We often talk about the merits of a mattress but rarely do we delve into a bed’s other most important attribute — the base on which it rests. An investment piece harnessing both form and function, a bed frame can make or break the thoughtfully curated aesthetic of your bedroom.
We don’t know about you, but we’re spending more time in our bedrooms and on our beds at the moment (the sofa is certainly getting its fair share of use, too), so it’s brought this room of rest into sharper focus than usual. From sleek to statement, we’ve put together some of the best bed frames to inspire the decor of your sleepy sanctuary.
Lawrence bed by Rodolfo Dordoni for Minotti from ECC.
Tufty bed by Patricia Urquiola for B&B Italia from Matisse.
Onda bed by Paolo Piva for Poliform from Studio Italia.
Alcova bed by Antonio Citterio for Maxalto from Matisse.
Jacqueline bed by Jean Marie Massaud for Poliform from Studio Italia.
Alys bed by Gabriele & Oscar Buratt for B&B Italia from Matisse.
Curtis bed by Rodolfo Dordoni for Minotti from ECC.
Extra soft bed by Piero Lissoni for Living Divani from Studio Italia.
Investing education platform for women, The Curve, was founded not even one year ago and in that time it has already built a respected reputation and following for its helpful, dynamic and multifaceted financial resources and events. It was conceived by Victoria Harris, a portfolio manager with over 10 years of experience in the investment and finance industry, who saw there was a gap in the market for an open forum where women could comfortably ask questions and learn about how to make the most of their money. Co-founded with her friend Sophie Hallwright who heads up the content side of the platform, The Curve has gone from strength to strength, starting with 30 people attending the first event and now boasting sell-out seminars for nearly 200.
The duo has also launched a successful podcast called Raising the Curveon Spotify and Apple, which has reached the number one spot for an educational podcast in New Zealand multiple times, and they have a plethora of other exciting developments in the pipeline, including online courses and workshops to help people further upskill — the next online seminar, Invest in a Better World, is all about investing in conscious companies that align with your values, and tickets are on sale now.
We’ve noticed the press and chatter around investing and being smart with money has ramped up over the last year, and Harris and Hallwright put this down to more accessible platforms like Sharesies, Hatch and Stake, which have seen a step up in people investing both in New Zealand and overseas. “Previously, investing was catered to the wealthy due to minimum balances, but now if you have $5 you can start your investing journey,” they say. “With more people investing, there is an even bigger need to ensure education is available in this space. That’s why The Curve has been so successful to date — everyone wants to learn and grow their wealth, to set their future selves up for success.”
Win a one-on-one session for you and a friend with The Curve, plus $500 each to spend at Harris Tapper (left) and dinner at Amano (right)
Since founding The Curve, Harris and Hallwright have noticed a few common questions crop up from women who are starting their investing journey — which can seem quite daunting at first. “Common questions we get asked by women are: ‘Where do I start?’, ‘Have I missed the boat?’ and ‘What should I invest in?’,” they say. “The main piece of advice we give is: open your eyes. Look around you. Investing opportunities (surprisingly) can be found almost everywhere.”
It might sound obvious, and it should be, says the duo. “‘Invest in what you know’ is a quote from one of the first investing books Vic ever read by investing guru, Peter Lynch. He was quoted saying this nearly 40 years ago, and it is still as relevant in today’s world.”
It means investing in what you understand and invest in what you use, they say. “Have you started using a new product? Or noticed a lot of people using a new service? If we look at some of the highest returning companies over the last 10 years, many of them have products or services that we use frequently — Amazon, Netflix, Microsoft — to name just a few. By using these products or services, you are researching investing ideas without even knowing it!”
We could all do with being a bit (or a lot) savvier about how we wield our finances, and for one lucky Denizen, The Curve is offering the chance to wina one-on-one workshop over dinner at Amano for you and a friend (once the alert levels indicate it is safe for us to do so) — plus $500 for you each to spend at one of the chicest New Zealand womenswear labels, Harris Tapper.
While The Curve’s group events are designed to be informative and educational to all levels of investing knowledge, a one-on-one session gives you the opportunity to ask any specific finance and investing questions you might have. Whether you are a complete beginner, or already know your stuff, Harris will be able to arm you with all the tools and skills to make better-informed investment decisions.
From striking colour combinations to shiny new accessories, spring fashion heralds a newfound levity and sense of intimate luxury. To mark the occasion, Denizen’s Towards the Light editorial was exclusively shot on film at The Flying Saucer— Sharjah Art Foundation in the United Arab Emirates to let these looks really shine.
Image credit: Videographer: Augusta Quaynor. Stylist: Laura Jane Brown. Makeup & Hair: Ania Poniatowska. Talent: Anastasiia Koval and Talal Kahl from Signature Element.
When you need a filling, high-fibre breakfast as you rush out the door, granola is a go-to. Luckily, Legendary Locals has done the hard yards for us — picking the best fruits and honey from around the country to combine with their top-notch ingredients.
Hubbards’ new brand Legendary Locals is handmade on our shores and is offering three premium flavour profiles — where you can taste each provenance between a delicious medley of nuts, seeds and coconut chips.
So where do they come from? Stone Fruits with Vanilla shines a light on the sunny Hawke’s Bay’s golden peaches and juicy plums. Forest Berries with Cacao places emphasis on blackberries and strawberries plucked from the Waikato and Manawatū. Meanwhile, Honey Nut (which is grain and fruit free) sees a coating of rich Central Otago mānuka honey add a sweet depth to your granola bowl.
Supporting local producers while setting you up for a great day ahead — sounds like a recipe for success.
If all this time once again confined to your home has ignited an appetite for updating your interiors, you’re not alone. Our furniture gets such a workout during this time (especially seating and bedding), and if something isn’t up to scratch either functionally or aesthetically, it very soon becomes apparent. However, some furniture pieces are so covetable, there doesn’t have to be anything ‘wrong’ with our current set-up to warrant swapping them in — such is the case with Shanghai and London-based brand Stellar Works.
Available exclusively at Backhouse in New Zealand, Stellar Works bridges several dichotomies within its collections — the character of heritage and the innovation of modernity; the personal touch of craftsmanship and the accessibility of industry; and principles of both Western and Eastern design, namely European and Japanese. It works with several renowned designers to create its collections, including Yabu Pushelberg, Space Copenhagen and the late Vilhelm Wohlert.
Freja Stool by SPACE Copenhagen for Stellar Works, featured in Hotel Benedict Noordwijk by Studio Linse.
Slow Dining Chair and Freja Barstool by SPACE Copenhagen for Stellar Works, featured in Hotel Benedict Noordwijk by Studio Linse.
New to Backhouse and in-store now, the Freja stool and bench are an excellent example of this East-meets-West sensibility. The sculptural yet pared-back pieces comprise solid wooden frames and legs that, when seen from different angles, optically interweave, and the seats are crafted from woven paper cord or smooth, plain leather. Overall, the direction of this Space Copenhagen-designed range presents as a blend of “sculptural furniture with the soothing visual appeal of Scandinavian furniture-making traditions and a Japanese mode of expression”.
From Left: Blink Dining Chair featured in One Riviera Park Shanghai by Steve Leung Design Group; Blink Barstool featured in Barcelona Apartment by Jaime Beriestaina studio.
Another range to arrive just in the nick of time is the Blink collection. Designed by international design firm Yabu Pushelberg, the Blink pieces are minimal and modernist, yet can happily coexist with other design principles in a space. The Blink console would be a sleek addition to an entryway or living area, and the vanity harnesses this same silhouette but with the addition of a spherical mirror that seems to half float in the metal frame. The bar stools are also beautiful; light and playful yet cocooning with a comfortable low back and seat, these stools are available in two heights and are perfect to pull up to a kitchen counter or high table.
Taylor Valet by Yabu Pushelberg for Stellar Works, featured in the Red Hill House by Tom Robertson Architects and Simone Haag.
Yabu Pushelberg’s other Stellar Works range, the Taylor collection, is also now available at Backhouse — comprising slick, versatile seating and a minimalist dining table, the Taylor pieces are both contemporary and timeless.
Each one of these ranges speaks to high quality, impeccable craftsmanship and meticulous design. While Backhouse’s Wellington and Auckland showrooms are closed during alert level 4, the team is still working from home with purchases delivering from level 3 onwards. So, if there’s something that has caught your eye, there’s no need to delay.
Having opened its doors two weeks ago, Bar Non Solo (the sister venue to beloved Parnell institution Non Solo Pizza) may not have had enough of a chance to welcome the city into its delightful space just yet, but we are resolute that it will be one of the first places we make a beeline for when we’re able to dine out again. Located in the refurbished space that previously housed The Deck at Ostro, Bar Non Solo overlooks the lights of Britomart, offering a convivial go-to for after-work drinks, pre-dinner snacks and lively nightcaps. As with its Parnell sister, the food is incredible, and to tide us over until we can once again visit in person, the team has kindly shared its recipe for braised meatballs in Pomodoro sauce.
Bar Non Solo’s Braised Meatballs in Pomodoro Sauce Recipe
Ingredients: Pomodoro sauce ½ cup olive oil 4 garlic cloves 1 onion, diced 1 cup leeks, finely chopped 1 cup spring onion, chopped 125mls prosecco 5 cups tinned tomatoes, chopped 1 cup fresh parsley, chopped 1 cup fresh basil, chopped Sea salt to season
Meatballs(makes 36 meatballs) 4 tbsp olive oil 2 onions, finely chopped 4 cloves of garlic, finely chopped 500g ground pork 500g ground veal 500g ground beef ¼ tsp red pepper flakes 85g minced prosciutto (or ham) 1 cup breadcrumbs 2 eggs 1 cup gruyere, finely grated 60ml cream 100g butter 2 bay leaves Salt and pepper to season Crusty bread to serve with
Method: Pomodoro sauce 1. In a heavy-based rondeau (a wide, shallow pan) combine the oil, garlic, leeks, and spring onion. 2. Cook over medium heat for 10-15 minutes until lightly golden. 3. Add prosecco and cook for a further 10 minutes. 4. Add the tomatoes, bring to a boil, stirring well. Lower the heat to a simmer. 5. Cover the pan and cook for 1-1.5 hours, stirring occasionally. 6. Add parsley and basil and cook for a further 15 minutes. Do not strain. 7. Remove the sauce from the heat, add fresh herbs. Season with salt and put to the side.
Meatballs 1. In a large pot heat olive oil. Cook onions and garlic for about 10 minutes, until translucent. 2. Season with salt and let cool. 3. In a large bowl, mix the ground meats with black pepper, red pepper flakes, and salt. 4. Mix the chilled onion and garlic into the meat mixture, along with prosciutto. Add the breadcrumbs, eggs, gruyere and cream. Chill for 1 hour. 5. Once chilled, rolled into 4 centimetre balls. 6. Heat a large pot or heavy-based frypan. Add butter and bay leaves. Once the butter has melted and is starting to brown, add the desired amount of meatballs (the recommended serving is 4-6 per person). 7. Gently add the meatballs and brown evenly. 8. Once golden in colour, cover with Pomodoro sauce. 9. Cook on low heat for 15-20 minutes, stirring occasionally until cooked and firm. 10. Serve with crusty warm bread.
When it comes to wine, the terroir is incredibly important. Down to earth in the most discerning way, the characteristics of soil and site are responsible for bestowing each bottle with personality. As we all crave a sense of place, particularly at the moment, the provenance of a vineyard is revealed in a glass of wine, and memories of the season it was made are evoked.
Proud of its unique terroir, Esk Valley is home to some of the most exceptional vineyards in the Hawke’s Bay. The winery’s new Great Dirt collection has been crafted to hero the unique qualities of the vineyards that have long proven to create the most striking and thought-provoking wines. It’s a strikingly simple concept to let their natural resources shine.
Winemaker Gordon Russell.
“Every vineyard has a unique fingerprint that you can taste in its wine,” says Winemaker Gordon Russell. “[But] while all wines echo the site in which the grapes are grown, only a very small number can create truly fine wine.”
The Esk Valley Seabed Chardonnay 2019 hails from the Howard’s vineyard on the edge of the Ahuriri Estuary in Bay View. A former seabed, uplifted by the 1931 Hawke’s Bay earthquake, it imparts a salinity in this inimitable wine.
Sister wine to the renowned Heipipi The Terraces blend, the Esk Valley Hillside Malbec Merlot Cabernet Franc Syrah 2019 offers an alternative taste of the limestone and seashell laden soils of one of their finest vineyards, The Terraces. It sways towards red fruit and plum, as opposed to the distinctive brambly character of Heipipi.
Also from The Terraces, this time from a tiny plot of limestone soil, the Hillside Syrah 2019 is a unique and special drop — a lighter and more fragrant expression of Syrah compared to Esk Valley’s well-known examples of the Gimblett Gravels.
From left: Seabed Chardonnay 2019; Hillside Syrah 2019; Hillside Malbec Merlot Cabernet Franc Syrah 2019; River Gravel Merlot Malbec Cabernet Sauvignon 2019.
In the depth of the Gimblett Gravels, the River Gravel Merlot Malbec Cabernet Sauvignon 2019 is carefully crafted with a combination of three tiny vineyard plots of greywacke river gravel, which was formed in the wake of the 1867 Ngaruroro River flood. The ultimate selection of heat reflective soils produces a powerful, structured wine to be saved up in the cellar.
With a traditional, hands-off approach to producing its wines, Great Dirt is a true showcase of unquestionably great soil, and a rightful reflection of the natural environment of Hawke’s Bay — from wherever you may be sipping.
“While our analogue approach takes more time and more craft than is usual in today’s world, we believe we have created not only the most inspired, but the most inspiring wines,” says Russell. “[We] look forward to sharing the Great Dirt range with the world’s wine lovers.”
When it comes to a mid-morning or mid-afternoon pick-me-up, there’s almost nothing that beats a freshly made slice and a hot cuppa. Liv Glazebrook, the baking genius behind Kitchen of Treats, has very kindly shared with us her recipe for ginger pistachio slice. Sweet and fragrant from the ginger, with just the right amount of texture from the nuts, this no-bake slice is simply delicious. She says it’s one of her favourites, ever, and that’s how you know it’s got to be good.
Ginger Pistachio Slice Recipe
Ingredients: 1 cup raw pistachios 125g butter, diced 1 packet Super Wine biscuits — crushed ½ tin condensed milk 1 cup desiccated coconut 60g crystallised ginger, chopped finely 2 tsp ground ginger
Method: Base 1. Line a slice tin with baking paper (Liv used a 20cm x 27cm tray). 2. Lightly roast the pistachio nuts and then roughly chop. Set half a cup aside to garnish. 3. Melt the butter and condensed milk together in a medium-sized saucepan over low heat. 4. Add the crushed biscuits, coconut, crystallised ginger and ground ginger as well as half the pistachio nuts. 5. Using the back of a spoon, evenly press the mixture into the slice tin and refrigerate.
Icing 1. Using an electric beater, beat together the icing sugar, butter, golden syrup, ground ginger and milk together until smooth. 2. Spread evenly over the base and sprinkle with remaining pistachios and crystallised ginger. Return to refrigerator. 3. Once cool, chop into squares and enjoy! This slice is best stored in the fridge.
If you love ordering beef tartare when dining out but have always been too nervous to try making it at home, we suggest trying your hand at the famous Jervois Steak House recipe — certainly one of the restaurant’s signature dishes. It might be remarkably simple to put together, but this means the freshness and quality of your ingredients is paramount. Read on for JSH Executive Chef Gareth Stewart’s top tips and find the recipe below.
“Beef tartare is a quintessential steakhouse dish; diners will often judge the quality of a restaurant on its execution. It’s also something that’s both impressive and a bit different to serve at a dinner party. At Jervois Steak House, we’ve kept our ingredients classic, but with the presentation, we’ve changed the model so you mix in the garnishes yourself. Make sure you foster a close relationship with your butcher; tell them you’re making tartare so they can give you the highest quality cut of meat with no sinew or fat. And remember to always keep it on ice right up until serving, so it’s properly chilled.”
Tip: Look out for meat that is too red and really spongy to the touch. Firm meat that has a darker colour means that it has had time in the hook which is what you want. We use Taupō Farms at JSH which is sustainably and ethically farmed. Grass-fed is also perfect for tartare as it has the best flavour when eaten raw.
For local butchers operating via contactless delivery, consult our guide to the specialty stores trading during lockdown.
Method: 1. Preheat the oven on the grill setting, for toasting the bread.
2. Slice the bread into 16-20 thin slices and lay onto a baking tray. Brush with extra virgin olive oil and season with flaky salt. Toast until golden on both sides.
3. Season the beef with salt and pepper and combine with the Worcestershire sauce and hot sauce in the bowl. Divide the seasoned beef into four balls.
4. Place a pastry ring cutter onto a serving plate and push one of the beef balls into the ring to make it level. Repeat for the remaining three plates.
5. Leaving space for the yolk in the centre, place the shallot, parsley, capers, cornichons and mustard in small piles around the top of the seasoned beef.
6. Separate the eggs using the shell to catch the yolk and carefully place the yolk into the centre.
7. Season the yolk with a pinch of flaky salt.
8. Leave it up to your guests to break the yolk and mix everything together and use the toast to scoop up your classic beef tartare.
Magnificent views over Bronte Beach and the Pacific Ocean are just the beginning of this terraced house’s multifaceted appeal. With Tobias Partners having overseen the new-build’s architectural and interior design, its form climbs the steep slope from the street with both assured solidity and openness, an immediate materiality to its crisp structure and clean lines.
Ample use of light-coloured concrete and contrasting charcoal metal surfaces certainly contribute to this sturdiness, yet the building appears to have taken on board the vernacular of its coastal site, brimming with natural elements that mean it perfectly balances the urban and the organic. These include darkened wood doors and slatted panels, a spectacular marble kitchen island and skillful planting and landscaping throughout that add charming, verdant touches.
haller modular system BY USM from ECC, TUFTY TIME SOFA BY PATRICIA URQUIOLA FOR B&B ITALIA, CORK FAMILY STOOLS, GUERIDON COFFEE TABLE AND THE LOW TABLE FROM VITRAfrom Matisse.
The terraced layout approaches with ease a 13 metre climb from street level to the site’s highest point, reducing the overall bulk. The house’s lower levels encompass garage car parking, a swimming pool that looks out over the ocean, the main entry and a guest bedroom. Moving upwards, the main living and entertaining spaces include an entertaining terrace and a sheltered grassy courtyard while, perched at the top, are the family’s bedrooms and bathrooms.
EAMES CLASSIC LOUNGE CHAIR BY CHARLES AND RAY EAMES FOR HERMANN MILLER from Matisse, AVIO SOFA AND THE GRASSHOPPER COFFEE TABLES BY PIERO LISSONI FOR KNOLL, DIAMOND ARMCHAIR BY HARRY BERTOIA FOR KNOLL, TULIP SIDE TABLE BY EERO SAARINEN FOR KNOLL from Studio Italia, ILLUM TABLE AND CHAIRS BY TRIBÙ from Dawson & Co.
Internal rooms are also distributed by the multi-levelled building, with several attached outdoor spaces letting natural light flood the home and inviting in a refreshing cross-flow breeze. Just as this home exists in harmony with the surrounding environment, so too are the indoor and outdoor spaces within it able to be traversed as one, for a delightful al fresco meal or to simply soak up some sun and that breathtaking view.
A base of enduring, timeless materials is ripe for the addition of furnishings that bestow personality and quirk. In the entranceway, a modular system from USM’s Haller collection acts as both definition for the space and a display shelf, brimming with eye-catching objet d’art, sculptural lamps and curated books, providing an interesting gallery of sorts upon arrival or when viewed from the outside-in. The same effect is bestowed by a playful mix of mid-century modern and contemporary furniture designs, some rendered in saturated colour that feel purposeful in the space among others in pared back neutrals.
For a project that opens itself up so ardently to the elements, the team at Tobias Partners have still managed to create a home that cocoons its residents in privacy and comfort. A dynamic and joyful haven that offers peace and respite, with a healthy dose of sea air.
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