Eames Moulded Plywood Chairs by Charles and Ray Eames from Matisse.

Gather round, meals at home are in for an upgrade with these iconic dining chairs

Few pieces of furniture perfectly represent the aesthetics of designers and signal your personal preferences than the not so humble dining chair. One glance at the Cesca chairs surrounding your dining table signals an appreciation of elegant lines and Bauhaus restraint while a cluster of Knoll’s Platners indicates more elaborate design influences.

Upgrading your dining chairs will transform not only your view of the table but your view of your entire home. Here are the stand out seats, in our definitive dining chair guide, that make a meal of the competition.

Eames Moulded Plywood Chairs by Charles and Ray Eames from Matisse
The Eames couple’s immediately recognisable masterpiece began as a design experiment in 1946, that finished up being acclaimed by Time magazine as the Best Design of the 20th Century. The moulding contours to the human form, offering comfort along with serious design kudos.

Cesca Chair by Marcel Breuer from Studio Italia
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. The chair was designed by Marcel Breuer, who was inspired by the steel frame of his Adler bicycle, and sits in the collection of New York’s Museum of Modern Art.

Capitol Complex Chair by Pierre Jeanneret from Matisse
The striking chair is part of the set of furnishings designed by Pierre Bergeret for the Capitol Complex in Chandigarh in India, one of architect Le Corbusier’s most significant and visionary projects. Bergeret was Le Corbusier’s cousin who designed the interiors while supervising the project from 1951 to 1965. The design, influenced by Burmese teak and local crafts, was reissued by Cassina in 2016 leading to a new generation of fans.

Saarinen Conference Chair by Florence Knoll from Studio Italia
The Finnish-American architect and industrial designer Eero Saarinen received the Museum of Modern Art’s Federal Award for Industrial design for the Conference Chair, also known as the Executive Chair. Its languid, comfortable form revolutionised corporate seating when it was released in 1957 and its overall design integrity is equally at home at the dining table.

Platner Dining Chair by Warren Platner from Studio Italia
Influenced by the legendary Saarinen who he worked for, American designer William Platner struck out on his own in the sixties, gaining immediate recognition for capturing the modernist mood with his wire forms. “I felt there was room for the kind of decorative, gentle, graceful design that appeared in a period style like Louis XV,” Platner said. 

Tokyo Chair by Bensen from Tim Webber

Tokyo Chair by Bensen from Tim Webber
Canadian designer Niels Bendtsen draws together his Finnish and Japanese influences with the Tokyo Chair. Its sinuous curve of solid wood connects to the deceptively sturdy feet with a traditional mortise and tenon construction, a method dating back 7000 years but with a startlingly contemporary result.

Fil Noir dining chair by Minotti from ECC
French designer Christopher Delcourt’s Fil Noir collection for Minotti takes its name from a thread, referencing the fluid form of the chair’s delicate structure. The armchair took out a prize at the Elle Deco International Design Awards, in 2018, judged by the editors-in-chief of the 25 different Elle Decoration publications around the world but we give top honours to the dining chair which balances the comfort required for a three-course family lunch with an elegant silhouette.

Apelle Dining Armchair by MIDJ of Italy from Sarsfield Brooke
Spanish designer Beatriz Sempere’s playful Apelle chair teases the eye with its light form. The high resistance steel frame and thick hide leather seat deliver an elegant and almost futuristic finish. “Functionality and ergonomics are essential in every one of my projects,” Sempere says. “Their combination allows an object to obtain public appreciation over time.”

Pippi Dining Armchair by MIDJ of Italy from Sarsfield Brooke
Released in 2019, Roberto Paoli’s Pippi chair picked up the Good Design Award that year. Vibrant coloured fabric over a steel frame, evident at the exposed feet, skilfully blends Italian design with international flair.

Design

Our annual issue of Modern Living is here!
Give your bathroom a refined update with this simple addition
Consider ECC’s new lighting showroom your one stop shop for all things illumination

Turn up the heat at home with Azabu’s delectable Wagyu beef skewers recipe

Bring the Peruvian-Japanese flavours that chef Yukio Ozeki has mastered at Ponsonby favourite Azabu into your own home with these Waygu beef skewers and chimichurri sauce. Don’t forget to soak your skewers in water before you cook them, and it’s ideal to cook these mouth-watering morsels on a BBQ grill. Serve with sauce or on mashed potato with tomato salsa for a restaurant-quality finish. 

Azabu’s Wagyu Beef Skewers with Chimichurri Sauce Recipe
Serves 4–5

Ingredients 

Wagyu beef skewers
1kg Wagyu hanger beef, cut into bite-sized cubes (You can use a different steak here)
Seasoned salt (you could make your own by blending salt with black pepper, paprika, garlic powder, onion powder and cayenne pepper)
20g chipotle sauce
5g ground cumin
5g ground coriander
5g ground oregano
1 pinch garlic
1 pinch ginger
0.5 pinch chilli

Chimichurri sauce
1 shallot, chopped
1 jalapeno, chopped
½ cup coriander, chopped
⅓ cup parsley, chopped
2 Tbsp oregano, chopped
1 tsp rosemary
½ cup red wine vinegar
¾ cup extra virgin olive oil
1 tsp kosher salt

Method
1. Place beef cubes in a bowl and season with seasoned salt.
2. In another bowl, combine chipotle sauce, ground cumin, ground coriander, ground oregano, garlic, ginger and chillis. Mix well.
3. Place beef into a plastic freezer bag and pour the marinade over the beef. Leave to marinate in the refrigerator for at least 1 hour to overnight.
4. When ready to cook, soak wooden skewers in water so they don’t burn on the grill.
5. Begin assembling the skewers in any arrangement you prefer. Allow 3–4 pieces of beef per skewer.
6. Heat grill to medium-high heat (180℃).
7. Salt the beef before placing on the grill.
8. Place the skewers on the grill and leave in place to cook for approximately 5 – 6 minutes per side, or until you see grill marks develop.
9. Remove from the grill when the skewers are cooked through.

Chimichurri Sauce
1. Combine shallot, jalapeno, coriander, parsley, oregano, rosemary in a bowl.
2. Stir in vinegar, olive oil and season with salt.

Gastronomy

Meet Za’atar Bakehouse — a tasty new pop-up running alongside Elie Assaf’s Lebanese Grocer
The Wine Room is the place to be this Melbourne Cup Day
Have you tried? Times of India is the modern Indian eatery that should be on your dining agenda

Sophisticated with a spicy kick, this tequila Old Fashioned recipe is a cheeky twist on a classic

If it ain’t broke don’t fix it, but what about remixing it? This creative take on an Old Fashioned sees tequila replace bourbon to create a new classic cocktail. Dubbed the ‘In Noble Fashion’, this recipe sees Casa Noble Reposado Tequila combined with chilli liqueur and mole and orange bitters to create a sophisticated drink with an undeniable kick.

In Noble Fashion cocktail recipe
Serves 1

Ingredients:
45ml Casa Noble Reposado Tequila
15ml chilli liqueur (such as De Kuyper Spicy Chili Liqueur)
7ml sugar syrup
2 dashes orange bitters
2 drops molé bitters (such as Bittermens Xocolatl Mole Bitters)
Orange peel

Method:
1. Combine all ingredients, except orange peel, into mixing glass and stir.
2. Strain into glass over ice.
3. Squeeze orange peel; rub around rim and drop into glass.

Gastronomy

Meet Za’atar Bakehouse — a tasty new pop-up running alongside Elie Assaf’s Lebanese Grocer
The Wine Room is the place to be this Melbourne Cup Day
Have you tried? Times of India is the modern Indian eatery that should be on your dining agenda

W by Working Style’s Sharon Orquejo on wanderlust, spring trends, and one classic piece that never gets tired

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.

W by Working Style.

My top picks from Working Style this season are: The Powder Pink Suit, Cotton Slate Grey Suit and the Blue Herringbone Suit.

The new piece I’m currently most inspired by is: The Denim Suit.

I predict that: Everyone is going to be wearing muted colours this summer.

A classic piece I never tire of is: My Prince of Wales check wool/linen blazer, it can easily be dressed up or worn with a pair of jeans.

The best book I’ve read in the last year is: Monogamy by Sue Miller.

Money Heist.

I can’t miss an episode of: I’m not really following anything in particular at the moment, but I’m looking forward to part five of Money Heist.

If price were not an issue, the artists whose work I would collect are: Banksy, Milan Mykusich and Max Gimblett.

The best gift I ever received was: The gift of life, my son.

The last meal out I had that truly impressed me was: The Crayfish Ravioli at Non Solo Pizza.

In my fridge you’ll always find: I like my fridge full of goodness — from fruits and vegetables to something sweet that I baked.

Recho Omondi of The Cutting Room Floor.

The podcasts I listen to are: The Cutting Room Floor hosted by Recho Omondi.

The latest music I’m loving is: Kanye West — Donda.

My guilty pleasure is: A good G&T, and ice cream.

My favourite apps are: Pinterest and Tag Walk.

One of the best pieces of advice I’ve ever received is: To listen to our customers.

Coveted

P.Johnson is set to bring its refined aesthetic to Auckland with an exclusive trunk show in partnership with ECC
Step back into the office in style with our boardroom edit
The best of Milan Fashion Week SS ’26

Listen up, this Sweet Mix Kids x Denizen mixtape will guarantee you’ll get your groove on this weekend

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 Pictures was 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.

Culture

We sit down with artist George Byrne to discuss career pivots, creative evolution, and what his next chapter holds
Step into Santa’s Magical Wonderland at SkyCity
We talk to gallerist Elle Föenander on gifting art at different life stages

Start your day the delicious way with Park Hyatt Auckland’s impressive pancake recipe

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?

Ingredients:

Pancakes
2 eggs
117g caster sugar
230g milk
2g salt
2g baking powder
117g melted butter
200g self-raising flour
2 Tbsp vanilla paste
Butter, for frying

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
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 the Raspberry 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.

Gastronomy

Meet Za’atar Bakehouse — a tasty new pop-up running alongside Elie Assaf’s Lebanese Grocer
The Wine Room is the place to be this Melbourne Cup Day
Have you tried? Times of India is the modern Indian eatery that should be on your dining agenda

Justine Williams of Sarsfield Brooke on inspired style, good chairs and great art

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. 

My favourite three pieces in our showroom right now are: The Dorothy Bed by Opera Contemporary, Thor Side Tables from Giulio Marelli — the green marble is incredible, the Chloe Armchairs by Giulio Marelli and the Zurich Sideboard by Sarsfield Brooke.

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. 

My guilty 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.

Design

Our annual issue of Modern Living is here!
Give your bathroom a refined update with this simple addition
Consider ECC’s new lighting showroom your one stop shop for all things illumination
Photography: Sarah Elliott & Designer: Athena Calderone of eyeswoon.

The four secrets to getting more out of your dishwasher

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 heroes Fisher & 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.

Above – Double DishDrawerTM integrated. Photography: Shannon McGrath & Designer: Sally Caroline.

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.

Design

Our annual issue of Modern Living is here!
Give your bathroom a refined update with this simple addition
Consider ECC’s new lighting showroom your one stop shop for all things illumination

Dreaming of the beach? Transport your tastebuds to the seaside with Grangers’ classic mussel fritter recipe

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.

Gastronomy

Meet Za’atar Bakehouse — a tasty new pop-up running alongside Elie Assaf’s Lebanese Grocer
The Wine Room is the place to be this Melbourne Cup Day
Have you tried? Times of India is the modern Indian eatery that should be on your dining agenda
Olivia Vincent Healy.

Olivia Vincent Healy of Muse Boutique on style predictions, motherhood and positive energy

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.

In my fridge you’ll always find: Meredith Valley goat cheese, and dates.  

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.

Coveted

P.Johnson is set to bring its refined aesthetic to Auckland with an exclusive trunk show in partnership with ECC
Step back into the office in style with our boardroom edit
The best of Milan Fashion Week SS ’26