An engagement (ideally) should reflect the relationship it seeks to ratify. And so it follows that the ring in question should do the same. For some couples, therefore, it’s understandable that the traditional diamond solitaire, emerald or princess cut might not feel quite right.
Luckily, there seems to be a groundswell of unique, sculptural, colourful and altogether intriguing rings on the market that couples seeking something a little different are opting for — and they’re just as beautiful as the more classical styles.
For those of you who are starting to consider these more serious affairs of the heart, we’ve rounded up a few of our favourite, unique engagement rings to inspire you to inject a bit of creative flair into your next big step.
Who knows? Maybe a cheeky ‘share’ of this article on Facebook will be all the motivation your partner needs to make the move…
Cracking the code for a good night’s sleep could keep you awake all night but Hyoumankind pillows have all the numbers to ensure you get your best beauty sleep.
While most of us are consumed by thoughts of sleep at night, Kiwi entrepreneur Steph Wyborn spends most of her waking hours helping the perennially weary find more than 40 winks.
Nine years ago Wyborn noticed that the way we slept had a direct impact on the way we looked and felt and decided to do something about it, refining the simple solution that became Hyoumankind’s collection of multi-tasking sleep pillows.
Along the way she has crunched the numbers behind sleep science to make dreams of sleep success even sweeter:
50% of the population get less than 6 hours sleep per night, the recommended amount is between 7-8 hours for an adult.
68% The percentage of people who suffer from sleep issues at least once a week.
8 years… of product development to create Hyoumankind pillows that promote better sleep. “The pillows had to have a contoured edge to support the neck and shoulders, and be made of premium, slow release memory foam,” says Steph Wyborn.
16 prototypes… were developed for the sleep pillows, with years of experimentation to achieve the best sleep results.
2.2 pillows… is the number the average person sleeps with. A single pillow is all you need to support your head for a perfect sleep. The purpose of a pillow is to keep your neck aligned with your spine in comfort.
4 pillows… is the number of products in Hyoumankind’s multi-functional range, which includes the 100 per cent New Zealand Made Go Pillow, Boost Pillow, Back Sleep Pillow and Therapeutic Knee Pillow.
While Prada’s last runway show in February was attended by the usual audience of hundreds, for her final collection as the sole creative director of her fashion house, Miuccia Prada staged a presentation in livestream format.
Swapping a singular perspective for the a varied viewpoint, Prada tapped five global creatives to showcase the spring/summer 2021 collection in a short film titled ‘The Show That Never Happened’.
American filmmaker, writer, director, actor and musician Terence Nance; London-based Polish photographer Joanna Piotrowska; American artist Martine Syms, and photographers Juergen Teller and Willy Vanderperre each created a chapter of the film capturing a facet of the new release.
This mirrors the collection itself, comprising five related yet evolving chapters.
Tailored suits and overcoats precede sportswear-inspired ensembles, followed by shirting, dresses, and skirts. Leather separates, knitwear and silk add texture, tech-centric layers presented in the form of Prada’s nylon pieces and the final looks were more undergarments than anything else.
The connecting thread for Prada spring/summer 21 is simplicity and an emphasis on clean lines, fabricated in tones of black, white, grey and blush.
Celebrating the stripping-back of adornment as a radical act, the collection goes back to its roots — as photographer Vanderperre described, “A look into the past with the future ahead.”
“Attention is drawn back to clothes – simple clothes, with a use and a value, a longevity and a place within people’s lives,” wrote the fashion house in the collection release. “As times become increasingly complex, clothes become straightforward, unostentatious, machines for living and tools for action and activity.”
When it was announced in February that Raf Simons would be joining the brand as co-creative director, the news sent ripples through the industry. Yet, no one could have predicted how much everything was going to change.
This season’s resort, couture and menswear collections in Paris and Milan have all been showcased virtually, however Paris Fashion Week has asserted that the September women’s ready-to-wear collections will show as normal — in front of an audience.
The viability of this remains to be seen, with resurgence of the virus a very real threat and the entire fashion industry shaken regardless.
The future of fashion shows aside, Mrs. Prada’s last solo collection before Simons comes on board pays homage to the DNA of her brand, reminding us all of power of simplicity.
Anyone that’s dined at Pasture knows how singularly special and memorable it is. Since 2016, chef and owner Ed Verner’s six-seat Parnell restaurant has pushed the boundaries of a dining experience, demonstrating just how exciting local produce and ingredients can be.
Now, Verner’s exploring his capabilities even further with a new project, Boxer, set to open on July 22. An 11-seat space at the front of Pasture, Boxer is a drinks-focused, chef-run venue — bar doesn’t seem to quite encapsulate the offering, but for ease and lack of a better word, the category is most appropriate for now.
Ed Verner. Photo: Matt Quérée
He’s opening it in collaboration with Hillary Eaton, a writer with a similarly forensic and deep-running love for all things gastronomy. Along with Nat Cheshire of Cheshire Architects, they have created a serene, charcoal-walled space that takes several cues from Japanese minimalism.
Centred by two impressive and seamless blonde wood islands by Blanc Industries, it’s a cocooning and considered environment for people to experience drinks (and, no doubt, food) they’ve never tasted before in a new way.
“The inspiration for the bar itself stems from my love for drinks at Pasture,” explains Verner. “It slowly built up over the years, and it became as important to me as the food menu.”
In search of a new challenge and a new vehicle for the drinks he was enjoying creating, the restaurateur took over the room at the front of his restaurant in November last year, which will also now serve as the new entrance to Pasture.
“This is really a progression for me. I’ve matured, my taste has changed, my knowledge is better, and this is the result.”
The space features blonde wood islands by Blanc Industries. Photo: Matt Quérée
Touted as a guided experience requiring would-be visitors to reserve a place on one of the ebonised wooden seats (although the duo says they anticipate having space for walk-ins), the Boxer offering will consist of a three-drink and a five-drink set menu. The option to book a one hour time-slot and order a la carte will also be available.
There will be a curation of wine, beer and champagne, and in particular we’re excited about the cocktail selection. All made with Boxer’s own in-house base spirit, or in exclusive collaboration with local distilleries, they’re completely unique to the venue.
Verner has been using a device called a rotary evaporator for over a year to push the boundaries of drinks-making, inhabiting the role of a sort of culinary chemist. Traditionally used in laboratories to extract solvents from lab samples, at Boxer it’s used to extract the aroma of ingredients, and redistill under vacuum pressure creating flavoured distillates.
The cocktail menu will include a variety of intriguing beverages in innovative combinations like apricot sour beer (a Garage Project exclusive) combined with matcha and clarified banana; a saffron, tomato and coriander cocktail; and smoked pineapple, lavender and elderflower kombucha.
Verner uses a rotary evaporator device to create unique distilled beverages. Photo: Fraser Chatham
“We will also be serving non-alcoholic versions of the three and five cocktail menu,” says Eaton. “We hope to create a bar experience that’s just as exciting for those who don’t want to drink alcohol.”
The site will also include an off-licence, meaning people can stop by and take something interesting home, even if they aren’t sitting down for a drink.
Verner’s particular take on ‘bar food’ will be available to complement the beverages. Patrons shouldn’t expect a full meal, as drinks are the focus, however the food is anything but an afterthought with a particular emphasis on fresh seafood from the on-site tank.
A chef will prepare snacks for those perched at the blonde wood islands right in front of them; the likes of fresh and aged sashimi, wagyu tartare brushed in aged wagyu fat and house made tofu skin with hazelnut oil will be satisfying morsels to enjoy alongside the drinks. An eel yakitori dish takes several days of preparation before it ends up as the perfect bite; more proof that effort to consume doesn’t negate effort to make.
Cocktails will be made with Boxer’s own in-house base spirit. Photos: Fraser Chatham
While Pasture confines itself to only local ingredients and produce, Boxer will expand its horizons to include high-end imported ingredients like caviar, and premium champagne for the drinks list.
Every detail in the bar has been thoughtfully crafted; from the hand-carved chopsticks to the seamless joinery throughout the wood and temperature-controlled fridges for optimum serving temperature.
Verner and Eaton are both clear that they want the space and experience to be fun, too, with an emphasis on music and the in-house record selection, modelled on a Japanese ‘listening’ bar.
“It’s a place where you can enjoy loud fun music, but also something that’s had four weeks of thought and fermentation put into a drink,” says Eaton.
As someone who’s travelled the world and seen more than most in the way of culinary offerings through her job as a food, drinks and lifestyle writer, Eaton is confident that people visiting Boxer will find things that are nowhere else, and this is what makes it special.
“I think people want to go out and have a nice time, have something different and feel like even something as simple as a drink with your friend is celebratory,” she says, “because it is celebratory now — now we all know what it’s like without it!”
In recent years, fluffy eyebrows have been a huge focus in beauty and now the latest innovation is brow lamination.
Touted as the ‘new microblading’, brow lamination is less invasive and promises to give the illusion of fuller and permanently well-groomed brows. So, what is it?
Reportedly originating in Russia, brow lamination is essentially a perm for your eyebrows and is designed to reshape brows into a desired shape, holding them there for between six and eight weeks.
Annie Bargiacchi, who works from her Mt Eden home under the moniker Annie’s Beauty Room, says the treatment is perfect for those with unruly or thinning brows who are looking to add volume and a more defined arch — “or just wanting a fuller, fluffier brow.”
The lamination procedure is non-invasive and involves a process similar to a lash lift. First, a solution is brushed through the eyebrow hairs and left on for twenty minutes to make them softer and more malleable. They are then brushed into the desired shape and place, and a setting or ‘laminating’ lotion is applied to keep the strands in position.
If you have thin or sparse brows, lamination helps arrange the hairs in such a way that fills in the gaps, hence the thickening effect. For those naturally blessed with a full shape, lamination is a great way to keep them tidy and groomed. “The treatment has been super popular among those of us who want the ‘I woke up like this’ look,” says Bargiacchi. “It’s one less thing to worry about in the morning and it means you no longer have to brush your brows into place every day.”
The after care is simple too; Bargiacchi simply recommends not getting your brows wet for 24-hours following the treatment, including saunas, spas and intense exercise. “Using a good quality brow serum always helps too,” she says.
So, if you’re looking to show your face-framers some love with a non-invasive and natural procedure, we recommend giving brow lamination a try.
Let’s face it, after months in lockdown pretending we had a grasp on the intricacies of culinary mastery, our collective sigh of relief that we could leave the cooking to the experts was heard as soon as we could dine out again.
We will always find joy and satisfaction in ordering the dishes that never let us down, from tried-and-true favourites to more recent delicious additions.
Crudo from L’Americano Raw market fish combines with finger lime caviar, pickled cucumber and fresh chilli for a beautiful fresh crudo, harmoniously finished with aged balsamic vinegar and extra virgin olive oil.
West Coast Whitebait Fritter with Lemon Butterfrom Soul Bar & Bistro We’ll never tire of Soul’s famous, delicate whitebait cooked to just-done perfection. But what really makes this dish sing is the deceptively simple lemon butter sauce.
Ravioli from Cotto From the pasta experts, a new highlight on Cotto’s winter menu, is delectable ravioli. The parcels are stuffed with smoked ricotta and puréed beetroot, finished with brown sage butter, poppy seeds, balsamic and parmesan.
Woodfired Octopusfrom Lilian This special dish lets whole octopus tentacles shine. Braised then finished over the wood fired grill, they’re served on a celeriac purée with olive and preserved lemon gremolata, finished with a small herb salad, basil oil and grated bottarga (salted fish roe).
Chicken Liver Parfait Wafflefrom Little Culprit The best bar snack in town comes from intimate inner-city bar Little Culprit. Its ingenious savoury waffle pairs creamy chicken liver parfait with tart cherry relish and dried blackberry — the perfect accompaniment to its excellent cocktails.
Charcuteriefrom Cazador It’s common knowledge that Cazador’s deli charcuterie selection is unparalleled. The current offering includes boar and pistachio salami, heritage pork pancetta with pimenton, game terrine, duck parfait with red onion marmalade, all served with house made pickles, preserves, bread and crackers.
They say good things take time, and this philosophy is exemplified at new Waiheke Island daytime eatery Akitō. A verb that means to do things slowly in te reo Māori, when applied in this context Akitō fits with owners Shantala Tengblad and Simon McNeish’s approach to cooking and their food practices.
“When something is prepared with time, it’s prepared with love and attention,” they say, and this manifests at Akitō partially through utilising techniques like pickling, preserving and fermentation.
Spiced cauliflower with smashed avocado on sourdough
While the menu isn’t strictly vegan, Tengblad and McNeish have categorised their Oneroa-based cafe as ‘plant-focused’, meaning fresh produce and vegetables are championed with an emphasis on free range animal products when they’re used. This is in dishes such as the Akitō omelette with mushrooms, kale, kasundi & mozzarella, or the Harissa beans with haloumi, pickled onions, folded eggs and toasted sourdough.
Elsewhere on the menu, diners will find unique and inventive twists on typical brunch and lunch fare — we’re particularly drawn to the turmeric spiced cauliflower pared with smashed avocado, dukkah, sauerkraut, sumac and lime on sourdough; and a jackfruit dahl with roast vegetables, coconut black rice, coriander & buckwheat dosa.
Jackfruit dahl with roast vegetables on a buckwheat dosa
Waffles also make an appearance, in the form of a gluten-free gingerbread variety with spiced apple, maple ginger syrup and coconut yoghurt, and Flight Coffee is on hand to provide a caffeine hit, while a selection of appealing vegan smoothies are made in-house.
Gluten-free gingerbread waffles
Above and beyond the food itself, Tengblad and McNeish are aiming to take a re-generative direction with Akitō, prioritising circular practices with minimal food-waste and eschewing the use of plastic wherever possible.
With this holistic viewpoint, a distinctive menu and prime location, Akitō is an enticing new addition to Waiheke Island’s varied dining offering.
Opening hours: Monday — Sunday: 8:00am to 3:00pm
Akitō
153 Ocean View Road, Oneroa,
Waiheke Island 1081
Enough to convert even the most ardent supporter of headphones to the AirPod phenomenon, these petite, designer cases from the likes of Dior and Prada are the tiny tech-ccessories you need.
Clockwise from bottom left: Saffiano leather AirPods case from Prada; Black smooth calfskin case from Dior; 3.1 Phillip Lim AirPod Pro holder from Farfetch; Off-White grained calfskin case from Dior; Fendi snake AirPods case from Net-a-Porter; Bottega Veneta Intrecciato leather AirPods case from Net-a-Porter.
From time to time, on our travels around the World Wide Web, we stumble on gems that stop us in our tracks. This is one such track-stopper. Bestowed on us by the foodies in the know at Bon Appétit, you ain’t lived until you’ve had one (or one dozen) Dirt Bombs. The churlish name aside (which we’ve yet to uncover the origin of but will continue investigating), these cinnamon sugar doughnuts disguised as muffins are easy to whip up in the weekend sans vats of oil, and are best devoured in private.
Ingredients(Makes 12 muffins)
Nonstick vegetable oil spray
2¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon ground nutmeg
½ cup (1 stick) unsalted butter, room temperature
¾ cup sugar
1 large egg
1 cup whole milk
Topping
½ cup sugar
1 teaspoon ground cinnamon
6 tablespoons (¾ stick) unsalted butter, melted
Method 1. Preheat oven to 190°C. Coat a standard 12-cup muffin pan with nonstick spray.
2. Whisk flour, baking powder, salt, and nutmeg in a medium bowl; set aside.
3. Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about four minutes.
4. Beat in egg.
5. With mixer on low speed, add dry ingredients in three additions alternating with milk in two additions, beginning and ending with dry ingredients.
6. Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into centre comes out clean, 30–35 minutes.
7. Let cool for five minutes in pan, then transfer to a wire rack.
8. Mix sugar and cinnamon in a medium bowl.
9. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.
Nowadays, there’s a podcast for just about everything — from serious to light, hilarious to highbrow. If you fancy listening to something that will be engrossing not only at the time, but will impart wisdom or insight that sticks around longer than the length of the episode, give these podcasts a go.
From left: Unlocking Us with Brené Brown; Ten Percent Happier with Dan Harris
Unlocking Us withBrené Brown Bestselling author, Brené Brown, unpacks the universal human experience in this thoughtful podcast, that reminds us to embrace our vulnerability and be kind to ourselves.
Ten Percent Happierwith Dan Harris On his podcast, Ten Percent Happier, acclaimed author Dan Harris discusses happiness from every angle, always returning to the idea that the mind is trainable, for better or worse.
From left: Teenager Therapy; Seek Treatment
Teenager Therapy Five teenagers sit down to talk about the arduous journey of growing up. Whether you’re a parent of teens or a teen yourself, this podcast is packed with heartwarming, informative stories to keep you engaged.
Seek Treatment – Recommended by comedian Chris Parker “A fun, playful and light-hearted podcast where comedians Catherine Cohen and Pat Regan discuss boys, sex, dating and love. Just “two, shy, slutty psychos,” who talk only to “non-boring” guests.”
From let: Bobo and Flex; This Podcast Will Kill You
Bobo and Flex On a “quest to decolonise your minds,” Bobo Matjila and Flex Mami deliver an informative weekly discussion that delves into topics like sex and lifestyle through the lens of race and feminism.
This Podcast WillKill You Pointedly relevant, this podcast is from two disease ecology graduate students who want to share their knowledge of epidemics and medical mysteries with the world.
From let: Every Little Thing; Talking Politics: History of Ideas
Every Little Thing Fans of quirky knowledge, this podcast is for you. Ever wondered how nail polishes are named? Or the truth about airplane mode? All will be revealed.
Talking Politics: History of Ideas Host David Runciman explores some of the most important minds and ideas behind modern politics in a bid to put current events into a helpful historical context.
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.
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