Set among dense vegetation in the Atlantic Forest of the Paulista Coast of São Paulo, the Jungle House is a fine example of architecture that seamlessly blends into the surrounding topography. Designed by lauded Brazilian studio mk27, the project takes advantage of its tropical surrounds and spectacular view of the ocean.
Projecting proudly out from the mountain range, the three-storey structure has a clear, pragmatic division between each floor. The ground level boasts a large wooden deck that acts as a generous shaded area for the children to play in as well as allowing full immersion into the lush surrounds.
Above this, the first floor holds six bedrooms, five of which have their own private veranda equipped with hammocks, while the top floor acts as the social hub of the home, housing the kitchen, living room and pool area.
The calm and welcoming interior contrasts the bright tropical theme encompassed by the exterior. With a brief to create a feeling of cosiness and comfort while also asserting a modern tone, a bold declaration is made in the living room with the inviting Tufty-Time sofa by Patricia Urquiola for B&B Italia. The iconic Saarinen coffee table by Eero Saarinen for Knoll projects a modern accent, while the Nepal chair by Paola Navone for Baxter brings a feeling of warmth and intimacy to the room.
With an ambition to showcase local furniture designers mastery throughout the home, perhaps one of the most standout pieces resides in the bedroom — the Anemone chair by the Campana Brothers for Edra, a contemporary statement that reflects the provenance of the home.
Tolomeo Mega Parete from ECC, Alexander Dining Table from Sarsfield Brooke, Float Mini Lounger by Paola Lenti from ECC, Menu WM String Dining Chair from Tim Webber, Saarinen coffee table from Studio Italia, Tufty-Time sofa from Matisse
Architect: studio mk27 — Marcio Kogan + Samanta Cafardo
Interior design: studio mk27 — Diana Radomysler
Photography: Fernando Guerra
Karangahape Rd fried chicken joint Free Bird is proving it can do justice to more than a southern-fried drumstick.
Owners Sade Hopkins and Kim Workman have opened a new go-to breakfast hang out inside their diner called The Grilled Cheese, and as the name suggests, this time tasty toasted sandwiches are in the hot seat.
Purists will love The Classic – straight-up grilled cheddar cheese in bread – while The Breakfast Toasty combines Swiss and cheddar cheese with bacon, scrambled eggs, tomato relish and chives for more of a morning meal.
The Breakfast Toasty
Into The Blue and PB&J get a little funky; the former comprising blue cheese, cheddar, roasted, mushrooms, thyme and caramelised onion, and the latter offering sweet-tooths a must try option with crunchy peanut butter, berry jam, cream cheese, caramelised banana and a sprinkle of cinnamon sugar.
There’s an ever-changing grilled cheese of the week on offer, and the all-important extras include Buffalo hot sauce and pickles to take your morning hot sammy to the next level.
Washed down with a glass of OJ or a Kokako hot filter coffee and that’s what we call a great start to the day.
Opening hours: Monday – Friday: 7am until 11:30am Take away and delivery available
Britomart is doubly the place to be next week as a variety of fun and tasty cultural activities take place, part of this year’s Matariki Festival ringing in the Māori New Year as the constellation rises in the winter skies above Aotearoa.
Historically a time for communities to come together, acknowledge the year gone by and make plans for the year ahead, there are several great happenings taking place in wider Auckland from June 20 to July 15 that encourage celebrating with kai, kōrero, rituals and entertainment.
Down in Britomart from Tuesday, June 30 to Saturday, July 4, visitors can be treated to a traditional hāngi by hāngi master Rewi Spraggon, who is setting up his pit in Takutai Square. We’re excited to try one of the hāngi pies on offer and there are also hāngi lunchboxes available to take away, so why not get the office involved for a group lunch?
Auckland Council has also collaborated with Britomart to host daily performances by local kapa haka groups from Monday, June 29 to Saturday, July 4, with two 20-minute performances occurring each day at 12:15pm and 1:15pm.
Lunchtime tunes by DJ Pomale Tamati keep the vibe going and visitors to Takutai Square can also take in an impressive display in the form of a lightbox exhibition.
The imagery displayed features a selection of local kapa haka performers, some of whom will be representing Tāmaki Makaurau at the next national kapa haka competition.
So whether it’s a hot hāngi lunch or a performance that appeals, we recommend joining the celebrations down in Britomart to mark this year’s Matariki.
North Shore locals have been flocking to the newly-opened Pym’s of Milford since its surprise opening two weeks ago.
Situated on bustling Kitchener Rd, the 55-seater bar and eatery offers a relaxed and welcoming environment for customers to comfortably while away a few hours with friends (or solo), hosted by its friendly staff.
Helmed by Jacqui Blythe, Sarah Carroll and Craig Pym in their first joint hospitality venture, Pym’s of Milford is the culmination of a long-held dream by the owners, plus a response to what they saw as a gap in the local offering.
With a curated wine-list featuring both recognisable and independent names, plus boutique spirits like gins from Scapegrace and Botanist, the drinks offering aims to have something for every taste and so far, the feedback has been favourable.
Food-wise, customers can expect simple yet tasty, fresh dishes that present the option of a light snack with your libations, or a combination for a more substantial meal.
The tempting Pym’s burger is on the heartier side, comprising grass-fed brisket beef burger with cheese, lettuce, tomato and onion with a side of chips. A classic, done well.
Seasonal vegetable kebabs, two sizes of grazing platters, pork meatballs and chilli prawns are some other small plates on offer, made with good quality ingredients sourced from local suppliers.
It’s a family-affair, with the three owners’ various relations running operations behind the bar and in the kitchen, and this is part of Pym’s of Milford’s charm. Next time you find yourself in the area, or if you’re a local, and you should decide to stop by, you’re sure to receive a warm welcome.
Opening hours: Monday to Friday: 2pm until late Saturday and Sunday: Noon until late
Just as New Zealand’s lime season enters full swing, a mezcal and tequila bar has arrived in Auckland by way of New York City. Situated in the new downtown shopping precinct Commercial Bay, Ghost Donkey is a lively and vibrant venue that aspires to impart Mexican hospitality to every one of its visitors.
Helmed by the team behind The Poni Room, Liquorette and the soon-to-come Saxon + Parole, Ghost Donkey’s flagship New York location is an award-winning cocktail bar and now New Zealanders can enjoy a unique and high-energy experience courtesy of one sparkling, rouge-tinted bar.
With over 35 mezcals and tequilas on the menu, Ghost Donkey boasts the largest offering of the top selection of each style in Auckland. Led by renowned master of Mexican mixology Nacho Jimenez it’s a serious curation primed for serious fun.
If you’re not 100% sure what the difference is between mezcal and tequila, allow us to explain a few key points:
While both are distilled from the agave plant, tequila must be made in Mexico’s Tequila region from the blue Weber agave, while mezcal can be produced anywhere in Mexico (although it’s usually made in Oaxaca) and can be made from more than 30 types of agave.
Technically, all tequila is a type of mezcal, but not all mezcal is tequila —think of it like bourbon and whiskey. All bourbon is a type of whiskey, but it’s not the same the other way round given whiskey can be Scotch, Irish, rye, Japanese, or something else entirely.
Mezcal can often be denoted by a smokey flavour which arises when the agave is cooked in underground fire pits filled with wood and charcoal, while tequila is made in above-ground ovens then distilled in copper pots.
We suggest taking this knowledge with you next time you visit Ghost Donkey — although we’re sure the staff will be more than happy to explain in more detail.
It’s not all liquor; New York-based executive chef Brad Farmerie has created a menu of snacks centring on nachos. Offering a selection of ‘Nachos Especiales’, the aim is to showcase high-quality ingredients and unusual flavour combinations to elevate the humble dish.
The rest of the menu is split into ‘tacos’ and ‘not tacos’ with the latter encompassing fresh takes on traditional Mexican bar snacks, and Ghost Donkey’s selection of house-made hot sauces are always on hand to spice things up.
An irreverent and dynamic part of Commercial Bay’s innovative hospitality offering, Ghost Donkey is sure to be the scene of many a memorable night.
Chalk up another inspiring New Zealand success story to entrepreneur Libby Matthews who has seen her collagen supplement business Dose & Co. explode in only 18 months, thanks to the simplest of skin-saving ideas. Inspired by living in the US, Matthews developed a range of creamers for hot drinks containing premium quality collagen to help people look and feel better, and now Does & Co. is expanding from its online business into retail stores in New Zealand, Australia and the UK.
“We had no idea the brand would grow as fast as it did,” Matthews says. ”We launched with just two products and just over a year later we have ten products which include a retail range. Our intent with the brand is pure and simple, to help people look and feel better.”
The brilliant idea for Dose & Co. started three years ago, after Matthews gave birth to her daughter and experimented with a cocktail of supplements to treat terrible postpartum hair loss. When someone suggested collagen, Matthews knew that she could improve on expensive offerings packed with sugar, while still delivering the benefits of improved hair, skin and joint health.
“Our collagen products are empowering, change people’s lives, and help them get results from their postpartum hair loss, improving hair, skin, nails, gut health and joint and ligament health. Some people have had eczema or psoriasis and tried every product including antibiotics and steroid creams to help with these conditions. After using our collagen they notice results within a week.”
Up until now the most popular product from the Dose & Co. range has been their coffee creamers, originally only offered with a coconut milk base, but now also offered in a version made with New Zealand dairy powder. The range has grown to include a Collagen Protein Powder (a whey protein with added collagen) in Chocolate Fudge and Creamy Vanilla and a super versatile unflavoured Pure Collagen.
With business booming as Dose & Co. starts lining the shelves of selected New Zealand supermarkets, along with their successful website trade, Matthews is also committed to saving the planet while saving your skin. The company has a plastic-free policy, packaging their collagen collection in deluxe cardboard canisters.
“It didn’t feel right to put these premium formulations in a plastic tub,” says Matthews. “Eliminating plastics was paramount.”
With the US market in Dose & Co.’s sights and the new range in stores, Matthews is sporting a healthy glow of anticipation.
“It’s an exciting time,” she says. “We’ve been working on these products for so long now and I can’t wait for them to be released.”
Alongside partner Dariush Lolaiy, the eternally gracious Rebecca Smidt runs Balmoral mainstay Cazador, the ultimate destination for inventive dishes that bring out the best of wild game, along with exquisite hospitality. As the second generation custodians of the popular restaurant Smidt and Lolaiy have created an award-winning cookbook and recently opened a spectacular deli to add even more flavour to the Auckland hospitality scene. We asked Smidt to slip off her Birkenstocks, rest her feet and reveal her inspirations.
My personal style can be defined as Black everything. It hides all sins – it’s a casualty of my industry.
The last thing I bought and loved was: Dinner at Culprit. Imaginative, fun, friendly and delicious.
Culprit
An unforgettable place I visited was: Rajasthan. It’s overwhelming in every sense. It’s beautiful, exhilarating, exhausting, captivating and I want to go back.
An object I would never part with is: Things come and go…
Next place I’d like to travel to: The Chateau at Mt Ruapehu. I’d love to visit some of our old-time hotels and drink brandy by the fire. The Chateau is first on my list, then maybe the Waitomo Hotel. Imagine the carpets!
The Chateau
On my wish list is: A second bedroom.
The last thing I added to my wardrobe was: An oversized silk shirt from Widdess, to match all the other oversized things in my wardrobe from Widdess.
An indulgence I would never forgo is: Sherry. A fino sherry before dinner is where it’s at.
The design (building, person, item) that inspires me is:Jamie McLellan. He’s a genius, a master of simplicity and he has a really cool dog.
Jamie McLellan
If I had to limit my shopping to one neighbourhood in one city it would be: Since we’re not doing markets and souks and bazaars for a while yet, just drop me off on Ponsonby Road. My two main stores are Widdess and Kate Sylvester. I can have an Eighthirty Coffee before I get started, then lunch at Orphans Kitchen and then maybe I’ll get another pair of sensible Birkenstocks from Shoe Science.
In my fridge you’ll always find: Champagne and cheese.
My favourite room in my house is: Our apartment offers a choice of two rooms, so I’ll say the living room, as it’s where I do my eating and my reading – my two favourite things.
To demonstrate the potential of a new development in the bohemian Melbourne suburb of Fitzroy, leading Australian design practice Hecker Guthrie was called on by JCB Architects to apply their considerable expertise to the showpiece apartment.
Set on sturdy bluestone foundations the original building, with striking arched windows and stone trims, served as an inspiration for the design team, keen to incorporate historical elements with modern functionality. The red brick facade of the former boot maker’s shop, dating back to the 1880s, became the leaping-off point.
Bertoia fully upholstered dining chair from Studio Italia, Knoll Platner dining table from Studio Italia
“We took references from the origins of the site’s environment and expressed this through the materiality,” said Hecker Guthrie founding director Hamish Guthrie.
Inside the apartment, there’s a sophisticated play between light and dark, with the bathrooms becoming a sanctuary of polished stone.
“Glass panels throughout are tinted darker to represent the grit and tenacity of the surrounding landscape, and the overall colour scheme is darker to give it a very sophisticated, premium feel,” Guthrie said.
Adding to the sophistication is the 3.3 metre ceilings, which bring an element of the contemporary loft to the historically-minded location, anchored by rich oak timber detailing and fluted partitions which define spaces while maximising the generous flow of light.
To maintain the high standard of sophistication, furnishings were kept to a minimum, with select pieces offering aesthetic satisfaction with defined silhouettes and textural details with warm leathers, plush velvets and rumpled linen.
Rivea 1920 J+I crocetta stool from Matisse, Flos Snoopy table lamp from ECC, Minotti Lou Table from ECC, Uno Goose Neck Mixer from Robertson, Knoll Platner lounge chair from Studio Italia
The humble cauliflower in cheese sauce receives a makeover.
A whole roasted cauliflower is an unexpected dinner party show-stopper, an edible centrepiece that your friends and family can hack away at, using the florets to scoop up extra cheese. We solicited the expertise of Orphans Kitchen head chef Tom Hishon to give the classic cauliflower dish an update, upping the ante by introducing an indulgent white truffle oil as well as a variety of herbs. This dish is deceptively easy to prepare, and will impress come serving time.
Whole Baked Cauliflower
Ingredients
1 whole cauliflower (stems on, rinsed well)
30ml virgin olive oil
Sea salt
Flour for dusting
Cayenne pepper
White truffle oil to finish
For the cheese sauce 60g butter
50g standard flour
Half a shallot
2 cloves
1 bay leaf
600ml blue top milk
3g sea salt
30ml white truffle oil
50g aged edam or other hard cheese (grated)
50g Grana Padano or Parmesan cheese (grated)
White pepper
METHOD 1. Preheat oven to 180 degrees Celsius on fan bake.
2. In a large oven tray, place the whole rinsed cauliflower, drizzle the olive oil over the cauliflower and grind sea salt over it, evenly covering the florets.
3. Cover the oven tray with foil and place in the preheated oven for 70 minutes or longer, depending on the size of the cauliflower.
4. Remove the cauliflower from the oven and take off the foil, letting it rest for 5-10 minutes before covering in cheese sauce.
Cheese sauce 1. While the cauliflower bakes, put the bay leaf, shallot and cloves into a saucepan. Pour the milk over the top, being sure to set aside an extra 100ml of milk for later.
2. Add salt, bring to a simmer and then take the saucepan away from heat. Melt butter in a separate saucepan on medium heat, and add the flour, stirring with a wooden spoon until it is smooth.
3. Add 1/4 of the warm milk to the pot and stir continuously until the mixture has returned to a smooth consistency, then slowly add one ladle of milk at a time until finished. Add in the grated cheese little by little to the sauce, still stirring continuously to ensure a thick, velvety texture.
4. Once all the cheese is mixed in, add the truffle oil and stir. The sauce should now look glossy. Finish with a few grinds of white pepper.
Set 1/4 of the sauce aside for later, dust the top of the baked cauliflower with flour, and while the sauce is still hot, pour it over, covering the whole head. Place in the oven for 7-10 minutes, or until golden. While it cooks, add the 100ml of milk back into the sauce you’ve set aside to serve on the side for dipping purposes. Place the whole cauliflower on a serving dish and sprinkle with a few pinches of cayenne pepper, before drizzling with more truffle oil.
The challenges of working as a fashion designer come easily to young designer Caitlin Crisp, which can be put down to a healthy dose of genetics, with her great grandfather working as a tailor and grandmother as a seamstress. Add to this her Diploma in Fashion Technology from the Ara Institute of Technology, a memorable stint on Project Runway New Zealand and battling through the Covid-19 lockdown by releasing her second collection and you have a fashion force to be reckoned with. Here we have taken a moment to stop admiring her stripped back feminine aesthetic to share her mental mood board.
My personal style can be defined by: Forever changing, always modest, respectful and reflective of what is going on in my life on any given day.
The last thing I bought and loved was: A pair of gorgeous Celine heels from The Real Real.
An unforgettable place I visited was: A cabin on a farm just out of Mangawhai. My boyfriend surprised me with a weekend there and it was a whole other world. I think it’s more the company than the place itself but that weekend was just perfect.
Next place I’d like to travel to: If Covid had never happened I would be on my first trip to Europe, and in Paris with one of my best friends right now! Fingers crossed that I’ll be able to have that Europe trip next year when things settle down a bit.
An object I would never part with is: My Grandma’s jewellery. She passed away when I was two and my mother has slowly started giving my pieces of her collection. I think Mum gets as much joy from me wearing it as I do. It’s pretty special.
The last thing I added to my wardrobe was: Every piece from my latest collection. But I’ve been getting the most wear out of my Horizon tops, the sleeves are to die for.
The design (building, person, item) that inspires me is: My quirky wee studio, it’s filled with light and has an amazing energy about it. Although, it’s not so much the room itself that inspires me but I feel inspired when I’m in it.
Caitlin Crisp knit
On my wish list is: Our latest Caitlin Crisp knit in Ivory, an absolute staple wardrobe piece. But they’ve been selling so well I may not get to keep one for myself (a good problem to have).
My favourite app is: Solitaire. I’m obsessed, it’s a great way to stop me thinking about the busyness of the day and slow down before bed.
An indulgence I would never forgo is: My mind jumps to food here and I go through phases. At the moment I’m obsessed with hot chocolates.
If I had to limit my shopping to one neighbourhood in one city it would be: Auckland, and.. Ponsonby. Muse Boutique with a side of Allpress coffee from Pat is all this girl needs.
I can’t miss an episode of: The O.C. I’m re-watching it at the moment and it gets me every time (don’t know if I should be admitting that).
In my fridge you’ll always find: My boyfriend Josh and our flatmate Tim’s beers… I’m never home so the fridge is their territory.
My favourite room in my house is: The lounge, I live with people with very serious jobs that come with fantastic work stories (think, intensive care paramedic) so it’s very grounding to come home after a day of ‘fashion’ and listen to some real-world problems.
I recently discovered: That taking a bit of time out does wonders for the soul.. you were right, Mum!
The people I rely on for my wellbeing are: Tied in first place would be my family, my boyfriend and my best friend Holly. I wouldn’t be who or where I am without them.
The podcasts I listen to are: I’m not loyal to one channel or even genre, lately it’s been jumping between Fashion In Focus and anything Brene Brown.
The beauty/ grooming product I can’t live without is: My hairbrush. These locks don’t tame themselves. One of the darling boys I nanny for also has an obsession with plaiting my hair so it’s often left a mop of knots.
Music I’m listening to currently: It’s a constant cycle of finding some good new ones and then reverting back to the playlist I’ve had going since 2010-ish, much to my friend’s dismay.
If I wasn’t doing what I am, I would be: Wishing I was doing what I’m doing! I never knew working retail and nannying would fit into my dream of being a designer and having my own label. But somehow they all came together to make for a very happy life. I couldn’t ask for more than that.
Lilian
The last meal out I had that truly impressed me was: Lilian! Everytime. I couldn’t pick a favourite on the menu. It’s all so good.
I have a collection of: Buttons which I inherited from my Grandmother and my Nana Margaret and which my mother adds to as she finds interesting buttons.
A great piece of advice I have received: Life is 10 per cent what happens to you and 90 per cent what you do with it. Another golden nugget my old boss Anna gave me was “we’re selling clothes, not saving lives”. It keeps everything in perspective when facing the inevitable challenges that come with being in the fashion industry.
The last book I loved was: A toss up between Daring Greatly by Brene Brown and Acid For The Children by/about Flea. I learnt a lot about myself from one and laughed hysterically at the other, a good balance.
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