The top questions to ask when buying an engagement ring

Romantic movies would have you believe that the only question worth worrying about in the lead up to a short walk down the aisle is ‘Will you marry me?’ but not all happy endings happen so easily. Equally important questions should be applied when selecting an engagement ring and with more than 15 years in the business of creating sophisticated sparklers, Brent Sutcliffe of Sutcliffe Jewellery has all the answers (Except for ‘Will you marry me?’ – that’s still up to you).
Here’s what you should be asking before booking a flash mob for the proposal and trying on white dresses.

What are the four Cs?
Familiarise yourself with the four C’s – cut, clarity, colour and carat as these will come up time and again in discussions to help you find a stone to sit on your finger happily ever after. While many people like to play a numbers game with carats, the cut is important with diamonds in achieving overall brilliance and sparkling bright enough for Sia to sing about. 

“There is more to buying a diamond than just these four,” Sutcliffe warns. “Visiting a reputable jeweller and understanding exactly what you get for your money is very important.  A certificate for 2 stones might look the same but the two stones can be very different in the way they look. You could get an SI1 with a fine white line that’s invisible to the naked eye, or you could get an SI1 with a single black mark in the middle of the stone. Both look exactly the same on the stone certificate but they will be totally different prices.”

What style of setting should I get?
It’s easy to lose yourself down a Pinterest spiral of celebrity engagement rings the size of ice-skating rinks with more bangs and whistles than a Swiss Army Knife. Just like fashion, engagement rings follow trends but don’t get too caught up with what the latest Real Housewife is wearing. Discuss a setting style with your jeweller that suits your personal tastes and your lifestyle.

“Be careful not to fall into the trap of buying a ring that’s more like a dress ring than an engagement ring just because you’ve always dreamed of wearing a particular style,” Sutcliffe says. “A ring that’s to be worn everyday for the rest of your life will need to be a little more sturdy than a ring that’s only worn when going out.”

“It’s important to see what suits your hand and matches your taste and lifestyle. This is why at Sutcliffe we carry quite a lot of jewellery for people to try on.” 

How much should I spend?
“Traditionally it was said the budget for an engagement ring was 3 months wages,” Sutcliffe says. “I’m not sure how many people use this as a guide any more so maybe choose a figure that’s reflective of your comfort level but also acknowledges the commitment you’re making.

Where does my diamond come from?
Every ring tells a story but you want to make sure that yours is guilt-free. Sutcliffe can put your mind to rest.

“Diamonds are mined from several places around the world but the main sources are the African continent, Russia and Canada, with Australia mining the pinks and many of the brown or Champagne diamonds,” Sutcliffe says.

“Currently there are no wars being funded by diamonds, so there are no blood diamonds.  The diamond industry has made great efforts to make sure all diamonds go through the Kimberley process to make sure they’re ethical.”

Now that you have got all the answers, you can work on that final one, “I do.”

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Henry Mitchell Temple from Annabel’s on Anish Kapoor and anchovies

As co-founder of Annabel’s Wine Bar and husband of Paris Georgia co-founder Paris Mitchell Temple, Henry Mitchell Temple has a front row seat to the best in style and hospitality. We asked him to dish on more than his favourite dishes.

Annabel’s Wine Bar

My personal style can be defined by
Workwear. I like a lot of Japanese brands too.

The last thing I bought and loved was
My Sonos system. Listening to music at all times anywhere in our home is the best.

An unforgettable place I visited was
Tel Aviv

Next place I’d like to go to
Mexico or Brazil. I would love to visit the Luis Barragan house in Mexico City.

On my wish list is
A Ruth Buchanan artwork.

The last thing I added to my wardrobe was
A chunky Marni knit sweater.

The designer that inspires me is
Dieter Rams.

Dieter Rams

My favourite app is
Spotify.

An indulgence I would never forgo is
A glass of wine and a bowl of pasta with a splash of good olive oil.

If I had to limit my shopping to one neighbourhood in one city it would be
Daikanyama, Tokyo.

My style icon is
Probably music composer Ryuchi Sakamoto.

Ryuchi Sakamoto

The best book I’ve read in the past year is
In Cold Blood by Truman Capote.

I can’t miss an episode of
Curb your Enthusiasm.

Curb your Enthusiasm

In my fridge you’ll always find
Tomato confit or anchovies.

My favourite place in my house is
The dinner table.

The people I rely on for my wellbeing are
Paris has all the beauty secrets.

My favourite website is
Nowness.

The object I could never part with is
Books.

A gadget I can’t do without is
A wine opener.

The one artist whose work I would collect is (if price is not an issue)
Anish Kapoor.

Anish Kapoor

The last meal out I had that truly impressed me was
Anything from Bar Celeste.

The podcasts I’m listening to
The Daily (New York Times)
The David Chang podcasts
NTS Radio

The best gift I ever received was
A commissioned Andrew Barber painting of our view at the Coromandel.

The grooming product I can’t live without is
Nasomatto Black Afgano cologne.

Nasomatto Black Afgano cologne

The last music I downloaded was
Evening Star by Robert Fripp and Brian Eno (I bought the vinyl record too).

I have a collection of
Chairs.

Gastronomy

Have you tried Queens Wineshop? Discover the chic, cosy bottle shop in the heart of the city
These are the irresistible new dishes you need to try this weekend at Soul Bar & Bistro
We present Denizen’s definitive guide to Mother’s Day dining

How to virtually save your skin between facials

During lockdown we’ve adjusted to wearing less make-up, make-do manicures and ponytails that hide regrowth, which has shifted the focus to skincare. When you’re flouting foundation, it’s important to have a radiant, smooth, blemish-free face, especially for Zoom meetings and video cocktails.

The team at the award-winning Spring Spa are coming to the rescue of those of us suffering from stress breakouts, lacklustre complexions or just in need of some attention with an innovative digital approach to treating your current concerns.

Join the trend of virtual skin consultations and discuss your concerns with Spring Spa’s leading facialist, who will then prescribe treatments for your concerns. This is not the time to be using any video filters, so put your make-up free, cleansed face forward.

The virtual consultation is free, and will give you the opportunity to privately talk about those under eye bags that refuse to shift and any annoying pigmentation.

Email [email protected].nz to book your appointment.

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Depot’s Brussels Sprouts recipe will change your opinion of the often overlooked vegetable

No longer the instigator of childhood trauma, the brussels sprout is back with a vengeance and better than ever.

This much maligned bulbous vegetable is at its most abundant in cooler months but rather than turn your head away in disgust, we urge you to reconsider the green delicacy by treating them kindly, with new and improved cooking techniques. We’ve long been fans of Depot’s rendition, which proves there’s a lot to love about the sprout.

Brussels Sprout with Pancetta and walnut crumbs

Ingredients
1kg Brussels sprouts (preferably small)
100gm pancetta (diced into small pieces)
1 cup chicken stock
3 tbsp sherry vinegar
1⁄4 cup Italian parsley (torn)
1 tbsp butter
sea salt black pepper (to taste)

For the walnut crumbs
2 cups of stale bread (crusts removed and cut into cubes)
1⁄2 cup walnut halves (cut to a similar size as the bread)
1⁄4 cup cooking oil
1⁄2 cup butter
1 sprig fresh thyme
sea salt black pepper

Method
Take a non-stick frying pan and place on a medium heat. Once heated, add oil and butter and heat until foamy. Add walnuts, bread, thyme and a little salt and pepper and continue to cook, stirring often, until lightly golden all over. Remove from heat and transfer to a sieve to drain off excess butter, then allow to cool on a tray lined with kitchen towel.

Store in an air-tight container. For the Brussels sprouts Wash sprouts in cold water and pat dry. Cut off the stalk tips, keeping a little so they hold together. Slice sprouts lengthwise in half. Place a large skillet over a medium heat, add oil and fry the pancetta until golden. Turn up the heat and add prepared sprouts. Cook for 15 minutes until golden and caramelised, only turning occasionally. Lightly season with salt and pepper. Pour in the chicken stock and reduce until almost evaporated, this will steam the sprouts. Remove from the heat and scatter in parsley, butter and sherry vinegar.

Toss all ingredients in the skillet together until butter is melted, then transfer to a serving dish and garnish with walnut crumb mixture.

Gastronomy

Have you tried Queens Wineshop? Discover the chic, cosy bottle shop in the heart of the city
These are the irresistible new dishes you need to try this weekend at Soul Bar & Bistro
We present Denizen’s definitive guide to Mother’s Day dining

Get ready to have fresh floral bouquets brightening your home

Sometimes you don’t know how much you love something until you can’t have it anymore. We always knew how much we’d miss dining out with friends and what a loss takeaways would be but we didn’t realise how much we’d miss fresh flowers.

So it’s with much relief that alongside the shift to Level Three comes the reopening of one of our favourite florists. The brainchild (or is that flowerchild?) of Millie Austin, La Femme Fleur flower truck has been based in Coxs Bay for six years, selling fresh flowers from New Zealand’s best growers.

Austin’s signature bouquets are stunning, luxurious and can now be ordered safely under Level Three via the website. Choose from one of La Femme Fleur’s four colour profiles and let their talented team do the rest. Delivered around the city, this is a great way to not only treat yourself but to show those outside your bubble how much you miss them.

Now that we’re all spending more time at home it’s worth signing up for a flower subscription service. Delivered to your door each week, fortnight, or month, La Femme Fleur’s flower subscriptions are designed to fill your home with the most beautiful seasonal flowers at all times. Their long last local blooms will brighten your isolation week in and out.

During Level Three the flower truck is moving its wholesale offering online too, so you can have access to the best, freshest New Zealand grown flowers every day. After each flower auction the team will create take-home bundles in two palates: whites and greens or bright and bold. The bundles will come in three sizes – $50, $75 and $100 – and they’ll be using contactless pick up from Coxs Bay.

“The flower truck has become such a big part of the local community I wanted to create a way for my regulars to still get their favourite flowers to fill their homes,” says Millie Austin. “I thought this was especially important while we remain in our bubbles and people want to brighten their lives.”

The bundles can be distributed across different vases around the home or be assembled as a single, striking arrangement. Keep an eye on La Femme Fleur’s social media channels for updates on what’s in the bundles each week.

Order the home bundles by emailing [email protected] or calling 02 20775375.

The New Zealand flower industry has been put under huge pressure by the effects of Covid-19 with growers having to destroy hundreds of thousands of dollars of stock. Now you can support local growers and fill your home with beautiful flowers.

“The impact of Corona virus on flower growers and florists has been huge. Now that we’re able to operate again under Level Three we need Aucklanders to come out and support local businesses so our industry can survive.”

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Getting to Know: Architect Jess Walker on Killing Eve and Turkish baths

As the creative force behind architectural firm Bureaux, which she founded with friend and fellow architect Maggie Carroll in 2010, Jess Walker has a cultivated eye for design. Here we ask Walker to look beyond blueprints and reveal her plans for happiness.

My personal style can be defined by as
A domesticated Monica Bellucci character on vacation in the Italian countryside.

The last thing I bought and loved was
An Akari H pendant light from the Noguchi Museum that I now have hanging in my dining room.

Jess’s dining room with her Akari H pendant light

My favourite room in my house is
My bath with the afternoon sun and a book.

My favourite app is
I am always slightly terrified but also fascinated by the Apple Health aps ability to have more of a grasp on what my body has been doing than I do.

An indulgence I would never forgo is 
Scented candles.

John Lautner’s Sheats-Goldstein residence

An unforgettable place I visited was
American architect John Lautner’s Sheats-Goldstein residence in Los Angeles.

Maison de Verre

Next place I’d like to go to
Maison de Verre in Paris.

If I had to limit my shopping to one neighbourhood in one city it would be
Omotesando, Tokyo.

Brookbanks windows

An object I would never part with is
I have a number of special artworks made by clever friends – if I had to pick one it would be a sculpture of windows by Stephen Brookbanks.

My style icon is
My style icons are a small number of women in my life who have brilliant minds, love to dance and love to cook. A fabulous dress, gumboots, cocktail in hand traipsing through the garden to collect herbs to garnish a lovingly prepared meal. This is my perfect woman.

The best book I’ve read in the last year is 
The Overstory by Richard Powers.

I can’t miss an episode of
Killing Eve.

In my fridge you’ll always find
Homemade condiments.

I recently discovered
That I am very happy being in lockdown, in my house, with my family. 

A gadget I can’t do without is
The robot vacuum cleaner I have yet to purchase that works well on timber floors and rugs and will tidy up after my dog and children.

Giorgio Morandi
Donald Judd
Anni-Albers

The one artist whose work I would collect is (if price is not an issue)
It’s far too hard to answer this question with just one – it would be a collection of perhaps Giorgio Morandi, Donald Judd, Tomislav Nikolic and an Anni Albers print.

The last meal out I had that truly impressed me was
Albertos Lounge in Sydney, followed a few days later by a perfect last supper at Bar Celeste the night before going into isolation and then lockdown, many nights ago.

The podcasts I listen to are 
I’m not sure I’ve ever listened to a podcast; I prefer to read or watch.

Kokeshi

I have a collection of 
Kokeshi – traditional Japanese wooden dolls. It’s a collection I have started for my daughter.

The best gift I ever received was
Peter Zumthor’s complete works – which comes in a collection of 5 volumes, which my husband lovingly lugged home from a bookstore in the US.

The beauty product I can’t live without is
Zoe and Bios face Oil.

The last music I downloaded was
John Prine

If I wasn’t doing what I am, I would be
A florist. 

My favourite pampering treatment is
A Turkish bath – preferably in Turkey.

Image credit: Header Image: Jackie Meiring

Design

We’ve consulted the experts at Resene on the colour trend of the year
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On a waterfront site in Sydney, Carter Williamson transforms a historic Victorian cottage into a residence as striking as its surrounds
Moooi Meshmatics chandelier from ECC, Space Copenhagen Mater Trumpet coat stand from Cult Design and Vitra Wiggle stool from Matisse

Classic details and an artistic approach offer cocoon comfort in this sky high apartment

Interior Designer Alicia Holgar paused when given the challenge of creating a stylish cocoon for this apartment owner’s artworks and books in a style that responded to the aesthetics of legendary architect Harry Seidler. The only solution was to spend time in the Brisbane apartment bulding, absorbing the needs of the space and letting the fluid floor plan point towards custom pieces for the relaxed environment.

Moooi Meshmatics chandelier from ECC, Space Copenhagen Mater Trumpet coat stand from Cult Design and Vitra Wiggle stool from Matisse
Moooi Meshmatics chandelier from ECC, Space Copenhagen Mater Trumpet coat stand from Cult Design and Vitra Wiggle side chair from Matisse

The soothing and sophisticated result is one of light-filled luxury, with an impressive impact thanks to a cantilevered wall, acting as an extension of the architecture and extending Seidler’s own sinuous curves.

Tapping into the owner’s art appreciation, Holgar commissioned LA-based artist Jessalyn Brooks to create a mural, The Avians, which took its cues from the apartment’s bird’s eye outlook.

Catellani & Smith Lederam S2 pendant from ECC, Knoll Cesca chairs from Studio Italia and Serge Mouille Lampadaire Droit floor lamp from Cult Design
Catellani & Smith Lederam S2 pendant from ECC and ‘The Avians’ original mural by Jessalyn Brooks

The mural sits easily among other artworks, such as Ryan Hoffmann’s brilliant blue circular piece in the lounge area and the ceramics by A Ceramics and Guido Deleu on the Den Holm entry table, which again echoes the building’s curves.

Catellani & Smith Lederam S2 pendant from ECC and Knoll Cesca chairs from Studio Italia

Alongside the custom pieces a selection of classic furniture, such as the Wiggle Chair, the Barcelona Chair and Cesca dining chairs add gravitas to this castle in the sky.

“The space feels impressive but not in the way you would expect,” Holgar says. “Through pushing boundaries and utilising the element of surprise, the calm palette is enriched by a sculptural sophistication, which adds new layers of depth, light and shade.”

Vitra Wiggle side chair from Matisse
Knoll Barcelona chair from Studio Italia
Sculptor Norman Carlberg inspired entry table handmade by Den Holm, Nanimarquina Stone wool rug from Cult Design and Vitra Belleville chair from Matisse
Louis Poulsen Yuh table lamp from Cult Design
Stellar Works QT Chillax low chair and ‘Art Quartet #4’ 2018 by McLean Edwards artwork
Foscarini Rituals wall lamp from ECC and Zanotta Teti side table from Studio Italia
Foscarini Rituals wall lamp from ECC

Design

We’ve consulted the experts at Resene on the colour trend of the year
Become the host with the most with Molteni&C’s most versatile kitchen yet
On a waterfront site in Sydney, Carter Williamson transforms a historic Victorian cottage into a residence as striking as its surrounds

Four unique ways to take corn on the cob from basic to brilliant

If there’s one vegetable that speaks of joy, it’s the bright, sunshine yellow corn on the cob. With plenty of corn still available in the supermarkets, why not trial something new?

All recipes serve 4 people and are cooked without the husks.

1. With Smoky Butter
Start grilling the corn on the BBQ and while they’re cooking, in a small bowl, combine a tablespoon of softened butter, the juice and zest of one lime, half a teaspoon of smoked paprika, salt and pepper. Once the corn is cooked (in your chosen method), slather with the butter mixture.

2. With Herbed Goats Cheese Butter
Elevate your butter combination with this deliciously creamy and richer rendition. Combine 3 tablespoons of softened butter, 3 tablespoons of soft, herbed goats cheese, 2 cloves of diced garlic (lightly toasted in a pan prior), zest of half a lemon, and a pinch of Himalayan salt. Spread over either boiled or microwaved corn while still hot.

3. With a Pesto Rub
At this time of year, it’s likely that you have an abundance of basil in the herb garden, and if you’re up for making your own pesto (or alternatively obtaining a pre-made pottle) this recipe is a delicious, summery take. Once the corn is cooked, brush a layer of pesto on the cob, and shave some good quality Parmigiana-Reggiano on top.

4. With an Asian Marinade
Introduce Asian-inspired flair with this delicious glaze. Add 2 tablespoons of Hoisin sauce, 2 tablespoons of runny honey, 1 tablespoons soy sauce, and half a diced chilli for that extra kick. Place the uncooked corn onto a sheet of tinfoil, drizzle the marinade, and wrap up individually into their own parcels. Grill on the BBQ until cooked.

Gastronomy

Have you tried Queens Wineshop? Discover the chic, cosy bottle shop in the heart of the city
These are the irresistible new dishes you need to try this weekend at Soul Bar & Bistro
We present Denizen’s definitive guide to Mother’s Day dining

The five crucial steps for cooking the perfect steak

Even the least technically gifted chefs know the importance of being able to cook a good steak. It is a rite of passage after all. While everyone, from Heston to Jamie, tends to observe a personal set of rules, there are some cardinal directions for achieving steak perfection.

1. Season and sit
Remove your steaks from the fridge, pour olive oil over both sides and season generously with salt and pepper (dousing with oil first will help the seasoning stick). Allow the meat to rest for about 20 minutes, so as to come up to room temperature. This way, it will cook more evenly. NB, sea salt flakes are an absolute must.

Lodge Square Grill Pan from The Studio of Tableware

2. Use the right equipment
Two words: cast iron. To get the best tasting steak, it needs to have a good ‘crust’ and the best kind comes from a cast iron skillet. Our favourite is the Lodge Square Grill Pan from Studio of Tableware. As the meat cooks to a crispy outer layer, it picks up a deeply savoury, caramelised flavour that you might not ever recover from. Investing in a good pan is imperative.

3. Butter her up
Again, we come to the matter of the crust. In pursuit of said deep golden outer hue, a generous amount of butter is involved. Heat the pan until it is very hot, add a couple of tablespoons of oil before adding a sizeable knob of butter. The oil will help prevent the butter from burning.

4. The act itself
Throwing a steak into a pan of sizzling hot (but not burning) butter should incite a true sizzle. If not, the game is already over. And no matter what your dad might have taught you, it’s vital to remember: thou shalt not cook a steak for the same amount of time on each side. Once your steak has hit the grill, resist the temptation to touch it until it has cooked for five minutes on one side. Then turn it over before cooking for three. Of course, if you prefer your meat to be anything other than medium rare, adjust accordingly.

5. Let it be
Once removed from the skillet, slather your steaks in fresh herbs and butter (alternatively, we suggest a slice of Lewis Road Creamery’s, Sean Connolly-formulated steak butter). Leave to rest for at least five minutes before serving them with the flavour filled, buttery juices.

Gastronomy

Have you tried Queens Wineshop? Discover the chic, cosy bottle shop in the heart of the city
These are the irresistible new dishes you need to try this weekend at Soul Bar & Bistro
We present Denizen’s definitive guide to Mother’s Day dining

Get your seafood fix with this Salmon Tiradito recipe from Azabu

As longtime fans of Azabu, we’re seriously missing their Japanese/ Peruvian cuisine, in particular the fresh raw fish dishes they are famed for. Thanks to Savor Goods, you can now get your hands on the fresh seafood from Azabu’s fishmongers, simply order their Seafood Selection box and be ready to try your hand at recreating some of their famed dishes, starting with the much loved Tiradito.

Tiradito marries Japanese sashimi with Peruvian ceviche. Instead of smaller chunks of fish found in a ceviche, tiradito features large sashimi-style slices. Instead of marinating the fish as you would for ceviche, tiradito calls for finishing it with a bright chilli-citrus sauce. We finish ours with a tangy passionfruit syrup.

Salmon Tiradito
Serves 4

Ingredients
200g sashimi-grade Salmon fillet, skinned
1⁄2 Butternut squash
20g Coconut cream
20g Passionfruit syrup
Small bunch of Coriander

Leche de Tigre Milk
4 small passionfruit, juice and seeds (around 50g in total)
35g white Fish
5g Garlic, peeled
4g Ginger, peeled
6g Red chilli, chopped
100ml Lime juice
15g Japanese mayo
2g Sea salt

Method
1. Place fish pieces, garlic, ginger, chilli, lime juice, Japanese mayo and flaky sea salt in a blender.
2. Blend to desired consistency, which should take approximately 30 seconds, enough time to bring out aroma and flavour but not the colour and season to taste.
3. Peel the butternut squash. Using a zester, cut fine strips of squash rather like spaghetti.
4. Line a plate with absorbent paper.
5. Add sunflower oil to a pan and heat to 140°C (note – use a deep pan and do not fill more than 1/3 full as the hot oil will rise to the surface as the squash is added).
6. Fry the butternut squash spaghetti for about 1 minute until lightly browned, transfer to the lined plate. The squash strands will not be crispy at this stage but do not worry – they will crisp up as they cool down. Season with sea salt.
7. Remove any residual brown flesh from the salmon fillet.
8. Cut the salmon into thin slices and arrange them in a single row over each of the four serving plates.
9. For each plate, spoon 2 to 3 tablespoons of the passionfruit & Leche de Tigre over the salmon.
10. Dot with a few passionfruit seeds around the plate, arrange a line of crispy butternut squash spaghetti and scatter a few sprigs of coriander over the squash and on the plate.
11. Sprinkle some sea salt flakes.

Gastronomy

Have you tried Queens Wineshop? Discover the chic, cosy bottle shop in the heart of the city
These are the irresistible new dishes you need to try this weekend at Soul Bar & Bistro
We present Denizen’s definitive guide to Mother’s Day dining