The lead-up to winter can leave a lot of us wondering what to wear, when. That in mind, we made sure that the men’s and women’s looks featured in our Autumn Issue fashion editorial, were diverse and all-encompassing, running the gamut of the latest in luxury fashion to deliver ample inspiration for anyone feeling stuck.
As an endeavour, winemaking harnesses a harmonious infusion of tradition and innovation, heritage and modification. This is especially true for Brad and Warren Butterworth, whose Butterworth Estate is thriving on the Martinborough vineyard previously known as Julicher, both honouring what has come before and forging ahead into the future.
Indeed, while co-custodian Brad Butterworth may be best known for his renowned sailing career, both he and his cousin Warren have a passion for wine, and a viticultural heritage dating back to the founding days of the New Zealand wine industry through Warren’s great grandfather.
It’s gratifying to now be able to build on this legacy, says Brad, however they’re excited to look forward, rather than back. “What we’re doing now is really new and exciting. Our emphasis is on Martinborough, and making our wine as good as it can be.”
Butterworth Estate is planted in the iconic soils of Te Muna, overlooked serenely by rolling hills with the Huangarua River carving through the land beyond. While the Wairarapa winemaking region may be concise, it is home to some of the country’s most acclaimed vineyards and growers, and Martinborough in particular is known to have a climate and soil profile similar to that of Burgundy. This means it is home to world-class Pinot Noir, as well as imparting many other varietals with desirable characteristics from its cool, dry climate and free-draining soils.
Ultimately, after searching all over New Zealand for a vineyard to embark on their winemaking journey, it was after tasting the wines from Te Muna road’s growers that the Butterworths were sold on the region. “The difference in the wine appealed to our palate,” says Brad. “We liked it, and it made the decision easy.”
While, in more travel-friendly times, Brad often jets back and forth to New Zealand from his home base in Geneva, Switzerland, investing in New Zealand is what he is truly passionate about. “I was born and bred here, and while I’ve travelled and lived all over the world, I just feel more comfortable investing or doing business with New Zealanders” he says. “I think we’re inherently honest as a nation, and maybe that goes against us in the big bad picture of the world, but it’s a good thing when you’re involved with different overseas owners.” New Zealanders are, by and large, a trustworthy bunch, he says, and he prefers to conduct the bulk of his business here.
At Butterworth Estate, a large part of the reason why the cousins purchased the vineyard was because of the team. Julicher founder Wim Julicher set up the vines by hand some 25 years ago, building an excellent team in the subsequent years including head winemaker Martin Bell, vineyard manager Kyra Day, and general manager Nick Hewitt. “I didn’t want to change any of that,” says Brad. “I just wanted to really energise things, evolve and modernise it and give it a new lease on life.”
The response to the wines themselves has been overwhelmingly positive, and while the 2018 Pinot Noir is a personal favourite of Brad’s, coming off the back of summertime it’s been the 2020 Regatta Rosé that has really shone. As the name suggests, it’s certainly a fitting tie-in with Brad’s background, and the timing of its release couldn’t have been better with the America’s Cup. He thinks the racing itself has been pretty exciting so far, with no shortage of nail-biting moments. “Seeing the sport in its rawest form just shows you how fragile it can be.”
On the cards for Butterworth Estate’s near future is expansion into planting more grapes and developing the existing styles of wine, improving and refining. They’ve recently added eight hectares to the vineyard bringing it to a total of 28. The ranges themselves are tiered, with the slightly more accessibly-priced Layline by Butterworth wines utilising grapes from other local growers in the region, and an even more premium range potentially on the cards in the future.
For now, Brad’s excited to have lots to be getting on with at Butterworth Estate. When he visits the vineyard, his favourite place to be is among the vines, breathing that beautiful, clear Martinborough air. “There are some great vistas in terms of the surrounding countryside,” he says. “It’s a pretty nice part of the world.”
3 Butterworth Wines to Try Riesling 2020 The grapes forming this dry Riesling were picked to showcase optimum acid drive and flavour spectrum, complementing an aroma of lifted lime blossom, grapefruit, quince and lemon peel.
Pinot Noir 2018 A blend of only the vineyard’s best Pinot Noir vines, this unfined wine has a spicy palate with great length and Te Muna road’s signature minerality through the middle. Notes of aromatic rose petal, wild raspberry and blackberry, cinnamon and nutmeg spice precede lavender and earthiness in this distinctive, satisfying drop.
Regatta Rosé 2020 This limited edition drop is made with 100 percent hand picked Pinot Noir grapes. Notes of strawberry, raspberry and freshly-sliced watermelon, along with hints of vanilla bean custard and cream, make this a delightfully sippable Rosé.
Days spent in back-to-back fittings and consultations are par for the course for Adrienne Winkelmann’s Creative Director Jessica Grubiša, whose loyal clients are drawn to the brand’s made-to-measure pieces for their impeccable fit and unimpeachable quality.
Grubiša herself has been an important influence in the local fashion landscape since 2014, when she co-founded label Harman Grubiša with Madeleine Harman. After the brand’s closure in early 2020, she came on board with Winkelmann, and has been working alongside its eponymous founder ever since.
It’s a charmingly serendipitous moment for Grubiša, who worked and trained with Winkelmann back when she was at fashion school — and it was a phenomenal training indeed, she says. “Adrienne is the best tailor I’ve ever met,” Grubiša enthuses. “It’s always structured, tailored and impeccably finished.”
The two designers have been working together on a new direction for the company, refining the bespoke process and how that is undergone by the client. “It’s a pretty phenomenal experience,” she says. “You come in, look through the ranges with both of us or with Adrienne, and we’re designing your wardrobe from start to finish.” They craft everything from calico and fit that on the client three or four times before it’s rendered in the final cloth.
The overall aesthetic has a strong focus on sharp tailoring, with special attention paid to working women throughout the extensive ranges. While Grubiša is well known for her often-flamboyant and statement-making personal style, she and Winkelmann organically share a vision for the brand. “What I think is quite amazing (and rare) is that Adrienne and I speak the same fashion language,” says Grubiša. “The pieces we make are to be loved for a long time.”
Grubiša is a firm believer that there’s no one-size-fits-all approach to fashion, and this is certainly in keeping with Adrienne Winkelmann’s bespoke philosophy. Here, Grubiša shares her rules for embracing your individuality through fashion.
1. Don’t overlook the power of accessories “Personally, I love a lot of jewellery, or great shoes. I like adding different elements to my clothes like… feathers! But for every day, accessories can reinvent an outfit, and make you look at your clothes in a different way. If you’re wearing a classic white shirt and jeans, putting on the right jewellery and the right bag can elevate and transform it. I’ll have outfits that sit in my wardrobe for years, and then I’ll buy a different coloured shoe or a new handbag, and it’ll feel brand new.
The rules around mixing and matching silver and gold or things like that are totally outdated. I get that all the time, people saying ‘I’ve just had my colours done and I can’t wear blue.’ You can wear blue, honey, you can wear whatever you like.”
2. The right underwear goes a long way “When I dress myself, I feel like the right undergarments are my best hope of a silk dress sitting right, or a shirt not busting open because the bra is too padded. Underwear is like a canvas, or like skincare under makeup. The right base, and your clothing will sit how it’s meant to, and you’ll be more comfortable. I always wear a slip with my dresses, and you can’t go past a good pair of opaque stockings — that’s all I live in during the winter, with boots. If you’re going to try on an outfit for an important occasion, or something you want to invest in, bring the underwear you’re going to wear. A bride would do that for a fitting… basically, I’m saying treat every day like your wedding.”
Sophia wears Adrienne Winkelmann ‘Freda’ dress.
3. Don’t be afraid of colour “In my journey in New Zealand fashion, I’ve seen a lot of my clients (and a lot of people in general) be afraid of colour. Black is a safe colour, we’re told, a safe bet. But colour is amazing. When you play with it, and mix prints, it can be safer than black in some regards — not as heavy. If it’s naturally out of your comfort zone to mix prints, start with complementary colours or aligning textures and meet somewhere in the middle to give it a go. Try a spot and a stripe, or a floral and a check.
As a designer, the colour story for each season usually settles into place organically. This season, because of everything we’ve gone through the past year, we’re feeling very excited, flamboyant and hopeful for the future. So, our colour palette is centred on rich maroons and bright pops of colour.
It’s always reflective of what I’m feeling when I’m designing, what I’m going through in my life. If I’m happy designing a range, there’s going to be more pink, whereas in winter I’m always going to be a little more subdued. I do think that letting seasons dictate what colour you wear is a myth — wear what you want! Colour can also brighten your day. You feel bad? Wear pink.”
4. Confidence is key. If you love it, wear it “I love fashion because it can help you be whoever you want to be. It gives you so much feeling, and I say this for people who don’t work in the fashion industry too. I think people look at fashion and say ‘I can only do this’ and ‘I can’t be that’ but you can do whatever you want. That’s what I love about fashion — it can take you to so many different places, and it can also really change people’s first impressions. You can wear one outrageous outfit, one time, and everyone remembers. You can really have a lot of fun with fashion.
I’ve had a lot of crazy moments with my own personal fashion history, but I always thought I would never wear a crop top in public, because I don’t look a certain way or I’m not a certain size. But, I really wanted to do it, so I did — and it looked great.
When it comes to trends, if you’re in the changing room and you’re thinking ‘I should like this’ but you’re not really sure, you’re never going to wear it. Each season, at Adrienne Winkelmann, we’re definitely aware of what’s happening with trends and colours, and where the industry’s going, but we’re not a trend-based label. It’s imperative to us that we be a staple in your wardrobe for your whole life, so while we might nod to trends in a small way, it’s really not a focus for us.”
Sophia wears Adrienne Winkelmann suit from the upcoming Autumn/Winter 21/22 collection.
5. Everyone needs one good suit “I am a great lover of tailoring, and in particular I love suiting. My suits in my wardrobe have been so important, even if I’m feeling slightly more relaxed with my slouchy suit. One good suit in your wardrobe can take you to a lot of places.
If you’re going to invest in one, fall in love with the fabric and the colour. I don’t think everyone necessarily needs their suit to be black, it should reflect who you are. My favourite suit is a deep navy pinstripe, and I have both trousers and a skirt to match the jacket. For me, the way it meshes with my wardrobe regardless of season — it’s just always perfect. You’ve got to find something that works for you.
Fit is imperative, and there are so many things to look out for. You want the shoulders to be right, to check your back seam is perfect. Make sure you’ve also got enough room in the sleeves so in winter and summer you can wear a merino knit or a shirt underneath. Often people want the sleeves a lot tighter but it needs to live with you for a whole year.
I’m a big fan of a skirt-suit, but then I’m a skirt kind of gal. I do feel powerful when I’m in a pantsuit, though, it just gives me so much energy.”
6. Vintage is an important part of building a wardrobe “I have a vintage dealer on Instagram who goes by the handle @pechuga_vintage. The Internet is a beautiful place for finding vintage — I have pieces that he took years to source, and that’s where I get all my vintage Dior from. If you’re after high quality, iconic vintage pieces, there are people out there who will source things for you, and can facilitate finding it for you.
What I love about vintage shopping in brick-and-mortar stores is rummaging and finding new things, because I think when you shop with a designer, they’ve curated what they think you should wear this season. But, when you go vintage shopping, you’re buying what you want, and you’re thinking differently. I’m like ‘I never knew I wanted this sequin top,’ but you can find ways of mixing things into your wardrobe that can be really fun, and add unexpected moments to it.
So, I think vintage pieces are crucial to building a wardrobe. You can’t go wrong with wool and merino — you can find amazing woollen pieces at an op shop, as well as cashmere and natural fabrics like silk and linen.”
Hair and makeup: Alexandra Stanworth. Model: Sophia Frankish @62 Models.
There is something so universally comforting about a roast meal in winter. Luckily, we have stumbled upon the best in Auckland at Grangers, where they are putting on a roast dinner from 5pm every Sunday throughout the cold season — and it’s only $22 per person.
Located on The Promenade in Half Moon Bay, Grangers is conveniently even less than a hop, skip and jump from where the car ferry docks from Waiheke Island. What could be better, when you’ve spent a weekend on the Island, than coming straight off the ferry and having Grangers take care of dinner when you return to the mainland on Sunday evening?
While the exact components of the roast will change week-to-week, expect a delicious selection of tender, beautifully seasoned meat, satiating potatoes, Yorkshire pudding and perfectly cooked veggies drenched in tasty gravy. We’ll be pairing ours with a beverage from Grangers’ substantial drinks list — comprising a selection of mostly New Zealand wines (with a few from France and Australia dotted throughout), or if beer is more your style choose from a hefty number of tap and bottled beers. House cocktails and non-alcoholic beverages round out the spread.
With tall, stool-lined tables indoors and an outlook that faces straight onto the marina, Grangers is the ideal place to take in the sunset while digging into a piping hot roast dinner. This promotion is on now, right through to October, and sounds like just the situation we’ll be seeking out to get through the winter.
There are two words guaranteed to send our hearts a-fluttering and our mouths watering: Toasted. Sandwich. Moreish, comforting and often a tad gluttonous, the hot snack is beloved by many, and lucky for all of us a country-wide event revolving around the savoury delicacy is back.
Now in its fourth year, The Great New Zealand Toastie Takeover presented by Cook & Nelson and McClure’s Pickles, sees eateries from Auckland to Dunedin put their own unique spin on the humble favourite in a bid to be crowned the ultimate toastie champion.
The criteria is simple: Every toastie that takes part in the takeover must feature pickles from the McClure’s range, two slices of bread, cheese (obviously), and be able to be eaten by hand. The rest of the ingredients are up to each individual eatery — which is where creativity comes to play.
From Daily Bread’s pork and pickled puhatoastie with fire-roasted ham hock, kale cooked in pork stock, cheddar, horseradish and McClure’s pickles béchamel to Wise Boy’s totally vegan sloppy joe toastie with jackfruit mince, mushroom and lentils topped with gooey mozzarella, McClure’s pickles and jalapenos — there is a combination that speaks to your toastie tastes. Find the full list of tempting creations here, available on the menu at each participating eatery.
Starting on Thursday, 13th May, a total of 125 entries will be judged by a panel of experts, who have the tough job of choosing a top 12, before crowning a supreme winner on Friday, 30th July.
You also get to have your say. The new People’s Choice Award allows the public to vote for their favourite toastie. Simply by remembering to snap a pic of your toastie before you devour it (a tough ask, we know) and tagging it on Facebook and Instagram with @cookandnelson and #toastietakeover, your picture will count as one entry for the participating eatery’s creation.
As the days and nights cool, we’ve noticed the onset of winter resulting in skin that is more irritated than usual. When it’s cold and windy outdoors, and the moisture in the air evaporates, this is often mirrored by that hard-earned dewiness in our skin saying its swift goodbyes. Heated air conditioning in offices and homes only exacerbates this effect, as do hotter baths and showers that strip the skin’s natural oils — quite apart from all the handwashing we’re doing these days.
It’s important to give the same amount of attention to the areas below the neck, and luckily, there are a host of excellent and highly efficacious products that will help nourish any dry patches. In fact, it seems the body-care category is expanding rapidly. Mecca Skincare Education Lead, Lucy Connell, says the beauty retailer’s body category is booming, and it’s all down to customers becoming more informed about skincare — plus, seeing fantastic results on their face that they want to extend to the rest of the body. “There are now effective, trusted body products in the market that use similar technologies and active ingredients that we would typically find in our skincare,” she says.
Body care products with active ingredients like chemical exfoliant AHA’s are becoming increasingly common and popular, says Connell. “The Sol de Janeiro Bom Dia Bright Cream is a great example, as these ingredients can target a lot of different body concerns such as sun damage, dullness and keratosis pilaris or KP, which are bumps that are typically found on the upper arms.”
You’ll get the best results this winter by keeping up with regular exfoliation and moisturising, whether you prefer a cream or an oil. Here, we share some of the best products to consider.
Body exfoliators
Clockwise from left: Ren Rose Body Scrub from Mecca; Ouai Scalp & Body Scrub; Sothys Scrub; Fur Silk Scrub from Spring Store.
Ren Moroccan Rose Otto Sugar Body Polishfrom Mecca This scrub is raved about for its luxurious scent and consistency, containing sugar to buff away dead skin and rose essential oil (plus a host of other oils) to leave the skin feeling smooth yet not dry.
Ouai Scalp & Body Scrub from Sephora Use this deep-cleansing, foaming scrub on both a flaky winter scalp and dry, rough skin. Gentle sugar crystals will do the work, and this product also contains probiotics to help keep the skin balanced.
Fur Silk Scrub from Spring Store A dual-purpose product, Fur’s silk scrub is both a chemical and physical exfoliator, containing jojoba beads, papaya enzymes, glycolic and lactic acids, and clary sage oil. It can be used in the traditional way while in the shower, or left on the skin for up to 10-minutes for an extra dose of exfoliation.
Cinnamon & Ginger Escape Delicious Scrub from Sothys It’s all in the name — this scrub smells delicious. Infused with the warmth of cinnamon and ginger, it will stimulate the circulation and invigorate the senses while exfoliating the skin.
Body Oils
Dr. Hauschka Moor Lavender Calming Body Oil from Smith and Caughey’s Famed for a holistic approach that prioritises natural ingredients, Dr. Hauschka’s products are more than skin deep. This oil contains lavender to not only soothe the skin but the soul too.
Breathless oil from Aesop Nourishing vitamin E forms the base of this medium-weight body oil, along with nut oils, blood orange and jojoba seed. Its aroma is woody with light citrus, leaving the skin both supple and deliciously scented.
Leonor Greyl Huile Secret de Beautefrom Ines Store It’s a cult favourite for a reason — this golden elixir can be used on both the hair and body, and can be wielded in a host of different ways. It’s an all-over body hydrator, UVA/B protection for hair, cuticle oil — and much more.
Augustinus Bader The Body Oilfrom Spring Store The renowned skincare brand’s signature ingredient, TFC8®, is the key component of The Body Oil along with plant-based actives. For deep hydration, a dose of antioxidants and improved elasticity and plumpness, look no further than this luxurious oil.
Body Creams
Barrier Restore Body + Hand Butterfrom Sans Ceuticals Five percent niacinamide, Mānuka honey, kawakawa extract and oat extract join forces in this active yet soothing emulsion that is designed to support the skin’s barrier function while moisturising it.
Sol de Janeiro Bom Dia Bright Creamfrom Mecca This clever new cream will help get rid of more hard-to-budge surface bumps at the same time as addressing dryness. Packed with fruit AHAs and Vitamin C, it’s ideal for both areas that have bumpy rough spots like the arms, thighs and behind, and also areas prone to ingrown hair.
Moisturising Body Butterfrom Ecostore A rich, plant and mineral-based formula harnesses the power of olive oil and shea butter to leave non-greasy yet heavenly soft skin and has a delicate rose and cardamom fragrance.
Pro-Youth Body Serumfrom Sothys Encouraging use over the entire body, including decolletage and arms, Sothys have created a lifting serum that promises to visibly redensify the skin and leave it looking both smoother and firmer.
Occupying a humble spot not too far down Dominion Road, Paasha Turkish Kitchen is our go-to for truly delicious Turkish takeaway that doesn’t scrimp on quality.
Head chef and owner Zeki Bay, along with his wife Tracy Bay, founded Paasha in 1996 in Dunedin, before moving up to Auckland and bringing Paasha to the big smoke in 2006. Since then, they have opened and sold several more Paashas — Christchurch and Hamilton, Pukekohe and Glenfield all have outposts, now with new owners — and today Zeki and Tracy are solely in charge of Paasha’s Dominion Rd location.
Left: Baklava and Turkish Delight. Right: Paasha’s generously-stuffed pita pockets.
At the start of 2020, the couple had been planning to retire to Turkey (where Zeki is originally from). They had sold up, and packed their bags — then Covid hit. Realising their retirement dreams weren’t going to go to plan, the two of them stayed put and opened Paasha Turkish Kitchen’s Mt Eden branch in September 2020. Unlike their previous venues, which were larger restaurants with bars and a takeaway component, this iteration is mainly geared towards takeaways — and they like it better that way, says Tracy.
While Paasha deals in the Turkish flavours we all know and love — wraps, hummus, pita pockets, shish kebabs and meals on rice — the difference can be found in the impeccable freshness of their ingredients and the use of the open fire (or ocakbasi as it’s called in Turkish). Zeki is incredibly skilled at cooking, especially over these hot coals, which impart a delicious flavour to every order of shish. At Paasha Mt Eden, all the sauces are handmade on-site, and all the ingredients are imported from Turkey, down to the lemon juice, olive oil and tomato paste.
Those after a vegetarian feast will love Zeki’s zucchini and feta fritters, or the signature falafel — both gluten-free, and able to be served either on rice or in a pita pocket with salad and hummus, or as a side.
While it’s Tracy I speak to as Zeki busily prepares various orders that are made during our visit, she says that her husband is truly the master behind Paasha’s popularity. “Food is his absolute passion and forté,” she says. It’s possible to taste this with every bite of Paasha’s delicious menu.
Opening hours: Tuesday to Sunday: 11AM — 10PM Monday: Closed
“What’s great about Kiwis, is that we are nomads by nature.” While chef James Kenny is talking about the general population, it’s tempting to surmise he’s referring to himself personally, given the global path his cooking journey has taken him on.
Boasting an impressive array of experience at both local eateries and internationally renowned restaurants, Kenny heads up the food and beverage offering at Alberts, Auckland’s aspirational workspaces and private tenants’ club.
With the flagship restaurant launching imminently in Albert Street’s West Plaza and other restaurants planned to open later this year, the aim is to draw on globally-inspired styles while remaining heavily influenced by both New Zealand’s seasonal availability and the creativity of the team.
Originally from Papatoetoe, Kenny’s career has spanned training in Paris, chef roles in Greece, London and Denmark. Back in New Zealand, Kenny was executive chef at Cornwall Park Bistro and helped establish and run Auckland’s Gerome restaurant in Parnell — inspired by his experiences working on the Greek island of Zakynthos.
“My cooking philosophy has, and always will be, to keep it simple,” explains Kenny. “To cook with care and finesse, and to have respect and understanding for the ingredients I am using.”
Kenny heads up the food and beverage offering at Alberts, with other restaurants planned to open later this year.
In April of 2020, forever searching to hone his craft, Kenny travelled to Denmark to learn about modern Scandanavian culinary techniques, including fermentation and preservation. Working as an intern at Rene Redzepi’s globally renowned Noma restaurant and a chef de partie at celebrated organic eatery The Pescatarian, he was exposed to an abundance of new methods.
“Denmark was an eye-opening experience,” says Kenny. “Nothing was wasted — broccoli stems, sliced and pickled for the summer months ahead; rosehips made into preserved jellies; seaweed made into kombucha. Anything that wasn’t usable was mulched in-house and used for the vege patches. True sustainability.”
Speaking on our food scene here at home, Kenny loves the global outlook of many Kiwis. “Travelling to all corners of the globe, honing our skills to return home to share with others… This is reflected by our food scene. International cuisine of a high calibre on every corner. It’s really inspiring as a chef.”
The most underrated ingredient in Kenny’s opinion? “Lemon. As important a seasoning as salt, in my opinion. Adding the element of acidity lifts a dish to a new level.” And as for overrated… “It’s got to be chocolate.”
When he’s not on the clock creating delicious plates for diners to enjoy, Kenny says he’s “a sucker for the Yum Cha at Grand Harbour. Always heaving, a buzzing atmosphere, and you can eat ’til you drop. Anywhere that has crispy duck on a trolley has to be good.”
All in all, the chef is moving forward with eyes cast firmly on the horizon. “I’m excited, perhaps a little apprehensive, but mostly excited to see what becomes of this new world we are entering,” he shares. “What we eat and how we eat it. How the dining scene changes to accommodate this, and where I can make my mark.”
At a time when people around the world are desperately seeking escape, a new breed of visual architects are calling our attention to a fascinating subculture brewing in the bosom of design — render art.
Seeing digital design become an artform in and of itself, the proliferation of new-wave renders has given designers an avenue of creative expression unbridled by the usual constraints of budgets or clients. The resulting images present as a collection of utopian fever dreams, where technicolour landscapes and dreamy interiors meet impossible architecture, often so meticulously realised that unless you look at it for long enough, it appears very real.
Villa Saraceni by Charlotte Taylor in collaboration with Riccardo Fornoni of Cream Atelier.
Stavanger House by Alex Nerovnya.
Sauvage by Nelson de Araújo Design.
Proponents of this niche discipline — really a hybrid of art and design — universally credit the current global circumstances for its increasing popularity. The digital architecture movement is all about creating fictional, evocative spaces that, particularly now, fulfil our desire for a change of scenery or to experience something foreign. It is a movement that requires its audience, as much as its artists, to open their imaginations to the wider realms of possibility, and in turn, is designed to encourage creativity in the onlooker as well. Of course, the visually stimulating nature of this trend means that Instagram has proven a fertile breeding ground, which also helps.
Dreamscapes & Artificial Architecture by Charlotte Taylor.
Imagined Architectural Space by Alexis Christodoulou.
Imagined Architectural Space by Alexis Christodoulou.
Notable practitioners include Charlotte Taylor, a designer and creative director whose work fuses fantasy with reality in such a deceptively subtle way that it twists your perspective entirely; Alexis Christodoulou, whose passion for digital design began with childhood video games and whose sophisticated, surrealist aesthetic has won him a legion of fans; and Paul Milinski, another creative director who creates whimsical, tonal worlds that make you wonder whether he is actually depicting a conceivable future.
Their work, among that of many, many others is coming to the rescue for those of us who want something lighter to dream about — and for that we are thankful.
Grey Lynn just got that much sweeter thanks to the newly-opened Doe Donuts store, brightening up the neighbourhood in all its bright fuchsia glory.
Founded by Grace Tauber and Shenine Dube, and previously only sold online and at pop-up markets, these sought-after sweet treats were born after the long-time friends lived overseas and craved a taste of home — specifically, of Cook Island doughnuts.
They began experimenting in their home kitchen, tweaking the recipe to make it slightly lighter and adding various fillings. Upon returning home in 2016 the duo founded Doe Donuts and, since then, have grown an enthusiastic following for their irresistible flavours and high quality approach.
All Doe Donuts are handmade every day by Tauber and Dube themselves, using premium ingredients with no unnecessary additives or emulsifiers. Drop into the new store and you’ll find delicious and decadent flavours like Black Forest, Peanut Butter Brownie, Crème Brûlée and more. Allpress coffee is on hand to wash down each bite, and the walls feature a cool wall decal by local graphic artist Haser.
While Doe Donuts is still an e-commerce business, one from which you can pre-order online for pick-up or delivery, the new retail venture gives us all the opportunity to satiate a doughnut craving immediately (and is great for those who like to decide with their eyes on the prize).
From what we’ve seen on their social media, the founders’ creations are selling like… well, doughnuts, so we suggest if you are keen to get your hands on one, you get in early.
Opening hours: Wednesday to Friday: 7:30AM — Sold out Saturday: 8:30AM — Sold out Closed Monday, Tuesday & Wednesday
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