Anyone that has used Olaplex will be familiar with the transformative effects it has on the strength, smoothness and overall health of hair. A patented system that noticeably repairs extremely damaged hair, Olaplex works from the inside out to restore the hair’s broken bonds, caused by heat styling, colour treatments, brushing or environmental damage.
Designed to work on all hair types — curly, straight, thick and fine — it’s much more than just your run-of-the-mill shampoo and conditioner. With the full range comprising six effective products, Olaplex can be applied in-salon as part of a colour treatment or as a stand-alone service, then maintained at home.
This summer, it’s all about exploring our own backyard, in both a literal and wider sense. With that in mind, we’ll be making sure our backyards, gardens, balconies, and any other outdoor areas at home are sufficiently comfortable and stylish in continuation of the attention we bestow upon any of our indoor spaces. It goes without saying this involves seeking out the best outdoor furniture and design pieces on offer, and where better to find them than ECC?
Romantic, rambling gardens and contemporary poolside areas alike would benefit from the deceptively simple lines and abundant comfort of the Spool seating. Expertly balancing solidity and lightness, the framing is composed of closely spaced cords that bring to mind weaving spools, and the depth can accommodate plenty of fluffy pillows whether nestled on the sofa or the armchair.
No outdoor area would be complete without somewhere to store requisite cold drinks and snacks for a day spent soaking up the sun. Gordon Guillaumier’s Leaf tables for Roda are an oversized play on nature solidified, rendered in various green-and-grey-toned finishes for a complementary splash of colour. Also from Roda, the multi-functional Caddy bar cart will have us serving cocktails in style with its elegant design and two stainless steel tops that can be removed and used as trays.
An al fresco dining area is well catered to with new arrivals from Royal Botania, including the pleasingly steadfast Conix Oval dining table designed by Kris Van Puyvelde. Able to be rendered in a variety of finishes including concrete, white and black ceramic, a customisable look fits myriad aesthetic briefs — paired with the Exes armchairs, the combination makes for a timeless outdoor centrepiece.
It’s no secret this year has been one of the most challenging in recent memory for restaurants, not to mention the local suppliers that provide them with Aotearoa’s glorious fresh produce. A new project from globally acclaimed New Zealand chef Peter Gordon has opened in Auckland with these suppliers in mind, aiming to offer a platform for showcasing fresh produce from here and the Pacific in a dynamic, multi-layered way.
Named Homeland, the new offering is far more than just a restaurant — although it is that as well. With Gordon and his partner Alistair Carruthers at the helm, Homeland describes itself as a ‘food embassy’, encompassing an all-day eatery, a cooking school, a film studio, a ‘food innovation hub’, and a community space. All with a collective goal to connect people with food, and boost trade.
Right: Smoked kahawai kedgeree
“We want Homeland to be a place where we can teach people about all the amazing produce that exists here, that they didn’t even know was in the country,” Gordon said in a recent television interview. He and Carruthers moved back from London for good in March this year, with Gordon having lived overseas for three decades, and while the chef known as the ‘father of fusion cuisine’ has been an ambassador for New Zealand ingredients all over the world for the bulk of his formidable career, he and Carruthers could see the need for more direct support on the ground.
With its prime waterfront location in Wynyard Quarter (in the site previously occupied by Mantells On The Water), Homeland makes an appealing choice for a meal any time of the day. A comprehensive menu of dishes made with regional, seasonal ingredients has been conceptualised by Gordon and is orchestrated by head chef Nagaraju Sunkara, also formerly of The Sugar Club. A new group of local suppliers will be highlighted every five to six weeks; currently, expect to find the likes of raw milk paneer from Southland, Cloudy Bay clams and vegetables from the gardens at Māngere-based Papatūānuku Kōkiri Marae.
At breakfast time, on offer are comforting baked goods like date or three cheese scones with whipped butter; savoury brioches; plus a variety of inventive and enticing dishes from the kitchen — we like the sound of brown rice, miso, apple porridge with tofu cream and oat milk, or smoked kahawai kedgeree; clam fritters appeal, as do Gordon’s famous Turkish eggs. Brunch expands to include the likes of a paua and cheddar toasted sandwich; wood-roasted artichokes with yuzu butter and chilli, the aforementioned paneer, grilled, with rocket, smoked cherry tomatoes, beets and macadamias; and sweets like baked basque cheesecake with roasted tamarillo.
The dinner menu also looks divine, with a slow braised lamb shoulder dish sitting alongside a miso-braised beef cheek with kūmara gnocchi and mascarpone; plus clams with silverbeet and quinoa in a coconut ginger miso broth and sides like wood-roasted kūmara with kawakawa pesto.
From left: Peter Gordon and Alistair Carruthers; Homeland’s cooking school
Homeland’s cooking school will open to the public on the 6th of January, offering accessible yet useful lessons like how to become a master with pulses, how to whip up excellent salads, the secrets behind Gordon’s extensive repertoire of baking, and more. Community days where different migrant communities gather to share recipes and food culture are also part of the plan for Homeland, drawing on and celebrating the rich culinary tapestry of our beautiful home.
It would be safe to say that many of us have emerged at the end of this tumultuous year with an undeniable feeling of ‘what the hell just happened?’
But here we are, with border controlled freedom on the horizon in the form of summer holidays spent in Godzone. And, if all goes to plan, and we can make it through this period unscathed, with the promise of a magical vaccine on the horizon, we may never need to suffer the ills of confinement again.
So prepare yourself for the long lazy days of summer ahead, by getting your hands on the latest copy of Denizen. In this issue we’ve gathered a gang of inspiring New Zealanders, who share their personal stories via our ‘What I Have Learned’ series. Actor Sam Neill, who’s just returned to our shores from filming Jurassic World: Domination shares his feelings about fatherhood, his acting process and what it’s like to make it big in movies. Supermodel Georgia Fowler reflects on some of her most starstruck moments working in fashion, while singer/ songwriter Neil Finn describes what it’s like performing in front of a huge audience, and we get to know America’s Cup legend Brad Butterworth, and ask him the tough questions, like just who will win the coveted cup next year?
Speaking of the America’s Cup we have all you need to know about the very exciting season of sailing that kicks off in December, including a handy map that highlights where all the action will be happening on Auckland’s waterfront this summer.
We also round up the very best of summer hospitality in the form of our favourite places to eat, drink and generally be merry. We showcase the best products you need to know in the world of beauty, and we introduce more great local escapes and experiences that can enjoyed right here on our shores, including an epic luxury RIB boat that can be chartered for day trips on the Hauraki Gulf, or to get up close to the America’s Cup action.
So this summer, when you’re spending time at the beach or holiday home, among the detritus of combined dishwashing for the masses of gathered family and friends, remember what we’ve accomplished as a country, and hold tight to the knowing the tightness and bonds that form over the long lazy days of summer in New Zealand, yield the real soulful connections that make life worth living.
Denizen’s summer issue will be released from Monday 30th November.
Australian artist Jonny Niesche is hot property. Best known for his iridescent paintings that shimmer with pigment, being with Niesche’s work can be a seductive sensory overload as well as a ticket to an elegant futuristic realm.
Materially fetishistic, his practice is celebrated for bold chromatic expanses and saturated tones that dissolve from one hue to the next in an unfolding play of light and colour. The effect is intensified by the indistinct edges between bands of colour that surround dark middle ground. These reductive forms that hum and vibrate with vivid colour are often set against metal and mirror, offering shifting, alluring experiences of form, space, and movement.
As one tone blurs and dissolves into the next, a silky insubstantiality of pure colour and sensation emerges. The glowing neon tones and soft pastels that flow from a mysterious centre are finished with reflective rims, mirroring the viewer back to themselves in a surprising encounter with the art work.
For his first solo exhibition in New Zealand this November at Starkwhite, Niesche pulled out all the stops, extending his practice off the wall to create a total architectural environment. Poikilos is a spatial, immersive experience carefully constructed from the ground up. Offering Starkwhite visitors a vastly transformed experience of the space than they might have known previously, each element in Niesche’s intentional composition contributes to the creation of a spatial ambience that hedges us towards the emotional and slightly unknown. Crisply bright and filled with lushly seductive surfaces, the exhibition seeks to destabilise perception, offering an architecture to sharpen the senses.
In February, Niesche will also have a solo presentation at the Auckland Art Fair recreating the atmosphere of his Starkwhite exhibition. A practice that draws equally on formal elements of twentieth-century art and the shiny allure of popular culture — he has previously drawn on colours from David Bowie’s Aladdin Sane album cover and Debbie Harry’s 1970s make-up — Niesche’s disco-era glamour fused with New York minimalism is sure to prove one of the fair’s must see presentations.
Is there anything better than relishing a balmy evening outdoors with a glass of something good in hand? In honour of warmer weather and longer evenings, we’ve rounded up some of the city’s coolest hidden courtyards. From the lush and leafy to the cute and cosy, these courtyards are the place to be.
Clay Natural wine and delicious bites can be enjoyed in peace out the back of Karangahape Road wine bar Clay, where the courtyard catches the golden afternoon sun. While the menu changes weekly, you can always expect excellent small plates, an irresistible handmade pasta dish (or two) and some of the best pizza we’ve ever tasted.
East Street Hall The hottest place to be on a balmy summer’s night, East Street Hall’s out-back area draws crowds of enthusiastic revellers in droves, and is handily shielded from the view of passers’ by. Settle in with a fresh, herbaceous cocktail and a plate of silky hummus on the side if you’re feeling snacky.
Pasta & Cuore There’s nothing better than a romantic Italian meal under this eatery’s verdant trellis, cosily hidden from the hustle and bustle of Mount Eden Road. Bonus: This humble eatery is also home to some of the best pasta in Auckland.
From left: Clay’s sun-soaked courtyard; Beau is tucked away in Three Lamps
Conch Rain or shine, night or day, Conch’s out-back area is cosy and comfortable, with private booths that always make us feel at home. Sit pretty from 4pm with Happy Hour, which will see you sipping tap beer and rosé for the nice price of just $7. There’s also a tasty menu of handmade tacos, arepas and pizzas if a bite or two is in order.
Beau Nestled in Ponsonby’s Three Lamps, wine bar Beau enlivens the area with its tasty bites, great drinks and hidden, sunny courtyard. The menu is perfect for grazing, with picks like oysters, charcuterie and prawn po boys sitting alongside small plates and large plates such as roast cauliflower, fried chicken and fresh ceviche.
The Kimchi Project This Korean-inspired eatery on Lorne Street is a must for its light-filled courtyard at the rear, filled with plants and hanging lamps. Open for brunch, lunch and dinner, this all-day eatery deserves a visit any time of the day. As its name suggests, kimchi is the star, with dishes such as kimchi waffles fries, kimchi seafood laksa and kimchi fried rice showcasing its deliciousness.
To honour the latest release of Church Road TOM, revered chef Ben Shewry has crafted a recipe that, much like Chris Scott’s winemaking philosophies, centres on simplicity and quality ingredients, harmonising to create delectable flavours.
Sirloin steak, salsa verde butter and kale mashed potatoesrecipe Serves 2 or 4 if doubled
Salsa verde butter 120g salted butter, softened 2g finely chopped garlic 40g flat leaf parsley, roughly chopped 60g basil leaves 20g capers 30g cornichons, roughly chopped 20g wholegrain mustard 1⁄2 tsp lemon zest Salt and white pepper to taste
Method Combine all ingredients in a food processor and blitz until well combined but not completely smooth. Set aside at room temperature until needed. This can be made the day before and stored in the fridge.
Kale Mashed Potatoes
Kale salad 60g kale, shredded 4mm wide with a knife 1⁄4 clove garlic, finely chopped 10g finely grated parmesan 8g olive oil 10g lemon juice Salt and black pepper to taste
Mash 400g peeled Desiree potatoes, cut into quarters 85g milk, hot 85g salted butter, diced and at room temperature Salt and white pepper to taste
Method Begin by making the kale salad. Combine all ingredients in a bowl and mix well. Set aside until needed. Store in the fridge if making ahead of time. For the mash, simmer the potatoes in a saucepan with a pinch of salt until tender. Drain well and return cooked potatoes to the pan. Place the pan over a very low heat and allow potatoes to dry out for 1 minute. Pass potatoes through a fine mesh sieve into a bowl. Add butter and mix well, then add milk and continue mixing until the butter has melted completely and the mash is smooth. Season with salt and freshly ground white pepper. Fold the kale salad through the mash.
Steak and pan sauce 2 x 250-300g sirloin steaks from your favourite butcher, thick cut 30g finely diced shallot 1 clove garlic, finely diced 40ml Church Road McDonald Series Cabernet Sauvignon 1 tbsp oyster sauce 30ml olive oil 30g butter Salt and black pepper to taste
Method Heat a heavy frypan over a medium heat. Season steaks liberally with salt and black pepper. Pour olive oil into the pan, add steaks and sear on all sides. Cook in the pan over a medium heat to your preferred doneness. Remove steaks from the pan and place on a plate in a warm place. Turn heat to low and add shallot and garlic to the pan. Cook gently for 4 minutes or until cooked and fragrant. Add wine and simmer gently to deglaze and reduce slightly. Add oyster sauce and butter, remove from the heat and whisk well until butter is emulsified into the liquids. The sauce should be thick. Check seasoning. To finish, place a large spoon of kale mash on each plate, then the steak alongside the mash. Spread a tablespoon of salsa verde butter on each steak. Finish with the sauce.
The road to car ownership is paved with pros and cons. While independence, convenience, the ability to travel to any location within driving distance and general mobility are all the obvious reasons that people invest in a vehicle (as well as aesthetics and design), as any driver knows there are not-so-breezy aspects to the process.
Until now, insurance, registration, maintenance and depreciation have all been necessary pain points to factor into the reality of car ownership — but what if it were possible to enjoy all the benefits of owning a brand new car, in a far more flexible and hassle-free way?
Sixt, an innovative global company, has joined forces with The Giltrap Group, bringing a new offering to our shores that’s set to turn the model on its head. Providing all the benefits of car ownership minus the inconveniences that come with it, Sixt’s fresh alternatives encompass both a new car subscription and an ultra-modern level of car rental. Together with the more familiar short-term and long-term rental options, the subscription service gives drivers access to flexible car usage options of six, nine or 12 months with a brand new vehicle that best suits their needs.
Easy to use, book and pick up, the subscription is available with one month’s initial advanced payment on Sixt’s website and with pick-up from the company’s Auckland Mobility Centre at 120 Great North Road. The subscription will soon be available around the country from January 2021, also encompassing a home delivery service.
All-inclusive and competitively-priced, all budgets and car types are covered, with EV’s, compacts, limousines, SUVs, all-wheel drive and luxury sport vehicles on offer. The range starts at $995 a month with the versatile Skoda Octavia wagon; hatchbacks are priced from $1,045 a month with the Volkswagen Polo GTI; while electric vehicles begin at $1,695 a month with the second generation Nissan Leaf. Those looking for something special can also get behind the wheel of a Land Rover Defender for $3,295 a month, and all of the aforementioned vehicles are brand new.
Going the extra mile to suit each driver’s individual needs, there are myriad personalisation options including exterior and interior colour, wheels, sunroof and an audio system upgrade.
EV leadership is important to this new venture, with Sixt’s rental fleet aiming to have 25 percent of its selection made up of electric vehicles by 2025. Eager to see if one is right for your lifestyle? You can try one out for $79 a day, $499 a week or $1,695 a month on a 12-month subscription.
So, if you like the thought of driving away with a brand new car without any of the associated hassle, Sixt’s innovative car subscription offering could be the one for you.
Everyone’s favourite Japanese-Peruvian restaurant, Azabu, has taken up residence in the Eastern Suburbs. Bringing its utterly delicious modern fare, Azabu at Mission Bay can now be found in the historic Mission House site.
Savor Group founder Lucien Law says the arrival of Azabu into Mission Bay is an ideal meeting of the cuisine for which it is adored, and the prime location. “We’ve had such success and great loyalty in Ponsonby,” he says, “and we thought it was the perfect time to bring the offering to the Eastern beaches, as it’s a great location with a large catchment area.”
The Lance Herbst-designed building easily lent itself to a Japanese sensibility, thanks to its minimal feel and high quality craftsmanship. A refresh of the interiors palette (carried out by Izzard Design) heroes shades of warm, burnt orange, and the outdoor seating is suitably picturesque. Taking advantage of the incredible outlook, the courtyard has been transformed into the Roku Gin Garden in collaboration with Roku Gin, and is the ideal place to while away an afternoon under the ingenious retractable roof covering.
From left: The refreshed interior is courtesy of Izzard Design; The new toothfish dish
Within the food offering, helmed by the much-lauded Executive Chef Yukio Ozeki, diners will find all the dishes they know and love from Azabu’s Ponsonby Road site, as well as some new additions to the fold, exclusively available at the Mission Bay location. A particular favourite is the toothfish — moreish bites of impeccably-cooked fish are deeply umami, glazed with saikyo miso and finished with aji verde and a sprinkle of chives. A roasted coconut and yuzu slice with toasted meringue is the dessert of summer, a fresh and tropical finish to any meal.
In another bid to capitalise on the seaside location, Azabu at Mission Bay is also offering diners a special Japanese-style long weekend lunch, perfect for those lazy days of summer at the beach. On offer for groups of four and up, it’s the perfect opportunity to sit back and relax as the chefs send out a delicious variety of dishes.
Left: Coconut and yuzu slice
“The long lunches will be fantastic for people catching up with friends and family,” enthuses Law. “It’s a no-brainer to order a high-quality set menu, and as it’s Japanese the food is nice and light.”
With its double-hitter appeal of delicious culinary offering and spectacular location, Azabu at Mission Bay has opened its doors just in time for the summer we’re all feverishly anticipating; on a languid, sunny afternoon, you know where we’ll be.
Opening hours: Wednesday to Friday: 12pm – late Saturday & Sunday: 11am – late Closed Monday & Tuesday
Azabu at Mission Bay
44 Tamaki Drive
Mission Bay
Auckland
It’s that time of the year again, when we take stock of the cupboards to make sure we’re fully equipped for hosting our loved ones for long, sunny lunches, balmy evening meals and fast-approaching Christmas feasts. God forbid we run out of glassware, plates or cutlery in the process of serving up our painstakingly-perfected menu.
In order to prevent this from happening, we’re making it a priority to peruse The Studio of Tableware’s excellent Entertainers Dozen sale, currently taking place for a limited time. Featuring a range of the high quality products stocked at the retailer, as the name would suggest this sale focuses on sets of 12 — looking for some elegant champagne saucers that double as dessert vessels? Look no further than this Spiegelau set.
A high-quality gold cutlery set will add a Midas touch to any table spread, while this collection of textured porcelain crockery by Thomas Loft is a must to keep on hand. We’ll also be keeping an eye out for Christmas gifts like these sweet Italian-made forks, perfect for a slice of cake or a fresh oyster, or these hand-moulded stainless steel steak knives.
The Studio of Tableware Entertainer’s Dozen sale is only on until November 30, so we recommend heading over to their website or visiting them in-store quicksmart, so you can make sure your entertaining is up to scratch this summer.
For more exclusive access to what the city has to offer, engaging content, excellent imagery and thought provoking commentary on the life that surrounds you, subscribe to Denizen magazine now.
