred streaming method, one on Soundcloud and one on Spotify. All that’s left for you to do is press play and let the good times roll at home.
If you’re a fan of pancakes and are after a recipe to take the nostalgic, treat of a breakfast to the next level, look no further than this from Park Hyatt Auckland’s pastry chef extraordinaire, Callum Liddicoat. The pancakes themselves are perfectly fluffy, with three different fruit components for a multi-faceted dish. Should you want to scale it back, they will be utterly delicious with even just one of the fruit sides — but while we’re spending weekends at home in more restricted alert levels, why not go all out?
Raspberry curd 270g eggs 270g sugar 270g raspberry puree 4g agar agar 350g cold butter cubes
Stewed apples 2 green apples 2 Tbsp cinnamon powder 2 Tbsp brown sugar 2 Tbsp butter ⅓ cup maple syrup
Berry compote 1kg mixed frozen berries 200g caster sugar 50mls water 1 star anise pod 1 cinnamon stick 3 slices of orange peel
Optional cream, mascarpone or yoghurt to serve
Method:
First, make theRaspberry curd 1. Combine all ingredients into a saucepan and bring to boil. Stir continuously until the curd is nice and thick and not stuck on the bottom 2. Place curd in Vitamix or blender and blitz, gradually adding the butter cubes until it comes together to form a smooth curd. 3. Allow it to cool and place in the fridge.
Then, the Pancake batter 1. Whisk eggs and sugar to combine. 2. Add half of the milk to the egg and sugar mix and whisk together. 3. Add the rest of the dry ingredients and milk to the batter mix, whisk to combine. 4. Add the vanilla paste and then gradually add the melted butter and continue whisking until well combined. 5. Cover and place in fridge until the apples and berry compote have been made.
Apples Combine all ingredients in a saucepan at medium heat and cook slowly until the apples are nice and al dente.
Berry compote Combine all ingredients in a saucepan and allow to reduce.
Time to cook: 1. When all components are ready to go, take the pancake batter out of the fridge. 2. Heat a small nob of butter in a frying pan and pour around a quarter of a cup of batter into the pan, frying in a small pan. Start on one side, then flip when you see bubbles rise through the batter. Keep a plate under the warmer in the oven and place each pancake on the plate when cooked until ready to serve. 3. Continue until all the batter is used and then serve with the apples, berry compote and raspberry curd, and optional cream, mascarpone or yoghurt.
As the Freelance Advertising and Marketing Consultant for Sarsfield Brooke, Justine Williams doesn’t like to put her sense of style — be it fashion, interiors or art — in a box, however beautiful that box may be. Here she lets us in on her myriad interests, including current and all-time favourites.
My personal style can be defined by: I’m a Rosie Huntington-Whiteley, Phoebe Philo, Harry Styles, Virginie Viard, Maria Grazia Chiuri, Pierpaolo Piccioli, Celine 2020 mash up — I don’t like to pigeonhole myself!
The last thing I bought and loved was: Bottega Veneta sunglasses from Sunglass Bar — nobody knows the right pair for your face like Sherry Bell does.
An unforgettable place I visited was:São Lourenço do Barrocal, Portugal. Never have I been so content.
The next place I’d like to go to: I have this conversation with myself every day but I can’t settle on what will come first — Tokyo because I miss it so much or Israel/Palestine because I’ve always wanted to go.
An object I would never part with is: My Emily Siddell glass and ceramic lei — my husband bought it for me for my 30th birthday and he annoyed the shit out of me making me go on a treasure hunt with clues all over the city before I found it at FHE Galleries. It was kind of fun, but don’t do it again.
On my wish list is: Freedom, and a cheeky Rolex DateJust.
When I was younger, I wanted to be: As good as Annie Leibovitz.
I am inspired by: My husband and daughters, brave people, and my garden.
My favourite app is:Picture This — it helps me snoop good plants from around the neighbourhood and diagnose anything that might be going wrong with my plants.
Myguilty pleasure is: A wander around Auckland Art Gallery followed by Scampi Corn Dogs with a Maid of Fire cocktail from Ahi. Actually just about anything from Ahi, as often as I can.
Work by architectural photographer, Nicole England
I’m obsessed with the work of: My friend Nicole England. She’s the most talented architectural photographer whose sideline/passion project is Resident Dog. During the long Melbourne lockdowns (and in the free gaps) she has started photographing brutally beautiful architecture and it is incredible work. Not yet released, but I’ve had an advanced peek and I need to get over there for her exhibition.
My secret talent is: Oh it’s no secret — I sort, de-clutter, tidy and organise better than Marie Kondo.
My favourite cultural/style icon is: Bob Dylan (still).
The best book I’ve read in the last year is: Nothing too highbrow I’m afraid — Where the Crawdads Sing was great.
I can’t miss an episode of: Schitt’s Creek — what started out so silly became so beautiful.
The one thing people should invest their money on when it comes to furniture is: Chairs. Good chairs make a statement in any room and can totally change how you’re feeling when you sit in them. I recommend the Marlene Armchair by Bullfrog. I hang my arms back as if around a couple of friends and then I rock and swivel and come up with all my best ideas while sitting there.
I recently discovered: Maison Margiela’s By the Fireplace ETC from Mecca, which then led me to Maison Margiela’s Under the Lemon Tree EDT — I’m ready for summer now.
In my fridge you’ll always find: St Agur Blue Cheese and Durham Farms Organic Beetroot Relish.
My favourite website is:The New York Times has a bit of everything for me.
If price were not an issue, the one artist whose work I would collect is: Tony Fomison — every day of my life it would be Fomison.
The tagliatelle from Ada
The last meal out I had that truly impressed me was: Ada — everything on the menu, each and every time I’ve been.
The best gift I ever received was: My White Dior D-Connect Sneakers. I’ve worn them to death. Hence I snapped up the black slide version for summer.
The latest music I’m loving is: By Gengar and Little Dragon.
One of the best pieces of advice I’ve ever received is: ‘Toast Can’t Never Be Bread Again’ — Orange Is the New Black.
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.
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