Many of us are used to the constant rotation of bottles, pottles and packaging that comes with any comprehensive cosmetics collection, however the environmental effects of disposing of the aforementioned are usually not ideal — and often, detrimental.
Taking this into account, Ecostore has expanded its popular hair care range by delving into the realm of solid shampoo and conditioner bars.
Made from plant and mineral-based ingredients, the clever haircare bars are vegan, 100 percent soap-free and have a mild pH.
Ecostore shampoo bars
The shampoo bar is crafted in three different formulations. The first uses argan and coconut oils to hydrate issue-free hair, while jojoba oil and shea butter nourishes and smooths dry and damaged locks, and kale protein helps to volumise and strengthen fine hair. The conditioner bar is nourishing for all hair types.
Even though they’re not the liquid formulation many of us might be used to, never fear; you’ll still get a good scrub as these bars lather up luxuriously, providing approximately 60 washes per bar.
Most impressively, they come packed in recyclable cardboard packaging, so clean, deliciously-scented and nourished hair can be achieved all without a plastic bottle in sight.
Have you ever stopped to really think about the role bees play in our day-to-day lives? As they’re responsible for most agricultural and horticultural pollination globally, there can be no overstating how important bees are within our entire ecological system. They also make a variety of products humans consume and use, the most obvious being honey and wax, plus propolis and royal jelly.
Due to habitat loss, diseases, parasites, pesticide poisoning and the effects of climate change, the global bee population is declining and needs our help to survive — which seems only fair seeing as we’re the ones responsible for their plights.
Here in Aotearoa, September is Bee Aware Month. Coordinated by Apiculture New Zealand to bring awareness to the importance and the struggle of bees, Bee Aware Month is all about sharing ways in which to support our local bee population.
From properly-certified honey to plants bees love, here we hope to provide inspiration for you to do your bit in helping our vital winged friends.
Ponsonbees
SUPPORT BEE-FRIENDLY BUSINESSES Ponsonbees In 2019, duo Sam Allen and Hohepa Rutene created Ponsonbees, a revolutionary beehive business that gives Aucklanders the chance to own their very own colony of honeybees. It is a setup that incites a simple quid pro quo: the bees are graced with a nice, safe home, and in return, the owners receive fresh honey and a consistently pollinated back yard.
For the Love of Bees Through workshops, community events and talks, For the Love of Bees educates Aucklanders on the environmental issues at hand and works to develop solutions to save the bees. Since the initiative’s beginnings back in 2016, Sarah Smuts-Kennedy and her dedicated team have planted sets of hives in two inner-city, public parks — Myers Park and Victoria Park — the latter of which facilitates a free, weekly bee-keeping school and a gardening teaching hub for local children.
Bees up Top Founded by couple Jess and Luke, a duo of passionate urban beekeepers, Bees up Top aims to increase New Zealand’s bee population by supplying healthy, happy hives to urban areas, and to educate our future generation on the importance of keeping the little winged workers around. Rescuing bee swarms before the exterminator is called in, Bees up Top re-homes them, and also extracts the honey collected by said bees, presenting it to the urban hive custodian.
Did you know: Worker bees produce about 1/12th of a teaspoon of honey in their lifetime.
HELPFUL HONEY Many of us might view honey as just another delicious spread or sweetener, but there’s far more to honey than just what ends up in a container on the supermarket shelf. Mānuka honey in particular is prized the world over for its medicinal purposes, and because it’s so rare, reportedly over 80 percent of the mānuka honey sold in the world is fraudulently labeled as such. Therefore, it’s important to utilise the power of your dollar and support businesses that treat bees with care and respect, as well as being honest when it comes to the contents of the jar. As well as stocking a range of high quality honeys, Huckleberry organic grocer makes its own Mānuka blend harvested carefully from Northland honey bees. Comvita is another well-regarded New Zealand brand, with all its UMF® Manuka Honey able to be traced to its source. Always do your own research to ascertain whether what you’re buying is genuine.
Did you know: A honey bee must visit about 4 million flowers to produce 1kg of honey.
WHAT TO PLANT Planting large clusters of a single type of plant will attract bees to your garden. New Zealand website Trees for Bees has a full list of bee-friendly plants from herbs and kitchen plants, to ornamental flowers and trees. The selection includes basil, pot marigolds, lavender, apple trees, Michaelmas daisies, NZ jasmine, harakeke (NZ flax) and many more. Find the full list and more tips here.
Did you know: Bees have been producing honey for at least 150 million years.
HYDRATION STATION Give a tired, thirsty bee a hand by putting out fresh, pesticide-free water for them to sip. You can put pebbles or a twig in the water for them to rest on while they rehydrate.
Did you know: One beehive of honey bees can produce up to 150kg of honey per year.
PESTICIDE PRACTICES Ideally, we wouldn’t spray our plants at all, but if pest or disease-control is urgently needed then there are a few guidelines you can follow. Firstly, do your research as to whether spraying is absolutely necessary. If it is, make sure to not spray when the plants are in flower, or when bees are present. Very early morning or at sunset, even after sundown, are best times to spray plants if you need to, as bees will be in their hive.
When it comes to a certain level of design, innovating within that realm showcases the pure ingenuity of technology and craftsmanship for truly stunning results.
The timepieces within Rolex’s collections are exquisite examples of watchmaking technology that exceeds the norm, harnessing the innovation so respected by the iconic maker’s legions of devoted wearers and collectors — and its new 2020 collection is no different.
We couldn’t be more impressed with the four new watches joining its Oyster Perpetual collection, rendered in a range of suitably handsome materials with impeccable finishes.
The new Oyster Perpetual Datejust 31 timepiece utilises Rolesor (combining Oystersteel and 18 carat white gold), with the dial available in four different variations. We are particularly besotted with the first, featuring a bezel set with 46 brilliant-cut diamonds with an aubergine, sunray finish dial and a diamond-set Roman VI.
A new Oyster Perpetual 41 joins the range, as well as vivid new lacquer dial variations of the Oyster Perpetual 36, with the Oyster Perpetual 41 offering a Chromalight display — meaning the hands and hour markers are coated or filled with a luminescent material that emits a long-lasting blue glow in dark conditions.
Two new Submariner professional divers’ watches have also beenunveiled with a redesigned and slightly larger, 41 mm case, both guaranteed to be waterproof to a depth of 300 metres (1,000 feet).
Lastly, the new Sky-Dweller model has been fitted with an Oysterflex bracelet for the first time, made from a metal overlaid with a comfortable elastomer, a high-performing material that is very durable and resistant to environmental effects.
Whether your style is statement-making or subtle, you can be sure these new additions to the Rolex family, like all the watchmaker’s timepieces, are unparalleled in their performance and aesthetics. Innovative yet classic, they are yet another expression watchmakers’ reputation for excellence.
There is something about the 80s that feels particularly appealing right now. Perhaps it’s in looking back at the era’s hedonistic, over-the-top culture, that we’re reminded how reserved we are in comparison. As a result, the 80s is experiencing a resurgence in design and architecture — more reimagined than replicated — but still bringing the experimental proportions and fun finishes of the era into a contemporary context.
Lambert & Fils’ Beaubien Wall Double Shade light, from Backhouse,nods to this home’s 80s sensibility with its striking, geometric shape.
In this large Melbourne home, Director of Doherty Design Studio, Mardi Doherty, embraced notes of the 80s to create glamorous, fun spaces, highlighting the building’s more unusual features and re-configuring the layout to make it suited to a family with three children. Working alongside building designers Ari Alexander Design Group and Ben Scott Garden Design, Mardi ensured that the charming bones of the home didn’t get lost in its new identity — choosing to nod to 80s sensibilities by using bold colours, and employing striking, geometric architectural details.
An expansive entranceway with custom terrazzo floors frames the residence’s piece de resistance, a pitched glass atrium that runs the length of the home and sets the artistic tone to follow. Sculptural, colourful artworks feature in every room, and introduce an element of intrigue so that anyone thinking they have this home’s number, is surprised at every turn. Colour is employed with confidence. Like in the small sitting room, for example, an arresting, dark green space with an opulent, verdant shell and one wall tiled in mirrors (a direct ode to the 80s).
Out the back, a new extension comprising two new bedrooms stands in curved contrast to the home’s more triangular features. Clad in powder-coated aluminium battens, the addition is as sculptural as it is practical, exemplifying a balance that has been mastered throughout the rest of the residence.
From the kitchen, bathed in all-day sunlight and featuring a three-and-a-half metre Cote d’Azur marble bench and navy-blue cabinetry, to the cocktail bar, cleverly designed to conceal a column that was too expensive to remove and conveniently located between all the downstairs living spaces, to the outdoor fire pit and swimming pool, this home is filled with opportunities to entertain. While upstairs, the bedrooms and master suite are designed for each individual family member — creating an environment that can be busy and bustling or quiet and calm, the two modes never mutually exclusive.
After studying interior architecture at New York’s Parson School of Design and doing post graduate work on hospitality projects for renowned American design firm Meyer Davis, Danielle Bates returned to New Zealand in 2005 to launch her own interior design company. With a portfolio of exceptional completed design work that spans both high-end residential homes working alongside some of the country’s most revered architects, and hospitality design, including the recent refit of Soul Bar & Bistro, Bates shares her design inspirations.
Soul Bar & Bistro interiors by Danielle Bates
I don’t like to over-design. My objective is always to create something calming, individualised and timeless.
My work is influenced by a client’s initial thoughts and images, which I use to develop a concept. I’ll then guide them into a unique and timeless aesthetic, taking into consideration three essential elements: architectural tonal texturing, which I define as the creation of depth and form with similarly coloured materials in an architecturally defined manner; a neutral palette that allows for colour, personality and distinctiveness through art, accessories and accent furniture; and a synergy between exterior and interior materials.
I love the design work of Vincent Van Duysen. His architecture and interiors are flawless to me. There is an understated beauty in the materials he uses, especially his unique timber finishes. I would be very happy if I had his sample library in my office. I am also inspired by his integration of light and dark components, along with the way he uses traditional elements in a modern way. Closer to home I think that Brett Lee Studio in Sydney has some beautiful work. I like the neutrality and tonality of these spaces but would personally favour furniture that was more inviting.
From left: Revert side tables by John Eric Byers; Era chair by David Lopez Quincoces for Living Divani from Studio Italia
One of the most versatile pieces of furniture I’ve come across is the Era Easy Chair in leather by Living Divani. It is an excellent desk, dining and accent chair.
My three favourite furniture pieces are the Depadova Yak Armchair in black leather — it lifts the game in any room and is the most comfortable chair I know. A large cubic coffee table made out of Pietra Grey stone that I recently designed for one of my clients, and a Baxter Miami Roll sofa that I have never found the right space for. It needs a very large secondary living (or entertaining) area.
I enjoy working on hospitality projects as there is more opportunity for creative risk-taking. I like a lot of the hotels and restaurants designed by Meyer Davis Studio in New York. I also like the hotels of Block722+ in Greece.
The last thing I bought for myself personally and loved was a Revert side table by John Eric Byers.
Queenstown home interiors by Danielle Bates. Photo: Marina Mathews
I have very fond memories of San Miguel de Allende in Mexico. It is elegant and super stylish with well preserved historic architecture. Police ride on horseback through the cobbled streets wearing chic electric blue jackets and white jodhpurs. There are some fantastic rooftop restaurants and many inspiring boutique design stores.
On my personal wish list is a Piet Boon Kobe coffee table.
I’m always inspired by projects that employ a clever combination of stone and metal, I love to create bespoke hardware or accents that elevate and surprise.
The last design piece I added to a project that I loved was a Baxter Damasco sofa and ottoman.
One book all people passionate about design should read is Ezra Stoller, Photographer. It is a breathtaking collection of photography that captures iconic modernist structures. Stoller had a unique ability to turn buildings into monuments through his stunning visual photography.
Queenstown home interiors by Danielle Bates
A current inspiration for me is modern Brutalist concrete architecture, past and present. Although it is a controversial, polarising aesthetic and there is a lot of it I don’t enjoy, I find the simplicity and rawness of some structures magnificent.
Before I moved to New York, Wallpaper magazine introduced me to the world of design and undiscovered travel destinations. I have a complete archive. I never wanted to miss out on the next city to be reviewed. And at the time I was particularly obsessive about the advent of boutique hotels, and restaurant and bar interiors.
If I wasn’t doing what I am, I would work in film. I appreciate the art of captivating and transporting viewers from their reality.
While Auckland has certainly seen a lion’s share of enticing new hospitality openings this year, longevity and reliability is to be celebrated — especially given the recent hardships faced by the industry at large.
Vietnamese restaurant Cafe Hanoi is one such restaurant, marking a decade in business this year with an exciting move to a new venue. But, don’t worry, it’s not going far — co-owners Tony McGeorge and Krishna Botica have worked with Cheshire Architects to create a brand new restaurant in the site of the old 1885 nightclub.
Chargrilled beef bavette
With a larger dining space, the restaurant will also encompass an open kitchen with chef’s table counter seating and a private dining room that can accommodate 44 guests, double that of the original private space.
Executive chef Nathan Houpapa has created a new menu that draws heavily on his culinary experience travelling throughout Asia, and the traditional French influence in Vietnamese cuisine.
The Sharman cocktail
Highlights include anise roast duck; chargrilled beef bavette with fish-sauce caramel; chargrilled local octopus with green chilli kaffir sauce; and New Zealand clams with lemongrass ginger broth and Thai basil.
It’s a new and exciting era for Cafe Hanoi, says Botica, who can’t wait to welcome guests to the beautiful new space for the same delightful experience the restaurant is known and loved for.
The sun is out, and so are we — of Level 3 lockdown. Again. One of the hardest parts about lockdown is not being able to see friends and family if they’re not part of our bubble. Another, perhaps more privileged challenge, is missing the act of going out for a meal.
Now we’re all allowed to mingle again, why not plan to reunite with your loved ones around a table in one of Auckland’s many great restaurants?
Ponsonby Road Bistro Always consistent, and consistently cosy, Ponsonby Road Bistro is our go-to in the suburb for a snug and relaxed meal with loved ones. We’ll have the confit duck, thanks.
The Engine Room We always feel at home at Northcote Point establishment The Engine Room, thanks to its hospitable interior that’s as welcoming as its staff and enticing bistro dishes, such as steak frites or pork schnitzel.
Ortolana Italian-inspired bistro Ortolana turns on the charm for every one of its patrons, helped along by its cheery space. Sit beneath the distinctive twinkling Monmouth glass lights and dig in to one of the expert pastas or locally-sourced meat dishes.
The Golden Nest at Woodpecker Hill
The Golden Nest at Woodpecker Hill The Golden Nest at Woodpecker Hill is a new incarnation of an old favourite — you guessed it, Parnell’s Woodpecker Hill. Recently revitalised with a menu focused on sharing plates and smaller, snackier portions, this is the perfect place to catch up over dumplings, cheesburger baos and cocktails.
Williams Eatery It’s no surprise family-run Williams Eatery are experts at a warm welcome, with its Wynyard Quarter space providing the perfect spot to soak up the sun over delicious brunch fare, a small selection of irresistible pasta and a glass of natural wine. Cheers to that.
Cassia Something about stepping down the stairs into Cassia’s warm, inviting space has us feeling instantly cocooned. Coupled with the incredible flavours of the modern Indian restaurant’s menu, it’s always a winner.
Ahi Why not celebrate a reunion with your nearest and dearest by experiencing a newly-opened eatery together? Ahi, Ben Bayly’s highly-anticipated new restaurant, has just opened at Commercial Bay, and the menu is a tasty celebration of New Zealand ingredients.
Culprit
Culprit Chefs and Culprit owners Kyle Street and Jordan MacDonald know how to make a meal special and memorable. Opt for the ‘Taste of Culprit’, involving the restaurants famed trolley bites plus a shared main and sides for the table, or the ‘Epic Menu’ which will see you taken on a delicious culinary journey of the duo’s signature inventive flavours.
Apéro Walking into Karangahape Road wine bar and eatery Apéro, you’ll instantly feel at ease in the long, brick-walled room. With a menu of simple yet expertly-executed dishes and a considered wine list, it’s an ideal spot to while away an hour or three getting each other up to date on all you missed during lockdown.
Ostro This downtown institution boasts some of the best views in the city. Tucking into a meal as the sparkling water lights up the faces of the ones you love, you could take advantage of dining with more people by ordering from the ‘to share’ section — slow cooked Te Mana lamb shoulder, anyone?
Gemmayze St What better cuisine to eat for a family reunion than one that’s all about community? Lebanese eatery Gemmayze St will see you in good stead with any one of its mezze dishes, and the airy space means there’s plenty of room.
Regardless of whether your old man is a nature lover, an art buff or just a simple dinner-and-drinks type of guy, there’s plenty you can do to celebrate Father’s Day. Simply consult our list below and let the brownie points roll in.
Take him out to dine Dinner is not exactly a groundbreaking concept, but the joy of a good feed with good company is something we’re not taking for granted as of late. There’s an array of enticing dinner deals on around Auckland, from favourites such as Ostro‘s Sunday Roast, Soul‘s special three-course meal and NSP‘s long Italian-inspired lunch (with frosty Peroni included). We’ve rounded up the best places to visit in town this Father’s Day, be sure to get in quick to secure your spot.
Have him indulge in a spa treatment It’s fairly likely Dad’s brushed up against some unusually stressful situations this year, so a luxurious spa treatment of some sort is long overdue. Luckily, the experts have it covered, with a suite of relaxing and invigorating options available. East Day Spa is offering Dad’s Day Off and Pampering For Papa packages, incorporating a mix of massage, facials and treatments. Elsewhere, Spring Spa has it covered with Boxing Pro (including Hemp Seed massage and Studio Box class pass) and Detox Dad (including signature massage and Codage facial) packages. Forme Spa‘s Rock Me and Work Me Out massages are also a popular pick, as is its Biolements Facial for Men.
Take him shopping There’s only so much online shopping one can do, so why not go analogue with an IRL retail experience. Whether Dad needs something in particular or simply wants to explore recently opened destinations like Commercial Bay, pop to shops and make it a day to remember.
Peruse an art gallery Get a well-deserved dose of culture by visiting one of Auckland’s excellent art galleries. We recommend Auckland Art Gallery‘s exhibition I’m Your Man (A Portrait of Leonard Cohen), which pays tribute to the works of revered musician and poet Leonard Cohen. It’s perfect for art buffs and music aficionados alike. If you’ve forgotten a gift, nip to the thoughtfully curated gift shop.
Go for a hike Put those long lockdown walks to good use and link up with your dad for an amble in the great outdoors. From beachside strolls to bush treks, there’s plenty of beautiful local walks and hikes across Auckland to choose from. Fresh air and quality time — what more could you want?
Or, just buy him a gift and be done with it If time pressure or distance has disrupted best-laid plans, never fear, there’s always the option of a great gift. From simple tokens of love to sublime gestures, our gift guide is sure to inspire the perfect present for your dad.
Embracing our restored freedom once again with a bang, Ben Bayly’s highly-anticipated new restaurant has opened in Commercial Bay.
Named Ahi, meaning ‘fire’ in Te Reo Māori, the eatery is situated on level 2 of the humming downtown precinct and champions the unparalleled produce of Aotearoa in a way that aims to pay homage to both our special local ingredients, and the “people who harvest, prepare and serve them.”
From left: Ahi interior; scampi corn dog. Right photo: Anna Kidman
Multi-award-winning chef Bayly is opening the eatery as co-owner in conjunction with Christopher Martin, who will also be overseeing operations as the restaurant’s manager.
Bayly’s working career spans senior chef roles at Michelin-starred restaurants in France and London, and on our shores he has been a culinary force at 3 Hat restaurant The Grove, Baduzzi and Aosta in Arrowtown — now he’s channelling all his skill and talent into this new venture, to cook New Zealand food with a story.
From left: Butterfish in bull kelp; tahr tartare. Photography by Manja Wachsmuth.
The menu is exciting in its originality and inventiveness, often utilising traditional Māori cooking techniques in a contemporary way. To start, a selection of snacks are on offer, the likes of hangi paua with kahawai, sour cream and kawakawa; Whangaripo buffalo steak and cheese savouries and a scampi corndog all bring a fresh spin on what is considered ‘Kiwi cuisine’.
Larger dishes are equally enticing. Butternut with toasted harakeke, longkeeper jus and young punga joins the likes of boil up toast with Berkshire pork; charcoaled crayfish with a lemon-sorrel salad; wild fallow deer with parsnip and brussels; and butterfish wrapped in bull kelp with sea asparagus, plated to look remarkably like a glistening dark green pounamu.
From left: Pine and apple; caramelised marshmallow; granny smith sorbet and pine oil; Ahi lockdown sourdough
While there’s no doubt a large part of Commercial Bay’s appeal lies in its international hospitality offering, it’s brilliant to see a restaurant joining the ranks that is celebrating all the incredible native ingredients and food heritage our home country has to offer.
Ahi
Level 2
Commercial Bay
7/21 Queen Street
Auckland CBD 1010
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