Luxurious pragmatism is the mantra of capsule fashion. And in a world that feels increasingly complex, curating a wardrobe with elevated essentials is a small but satisfying act of simplification.
From left: Anine Bing cardigan from Muse Boutique; Ribbed cashmere raglan cardigan from Vince
The Cardigan: The long held domain of grandmothers everywhere, the convenience of the humble cardi is breathing new life into our knitwear. Perfect for practical layering, this piece will take you from the couch to out with ease.
The Shirt: While the white shirt is a wardrobe given, the addition of adding one with a dramatic twist, whether oversized, wide-collared, balloon-sleeved or subtly-embellished, will bring new opportunities to days when minimal is just not enough.
From left: Wool silk flare trousers from Gucci; Paltrow wool crepe trouser from Dadelszen
The Trouser: Avoid falling into the trap of the trend-driven trouser by opting for a style that puts the ‘perfect fit’ ahead of anything else. To find the style for you, consider a bespoke pant from the likes of Dadelszen, to show off all your best attributes.
The Blazer: Discard this piece’s corporate connotations, and embrace its powerful presence. The classic blazer is not only transformative but will prove one of your most savvy sartorial investments.
The Cashmere Knit: Luxuriously warm and made to last, high-quality cashmere is a delight to wear and can be worn season after season. Opt for a classic casual style along with a thinner version that can be worn under blazers for a combination that’s smart and chic.
From left: Isabel Marant Tatiana trench coat from Workshop; Double-breasted trench coat from Louis Vuitton
The Trench: Sitting somewhere between a heavy coat and a light jacket, the trench is a staple for its practical design and sturdy construction. Opt for one with unique detailing that will set you apart and lend a sartorial edge to wet weather pursuits.
From left: Khaite ribbed knit midi-dress from Net-a-Porter; Mr Lincoln wrap dress from Karen Walker
The Dress: Sophisticated and form-flattering, a simple black dress is the hero of the capsule wardrobe. From casual looks to formal events, this piece is as versatile as it is statement-making.
From left: Somewhere 01 jeans from Maggie Marilyn; Wellthread™ ribcage straight ankle jeans from Levi’s
The Jeans: Jeans have always been considered a wardrobe staple, but there are a few things to consider before adding a pair to your rotation. Alongside cut and quality, think about how the denim was produced and the values of your go-to brand. We love jeans, but when produced en masse, they can carry a hefty environmental impact.
The Tautai Contemporary Pacific Arts Trust has opened its first gallery space in central Auckland, dedicated to showcasing the works of contemporary Pacific creatives.
Founded in the 1980s by acclaimed Samoan-New Zealand artist Fatu Feu’u ONZM and a few of his peers, Tautai was born from a shared aspiration to support and promote Pacific visual artists. Since then, it’s had an important hand in promoting and nurturing the growing Pacific arts community in New Zealand, now further cemented with a dedicated space to showcase the important work being made.
With director Courtney Sina Meredith at the helm, Tautai has taken over the first-floor space previously occupied by Artspace on Karangahape Rd.
An award-winning poet, playwright and fiction writer herself, Sina Meredith described the new hub as a “beacon of aspiration for those who are coming into the arts,” with the name Tautai drawing on the Samoan word for navigator — an apt descriptor for a guiding presence in the art community.
The gallery’s inaugural exhibition, Moana Legacy, showcases several varying examples of Pacific art, from photography installations to hiapo, heritage works, charcoal drawings, digital pieces, a mural and even woven hair baskets.
Curated by multi-disciplinary artist Cora-Allan Wickliffe, the exhibition was developed in partnership with Melbourne gallery Blak Dot Gallery and features artists working in both New Zealand and Australia.
“Moana legacy is an opportunity to engage with, not only contemporary art practices now, but what artists of different ages — different levels whether emerging, senior or experienced — what they’re feeling now, especially in this time we’re in,” said Wickliffe.
“We want our communities to respond; to feel like they can see themselves there on the walls.”
Moana Legacy is available to view until 18th September in the Tautai gallery space.
Opening Hours: Monday to Friday: 10–4pm, Saturday & Sunday: Closed
For decades Jeanne Bertenshaw has been committed to fostering her love affair with Italian design.
Having started design store Matisse 30 years ago, and travelling annually to the Milan Furniture Fair since, there is one company that has held universal appeal. In 1997, Bertenshaw acquired the exclusive distribution rights to B&B Italia in New Zealand, and has since enjoyed a long and fruitful partnership with the brand.
Jeanne Bertenshaw
What do you see as being the core attributes of the B&B Italia brand? Globally, B&B Italia is renowned for being a leader in the contemporary furniture field, a key player in the history of Italian design and an excellent ambassador of Made in Italy. Quality, research and innovation are the most important values of the company’s DNA, which combine to create timeless pieces of design.
How has it managed to remain at the forefront of design for so long? Without a doubt, their partnerships with world-renowned designers and architects such as Antonio Citterio, Mario Bellini, Patricia Urquiola, Naoto Fukasawa, Piero Lissoni, Gaetano Pesce and many others have resulted in some of the most innovative and interesting design being created. Their designs combined with B&B Italia’s commitment to creating timeless pieces with strong aesthetics and functional values is what makes them so appealing.
Moon System designed by Zaha Hadid for B&B Italia
The company works with so many leading designers, do you have favourites? Patricia Urquiola and Antonio Citterio are designers I have watched grow and evolve over the years. Both are so different with their design approaches and personalities, however they are equally iconic in their own rights.
Urquiola has a strong approach to design that feels and looks beautiful, focusing on ergonomic design that informs her overall aesthetic – soft, organic and feminine, reacting to how we interact with our interiors. Where as Citterio has a more fine, masculine approach creating classic iconic designs.
What’s the most requested piece of B&B Italia furniture? The Charles Sofa, designed by Antonio Citterio in 1997. It was one of the first sectional sofas ever produced by any brand, and it started a whole new movement, that embraced the idea of relaxation.
What’s your favourite piece? The Diesis sofa by Antonio Citterio is an iconic 70’s design which has beautiful lines from every angle.
Serie Up 2000 designed by Gaetano Pesce in 1969 for B&B Italia
What do you think is B&B’s most iconic piece? The Serie Up 2000 chair was designed by Gaetano Pesce in 1969, and tells a personal story about the designer’s concept of women at that time. Pesce believed that women had always been unwilling prisoners of themselves, which is why the armchair has the shape of a woman with a ball and chain. It has such a strong meaning, that no one has dared to try and copy it.
What in your opinion is the most underrated piece? The Moon system by the late, great architect Zaha Hadid. It is a beautiful architectural piece that’s reflective of her distinct architectural style.
If you could only buy one B&B Italia piece what would you suggest? The Mart chair by Antonio Citterio with the cradle base.
Who’d have thought that ring-shaped, fried dough glazed in sugar would capture the hearts of people all around the world? Doughnuts are a universally-loved delicacy, but not all cultures enjoy them with pink icing and rainbow sprinkles. Different countries have their own renditions of the doughnut and so we thought we’d explore some of the most popular, as well as sharing where to go in Auckland to get a taste of the best.
Germany Berliner If you call yourself a jelly-filled doughnut fanatic, the German Berliner is a version you need to get around. Berliners boast an incredibly light and fluffy texture and are injected with a sweet fruit jam, typically raspberry, strawberry or cherry. They are finished with a light dusting of powdered sugar. If you want to know where to go to get a true Berliner, German bakery, Diehl’s Bakery in Wairau Valley, does the delicacy justice. Diehl’s Bakery, 65 Hillside Road, Wairau Valley
Berliner
France Beignets Pronounced “ben-yay,” the origins of the beignet allegedly date back to Ancient Roman times. But what we can gather from this historically-rich delicacy is that it was commonly enjoyed in France, before the French-Acadians introduced it to Louisiana. Rather than sporting the round, doughnut shape, beignets are square pockets of dough that have crispy exteriors and light, slightly cakey textures inside. A good beignet is always freshly-fried and dusted with powdered sugar and Depot serves them just like that during its breakfast hours Monday to Friday, along with a side of passionfruit curd for a fruity zest. Depot Eatery, 86 Federal Street, Auckland CBD
Beignets
Italy Bombolini Usually, a full-sized filled doughnut requires a bit of commitment to eat — especially with its oozing filling. The Italian bombolini, however, is like the regular filled doughnut’s little sibling. Yeast fried dough is filled with a perfectly-proportioned amount of cream, custard or chocolate and is small enough to be enjoyed in three mouthfuls. In Auckland, Il Forno Bakery makes them fresh every morning and is almost always sold out by midday. So, if you’re lucky enough to spot one in its cabinet, don’t think twice. Il Forno Bakery, 55 Mackelvie Street, Grey Lynn
Bombolini
Netherlands Oliebollen Dutch food comprises of some of the most comforting dishes such as bitterballen, poffertjes and one of our favourites — oliebollen. The imperfect shape of this doughnut varietal is due to the fact that the dough is scooped with an ice cream scooper, and put straight into the deep-fryer with no handling or shaping in between. Oliebollen are always served fresh, hot and dusted with powdered sugar and are sometimes even enjoyed with scoop of ice cream or two. And while Boy & Bird’s renditions don’t come with ice cream, they are served with salted caramel on the side and are filled with caramelised apples. Boy & Bird, 222 Ponsonby Road, Ponsonby & 215 Kepa Road, Mission Bay
Oliebollen
China Youtiao Doughnuts for breakfast might sound like a dream for some, but in China, it’s actually much more common than you’d think. Meet the youtiao, a long fried breadstick that is incredibly light, flaky and more like a choux pastry than a typical American-style doughnut. In China, the youtiao is enjoyed as a side, to dip into morning porridge (otherwise known as congee) or a sweet cup of soy milk (both of which are typical breakfast dishes). When a youtiao craving hits, Bun Hut on Victoria Street East is the place to go — they’re a bargain at $1.50 each. Bun Hut, 11 Victoria Street East, Auckland CBD
Youtiao
Spain Churros Similar to the Chinese youtiao, the Spanish churros boast the shape of a long stick rather than a circle and also have a similar texture. Instead of bready dough, churros have a light choux pastry-like lightness while the exterior is golden and crunchy. Thoroughly coated in cinnamon sugar, the decadent treats reach their peak when served with a side of rich chocolate sauce. Toro Churro has been Auckland’s go-to churro spot for almost a decade now. What started as just one food truck is now an empire of six permanent spaces, eight trucks and even a shop overseas in Mumbai. These churros are always fried fresh-to-order and are consistently delicious, crunchy on the outside and light and airy on the inside. Toro Churro, Various locations
Churros
South Korea Kkwabaeggi Doughnuts are not overcomplicated in South Korea. Despite a number of massive doughnut franchises having landed in Korea a long time ago, many of the locals seem unfazed, choosing instead to remain loyal to the kkwabaegi. These braided twist doughnuts are usually made with glutinous rice flour (for a chewier texture) and are dusted in sugar crystals for a sweet flavour. They’re a common Korean street food but if you want to try them here, head to the Julie’s Donut inside Tai Ping Supermarket in Wairau Valley. There, the delicious morsels are freshly fried, include pumpkin purée for a softer texture and only cost $5 for three. Me Kitchen, 25 Porona Road, Wairau Valley
Kkwabaeggi
India Gulab Jamun Fried food is done really, really well in India. While Indian cuisine includes a number of battered and fried dishes, they don’t ever feel too oily or heavy and the same goes for the gulab jamun. What differentiates this from other doughnuts is that, instead of a yeast dough, the gulab jamun is made from milk solids that have had the water evaporated from them before being kneaded together into a dough and deep-fried. This allows a denser, more moist and cake-like texture and while some variations are served dry, many are taken a step further and are drenched in sugar syrup. Auckland Indian Sweets & Snacks shop on Dominion Road sells both variations, as well as an array of other treats such as barfi and jaleebi which are also delicious. Auckland Indian Sweets & Snacks, 852 Dominion Road, Mt Roskill
Gulab jamun
Greece Loukoumades Speaking of drenching morsels in syrup, these Greek doughnuts are most definitely worth mentioning. Loukoumades are honey puffs that are impossibly fluffy and perfectly sweet. Typically soaked in a hot honey syrup, these doughnuts make for the perfect pairing with ice cream that melts into them when served hot. At Gerome, the dish is served with coffee ice cream to balance out the sweet honey flavours, alongside crunchy hazelnuts, creamy mascarpone and decadent Nutella to complete the dessert. Gerome, 269 Parnell Road, Parnell
The traditional Chinese bao, otherwise known as ‘baozi’ has been a prevalent delicacy in Northern Chinese cuisine for centuries. After a New York chef named David Chang shared his iconic pork belly bao at his restaurant Momofuku, baos have turned into a staple at almost every Asian-fusion eatery. Auckland has jumped onto the delicious pillowy buns with enthusiasm, adding their own modern spin to the morsels. For those looking to try the bao on home soil, here is where to get the best.
Miso-braised Wagyu brisketbao from Hello Beasty The bao from Hello Beasty might not look like the most decadent but it’s packed with unique flavours and is one of our favourite baos in town. The Wagyu brisket is tender and flavoursome What differentiates this bao from the rest is the chilli lime sauce, which has a zest and zing rather than the sweetness most baos tend to lean towards. The yuzu pickled cucumber also adds to the tanginess to the overall flavour and as these are quite light, they are unbelievably moreish.
Signature slow-cooked pork belly bao from Hot Hot Asian Eatery Sandringham Road is renowned for its delicious Indian fare, but Hot Hot Asian Eatery is also worth noting as this restaurant serves some of the tastiest Asian-fusion dishes in town. The signature slow-cooked pork belly bao is paired with spicy sriracha and creamy mayo, making the pork saucy, seeping through the pillowy soft buns. The addition of crushed peanuts adds a heavenly crunch, a slight milkiness and a nutty aroma, acting as the ‘cherry’ on top of the bao.
The pulled pork bao from The Rolling Pin
Pulled pork bao from The Rolling Pin For those that want a bao that is stuffed to the brim and can barely shut, The Rolling Pin is where you need to go. Back when they were only a food truck, dumplings were the signature dish, however, the bao specials that occasionally popped up would sell out every time. Now, in the new permanent space located in Wynyard Quarter, The Rolling Pin has put two types of baos on the menu and the pulled pork version cannot be beaten. The juicy and saucy pork is elevated by the apple slaw and the thick slather of chilli mayo makes it ooze with sauce following each bite.
Organic tofu buns from Janken Everyone raves about the steamed buns at this Herne Bay spot. Although Janken is not a Chinese restaurant, baos have also been a part of Japanese cuisine for as long as we can remember. You might think that these ones have the potential to be quite dry as the bao is thicker in comparison to the filling, but the softness of the bao makes the overall dish so light, it ends up balancing the ratios. The thick slab of tofu is glazed with teriyaki dressing, lending the bao an umami flavour, and the eggplant is doused in a sweet date miso with pickled ginger.
Pork belly bao from The Blue Breeze Inn If you didn’t have a pork belly bao when dining at The Blue Breeze Inn, you might as well say you didn’t dine there at all. These are an absolute must, they have never been taken off the menu and probably never will for very good reasons. The bao itself is unbelievably plushie and soft like a cloud, but we think the star is the filling. A thick cut of pork belly with crunchy crackling is sandwiched between the bao along with a slather of hoisin sauce, pickled vegetables and coriander. You really can never go wrong with these.
Smoked beef brisket bao from Chop Chop Noodle House
Smoked brisket bao from Chop Chop Noodle House Right around the corner from The Blue Breeze Inn is its little sister restaurant, Chop Chop Noodle House. Although these two eateries are closely related, Chop Chop most definitely has its own unique and exclusive dishes, one of them being the smoked brisket bao. The tender beef is paired with slivers of kimchi and special Korean-inspired hot ‘ssam’ sauce which is a mix of soybean paste and red pepper paste, creating a distinct flavour that resonates with a spicy miso.
Pork buns from Sunny Town This restaurant is much more traditional when it comes to baos, reminding us that basic done right is sometimes the best. Sunny Town’s pork baos do not have a slit in the middle, and instead, showcase the traditional shape and form of the bao. The buns encase a generous amount of slightly sweet and saucy diced pork, which steams all over your face when you tear the bun open. The ratio to pork and bun is spot on at this establishment and ensures that each bite includes a little bit of both components.
Steamed bun sliders from The Candy Shop As much as we love baos, the size of them can get a tad overwhelming, but not at The Candy Shop. The steamed bun sliders come in the perfect snack-size portions and act as the ideal starter to any meal. Offered as either a tempura tofu version or a more commonly seen pork belly iteration, the tempura tofu is our go-to for its citrus hoisin sauce and slaw.
Wrapping up Milan’s first-ever digital fashion week, Gucci showed its resort 2021 collection via a 12-hour livestream, offering viewers a rare behind-the-scenes look into all that goes into a large scale photoshoot.
Named ‘Epilogue’, the showcase was the final act of Michele’s three-part project, which he dubs his ‘fairy tale’, that began in February this year with a fashion show, followed by an advertising campaign in May. This time, the clothes were modelled by those who created them — Gucci’s design team.
Beatrice Gianni, handbags designer
“They will seize the poetry they contributed to mould. They will stage what we passionately imagined. It’s a process of role reversal, once more,” said Michele.
Taking place in the Palazzo Sacchetti in Rome, viewers were invited to see all facets of the production, from camera and lighting set-ups to hair and makeup for the design team wearing the collection, who were then photographed for the brand’s lookbook.
From left: David Ring, celebrities designer; Shane Wilson, women’s ready-to-wear designer; Junayo Salimo, men’s ready-to-wear product assistant
“My fairy tale in three parts wants to generate a questioning about the rules, the roles and the functions that keep the world of fashion going,” said Michele.
“It’s an inevitably partial investigation, also intentionally deforming: an unbalanced game in which I tried to dismantle the scaffolding, to turn things upside down, to shift the gaze somewhere else, to challenge the grammars through which we try to name the mystery of beauty.”
Olivia Kodé, kid’s wear designer
The clothing itself embodied the signature eclectic sensibility of Gucci’s creative director, channelling the bohemian aesthetic that has made the brand so successful during Michele’s tenure.
Clashing prints, 60s and 70s-style shapes and statement accessories were all imbued with the unique personality of each member of the design team, finished with suitably tailored makeup looks designed by Gucci Beauty head artist Thomas De Kluyver.
From left; Morewenna Darwell, women’s ready-to-wear designer; Min Yu Park, men’s ready-to-wear designer; Alexandra Muller, ready-to-wear embroidery designer
In May, Gucci announced it would “abandon the worn-out ritual of seasonalities”, moving from the usual fashion week calendar of five shows per year to two, seasonless annual releases.
Epilogue sees the fashion house navigating complicated times with its own spin, from “a threshold of a new beginning, from which we try to imagine our tomorrow.”
From left: Geraldo da Conceiçao, celebrities designer; Stefano Scarano, women’s shoes designer; Gerrit Jacob, men’s ready-to-wear designer
Since opening Culprit in 2016, chefs and restaurateurs Jordan MacDonald and Kyle Street have solidified a reputation as one of the most innovative duos in Auckland’s culinary scene. Serious about good ingredients but never afraid to be irreverent with their dishes, MacDonald and Street have channelled their fresh and seasonal approach into five different locations.
Wyndham St eatery Culprit champions oft-overlooked ingredients and produce with a yum cha inspired kitchen-to-table trolley service; Lowbrow serves up irresistible contemporary fast food from St Kevins Arcade with Nook offering fresh and informal Japanese-inspired dishes directly opposite; and elevated but casual mid-city sister bar Little Culprit provides punters with unique cocktails and tantalising bites. Both chefs are strongly drawn to nostalgia, with a penchant for taking familiar favourites and evolving them in ingenious ways.
Having weathered the challenges of the last year with their usual innovation, the bright culinary stars share their thoughts on food, favourites and the future.
From left: Lemon meringue trifle; pig face bow-tie pasta, cured egg yolk, hoisin & pork sauce
How would you describe Culprit? Jordan: Culprit is community. We aim to source and cook food grown by (fiercely) passionate and independent producers for people who have a passion for taste and flavour.
Kyle: Our spot, your spot. We wanted to create a restaurant vibe that was similar to how we entertained for each other and other chefs. It’s about generosity and fun; whether that’s the multitude of small dishes and flavours from our trolley, or our larger heavy-hitting share plates, or even the vintage hip hop playlists, adding the base for great conversation. It’s that unique one-off wine we pull out of the cellar just for you, or that new ingredient we just heard about and you’re the first to try.
From left: Line caught sashimi, green tomato, yuzu kosho; burnt Brussels sprouts, Lowbrow’s O.G. spice
What food have you seen enough of? Kyle: Overly complicated burgers from non-burger restaurants. The gentrification of the burger is getting out of control, I can’t remember the last time I enjoyed a good burger from a café, or upmarket restaurant. Mind you, this is coming from a guy who co-owns a sandwich/burger spot named Lowbrow, so I guess you can understand my preferences when it comes to burgers.
What are your three favourite ingredients and why? Kyle: Meyer lemon, used somewhat like salt in our kitchen: generously and often. Brussels sprouts, an ingredient with a bad rep that in the right hands is unbeatable. Green tomato which is an ingredient that has become synonymous with my cooking. I use it in place of apple and citrus in raw fish preparations.
Huia brut jetplanes, kaffir lime sherbert
What food makes you nostalgic? Jordan: We have this thing at Culprit with trying to pull nostalgia into dishes, especially the desserts like peanut slab and jet planes. But savoury food that makes me nostalgic would be bone marrow because it reminds me of working in London, and lasagne as it reminds me of being a kid. It was always mum’s go-to killer dish.
What is your favourite dish onthe menu? Kyle: The menu changes often, following the season, but there are a few signatures that are always there. One such dish is our Ugly Carrot, a whole jumbo carrot braised in duck stock till meltingly tender, then grilled and finished with smoked yoghurt and dukkah. It epitomises our cooking, elevating something previously overlooked.
What’s your poison? Jordan: Wine; currently white burgundy and well-made, clean natural wine. Our mate Dan at Wine Diamonds imports and distributes some natural bangers. Momento Mori from Dane Johns & BK from Brendon Keys — both are Kiwi winemakers in Australia and are favourites of mine.
Culprit’s dining room
What are you most proud of? Kyle: I’m proud of the unique voice Culprit has in the industry that feels so genuine to us and our point of view. We stay true to ourselves which isn’t always easy as trends are so loud and in your face, but I’m proud of how we have carved our own path in the Auckland and New Zealand food scene.
What does the future look like for your eateries? Jordan: Innovation and growth. We want to push the boat out with more collaborations at Culprit, and to keep the food changing. At Little Culprit we’re focusing on preserving seasonal produce and making our own products with them. Lowbrow will continue to have monthly specials, and at Nook, we’ll continue to focus on delivering delicious, Japanese-inspired flavours to keep the punters hooked and happy.
The Girl with Seven Names by Hyeonseo Lee and David John Pulling back the curtain on one of the world’s most secretive and ruthless dictatorships, this autobiography follows one woman’s struggle to get her family out of North Korea.
The Chiffon Trenches, A Memoirby Andre Leon Talley It might have set tongues wagging for its honesty, but at its core this book is about one man overcoming adversity to become one of the most respected and iconic voices in the global fashion industry.
Gotta Get Theroux This by Louis Theroux Offering compelling insight into the man who has spent his career highlighting other people’s lives, this entertaining memoir delves into Louis Theroux’s off-beat documentaries and life behind the scenes in a self-deprecating and hilarious way.
More Myself: A Journeyby Alicia Keys The celebrated musician shares her battle for self-worth in this book, described as part autobiography, part narrative documentary. Incorporating both a raw and honest account from Keys, one of the realest and most down-to-earth stars in the world, and vivid recollections from those who know her, More Myself is a book about discovering ones true identity and then being proud to show it to the world.
Remain In Love: Talking Heads, Tom Tom Club, Tina by Chris Frantz Drummer Christ Frantz founded Talking Heads in 1975, and it became one of the most iconic bands of the 70s and 80s. Frantz writes about the beginning of the band in Remain In Love, with never-before-seen photos and revealing details about the inner workings of the band’s dynamics.
A new exhibition of works by Liam Gerrard at Sanderson Contemporary gallery explores the notion of juxtaposition; the beautiful and the grotesque.
Titled Cruel Bloom II, the exhibition chronicles hydrangeas at various stages of their life cycle, showcasing Gerrard’s meticulous and realistic drawing style.
Rendering blooms both in their full and unspoiled beauty, and peppered with withered petals, touched by decay, the depictions act as a reminder of the passage of time and the temporality of existence.
Purangi Road, Purangi, 2020, charcoal and pastel on paper , 900mm x 1180mm, framed.
The artist has consistently centred these ideas of the enticing and the disturbing throughout his career, and how they present themselves in people and the world around us. Cruel Bloom II is a continuation of Gerrard’s 2019 exhibition, also depicting hydrangeas, and this iteration sees the artist’s technique honed and the floral portraits even more life-like.
Cruel Bloom II is showing until August 9 at Sanderson Contemporary. The offical opening is Saturday July 18, 11am — 1pm.
Sanderson Contemporary
Osborne Lane / 2 Kent Street
Newmarket
This raw peanut butter caramel cups recipe is a healthier take on a Snickers bar. A “nougat” biscuit cup is filled with the creamiest peanut butter salted caramel and topped with roasted peanuts and a drizzle of melted dark chocolate. This recipe also happens to be dairy-free, gluten-free and vegan.
Raw salted caramel peanut butter cupsrecipe Makes 6 (or 12 mini)
Ingredients Base: 1 cup cashews 1 cup Chantal Organics desiccated coconut 1/4 cup Chantal Organics rice syrup 1/4 tsp fine sea salt 2 tbsp Chantal Organics coconut oil, melted
Filling: 4 tbsp Chantal Organics salted caramel peanut butter 10 medjool dates, pitted 1/2 cup Chantal Organics coconut cream 1/2 tsp fine sea salt
Topping: 250g dark chocolate 1/2 cup Chantal Organics peanuts, roasted
Method:
1. Preheat the oven to 160ºC.
2. Place the cashews into a food processor and blend until they resemble biscuit crumbs. Add the remaining ingredients and blend until the mixture comes together.
3. Divide the mixture between 6 holes of a muffin pan (or 12 mini muffin holes) and with wet hands press in firmly to create a cup. Place the cups into the freezer to set.
4. While the cups are setting, roast the peanuts in the 160ºC heated oven for 10 minutes or until golden. Allow to cool and then roughly chop into pieces.
5. To make the filling place all the ingredients into a blender and blitz until smooth and creamy.
6. Spoon the filling into the cups and smooth the tops. Top with the chopped peanuts and press them into the caramel.
7. Melt the dark chocolate either in the microwave or in a heatproof bowl over a pan of steaming water. Drizzle the chocolate over the peanuts then return the cups to the freezer to set for 30 minutes.
8. To serve, remove the cups from the muffin pan either by popping out if using a silicone pan, or using a small knife to ease them out of a tin.
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