It’s that time of the year again: we’re thinking about our cold-weather wardrobes, and how we can update them. The natural inclination is to first focus on outerwear — after all, a great coat will pull together any ensemble no matter how low the mercury drops. From simple and sophisticated, to oversized and cocoon-like, these coats will keep you cosy in style.
Classic
Oversized
Trench
Statement
“We want the community to use this as their local, and come in a couple of times a week,” says restaurateur Amanda Frecker. The owner of recently-opened Bucklands Beach eatery Bucks Bistro is well-versed in the nuances of what it takes to establish and run a successful venue — her inner-city restaurant Rice was a must-visit in the early 2000s, and since then she’s been entrenched in various facets of the food industry before the pull of owning and operating her own place once again become too strong to ignore.
A five year search for a beachfront spot ended, successfully, with Frecker striking gold at the charming corner site where Bucks Bistro can be found. Gracing The Parade at Bucklands Beach, the ocean is always in view no matter where you’re seated and on a good day the sun streams in.
Working with architect Tim Dorrington and designer Sam Elliot, Frecker has created a light and bright yet cosy and welcoming space, with a palette of white, ash woods, pastel leathers and granite that perfectly complements the coastal surroundings. A chic fireplace bestows its warmth in winter, while the restaurant’s front doors and windows can be thrown open to embrace the summer months.
The menu centres around fresh, seasonal bistro food with seafood at its heart. Bucks Bistro Head Chef Tom Loose creates visually stunning food that’s even more of a joy to eat — having come from a senior position at O’Connell Street Bistro, his pedigree is impressive indeed, and his focus on creating interesting, delicious dishes is geared towards that same attitude of welcoming the same people multiple times a week (as well as one-off diners, of course).
If you’re a seafood fan, it would be a travesty to overlook Bucks’ signature seafood platter — the abundant arrangement can be ordered with or without grilled crayfish tail, and comprises baked tiger prawns, tuatua, pipi, cockles, tempura soft shell crab and green-lipped mussels with various delicious sauces.
Tuna tataki is perfectly seared on the outside with sesame seeds, coconut and wasabi peas, puffed rice and borage cress, while a whole yellow belly flounder is delicious in brown butter, with capers and chervil.
Salt baked beetroot risotto is a lovely vege option, with pickled turnips adding contrast to the flavours, and a parmesan custard that can be left off to make it a vegan dish. On the other end of the scale, pan-seared eye fillet is exquisitely cooked with zero chewiness, paired with Jerusalem artichoke, kumara crisps and courgette. The desserts are just as delicious, with a dark chocolate pannacotta arriving with chocolate soil, buffalo yoghurt and pickled blueberries.
Being an asset to the neighbourhood is of utmost importance to the team and Frecker says they are constantly taking their diners’ feedback on board. “We’re invested in this community, and are aware that if we’re going to stick around, we need to do what the community wants.”
Not to be everything to everyone, she says, but taking into consideration people’s wants while providing top quality, well-priced food is the goal. Both Frecker and Loose say they have been slightly surprised by the prevalence of plant-based eaters that come to dine with them, so have expanded the vegetarian and vegan offering even further for their winter menu.
Most of Bucks’ staff are locals (chef Loose is based in Cockle Bay and Frecker in Sunnyhills), and there’s a strong emphasis on supporting quality suppliers like Clevedon Buffalo Company, and Fin and Leaf Aquaponics. Frecker has dynamic plans for the bistro, with the space available to hire for events, and a take-home meals arm to come for families in the area, plus fresh fruit ice cream in summer.
There are plenty of carparks and, for those who sail in or come over from nearby islands (quite a common occurrence, apparently), two moorings and a water taxi are available for booking. Bucks is a 10-minute boardwalk from the Half Moon Bay passenger ferry, or a short ride with local, on-demand shuttle service MyMobigo.
Whether you’re a local of the area or are looking for somewhere great to eat next time you’re out that way, we highly recommend letting the team at Bucks Bistro take care of you with warmth, finesse and — most importantly — delicious food.
Opening hours:
Monday: 4PM — late
Tuesday to Friday: 11AM — late
Saturday to Sunday: 8AM — late
Bucks Bistro
23A The Parade
Bucklands Beach
(09) 2158435
Tradition is a beautiful thing. So too, are new practices that don’t so much ‘break’ tradition as expand it. With the launch of its first men’s diamond engagement ring this month, Tiffany & Co. has brought a new offering to the magic of the marriage proposal. The luxury jeweller has been capturing couples’ hearts since 1886, when Charles Lewis Tiffany introduced a women’s solitaire diamond engagement ring — the Tiffany Setting.
Following in that ring’s iconic footsteps, the men’s engagement ring is named The Charles Tiffany Setting, with the first release available in both round-brilliant and emerald-cut diamonds up to 5 carats. Designed to recall a signet silhouette, the platinum and titanium bands are a bold departure from the traditional wedding band, putting a new spin on classic men’s style.
These rings are not delicate; rather, they make a confident yet elegant statement on the hand, with the round-brilliant cut diamond showcasing a streamlined, knife-edge band (inspired by the original Tiffany setting) and the emerald-cut diamond comprising architectural, angled edges.
With same-sex marriage on the rise and some couples, in general, approaching the marriage process in unconventional ways, Tiffany’s men’s engagement rings are sure to be chosen for and by stylish men with an eye for luxury, who are wanting to celebrate what is such a special moment in their lives.
Tiffany is also a globally unique company in its transparency efforts, with the full craftsmanship journey available for each and every diamond — including the Charles Tiffany Setting. From the diamond’s region, or country of origin, along with where it was cut, polished, graded and quality assured, the provenance of each diamond is traceable, an important aspect that increasingly astute purchasers are focusing on.
No matter how it takes place, everyone should be able to celebrate their engagement in a way that feels right for them. The release of the Charles Tiffany Setting ring captures Tiffany’s long-standing legacy of love and inclusivity, offering a new way to honour the important commitment.
The Charles Tiffany Setting is currently available upon request in Auckland.
Not all of us are dessert people, but those who are, know the joy of finishing a meal on the perfect sweet note. Whether you’re a fan of a creamy, chocolate-rich pudding; a delightfully doughy creation or something refreshing and tart, these desserts will leave you just the right amount of satiated.
Toasted brioche-infused crème caramel with roast quince and fresh cream from Culprit
When we want to be sure our dessert will be just the right amount of comforting and clever, we make a beeline for Wyndham Street eatery Culprit. This crème caramel harnesses the flavours of toasted brioche for a doubly caramelised, toasty hit. Paired with the sweet, slightly tart roasted quince and a quenelle of cream, it is the epitome of an unforgettable pud that will leave your soul and belly warm.
Strawberry marshmallow with jersey milk and miso ice cream, white chocolate crumble and lemon balm from Hello Beasty
This dessert from the maestros at Hello Beasty centres on the caramelised, pillowy-sweet flavours of a large, house-made marshmallow, brought down to earth with a slightly salty jersey milk and miso ice cream. White chocolate crumble adds another layer of sweetness, with juicy fresh berries and lemon balm to garnish round off for a beautifully fragrant taste.
Warm chocolate pudding with Frangelico and hazelnut ice cream from Soul Bar & Bistro
Served in your very own mini skillet, this chocolate pudding is for those who like to dive into a comforting, decadent dessert with no holds barred. While it may be rich, the texture is still very light and airy. Inside is a hazelnut and white chocolate praline, with an addictive crunch added from more hazelnuts dotted throughout. A generous dollop of hazelnut ice cream provides that delicious hot-to-cold contrast, in this dessert that you’ll be savouring until the very last bite.
The three pie combo from Federal Delicatessen
Sometimes, only a good ol’ slice (or three) of pie will do, and Fed Deli’s are some of the best in town. Our preferred combination is the NY Cheesecake (an unbeatable iteration of the classic), the silky lemon meringue pie, and the pecan pie with vanilla mascarpone cream. Banish dessert envy and get your sugar hit in one fell swoop — we won’t even judge you if you’re not sharing with anyone.
Cannoli, sweet ricotta, vanilla and pistachio from Ada
This Italian dessert is an absolute classic, and Grey Lynn restaurant Ada has got it down to a fine art. Crispy pastry shells are dusted with icing sugar and filled with pipings of creamy and sweet, vanilla-tinged ricotta. Sprinkles of pistachios add the perfect nuttiness to this unmissable treat of a dish.
Burnt vanilla crèmeaux, roasted carrot purée and tonka bean ice cream from Onemata
This dessert centres on the flavours of a vegetable, so we’re pretty sure we can say it’s a health food? The geniuses in the kitchen at Onemata have created a deconstructed dish that incorporates all the flavours of carrot cake that we know and love, but elevated even further. The earthy carrot purée is spiced with cardamom, star anise and cinnamon, and delightfully offset by creamy and complex burnt vanilla mousse. Tonka bean ice cream adds freshness, and there’s plenty of texture in every mouthful from added garnishes like house-made carrot crisps and Valrhona Dulcey ganache.
Zalabia funnel cake with cardamom, feijoa, cream diplomat and coconut from Gemmayze Street
This dessert sees funnel cake (a simple batter that’s swirled into hot oil and deep-fried to create a golden, basket-like treat) soaked in a fragrant, sweet cardamom syrup and paired with seasonal flavours. The latest iteration sees it married perfectly with feijoa, cream diplomat and coconut to create a suitably autumnal treat.
Tempura custard with ginger jam and matcha from Azabu Ponsonby
Combining a delectably crunchy outside with a soft, creamy inner, these deep-fried tempura custard balls are tasty morsels that hit the spot every time. A slightly spicy ginger jam and a dusting of earthy matcha powder makes sure this dish has depth and complexity, and is the ideal last course following a meal of Azabu’s flavourful, Nikkei fare.
Tres leche cake, coffee anglaise, raspberry ice cream from Grangers
This pretty pudding is a bit like a trifle, served all to yourself rather than in a giant bowl. A base of sweet berry coulis is topped with a creamy coffee anglaise that incorporates the deconstructed flavours of tres leche cake. A scoop of raspberry ice cream on top rounds out the heavenly and flavourful treat.
Sticky date pudding from Hotel Ponsonby
Every time we see so much as an image of this dessert, we’re instantly daydreaming about the next time we can indulge. Served with custard to be poured over the top, this sweet treat comes with a hefty hit of nostalgia that will have you feeling all kinds of warm fuzzies.
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.
PHOTOGRAPHY Pierre Toussaint.
STYLING Jolyon Mason.
MAKE-UP Nadine Monley.
HAIR Brad Mullins.
TALENT Bella, Daniel, Elodie, Alicia, Vi, Koujayn, Shenise, Reuben, Ryan and Beti from Kult Models.
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.”
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.”
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.
Bookings essential on 09 533 0950.
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 puha toastie 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.
Ready, set, eat.
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
Ren Moroccan Rose Otto Sugar Body Polish from 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 Beaute from 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 Oil from 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 Butter from 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 Cream from 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 Butter from 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 Serum from 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.
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