Looking for a creative outlet during the Covid-19 lockdown, self-employed photographer Jono Parker was mesmerised by the strange atmosphere of an Auckland with almost empty streets.
“I love Auckland and even though what we are all going through is quite unsettling and foreign to us all, I thought it was important to document this moment in our history and hopefully people find the beauty and emotion in the moments I have captured,” Parker says.
Parker captured these moving and sometimes unsettling images during his daily bike rides, practising safe social distancing at all times. Take a look at A Forgotten Normality.
A decidedly modern feature for contemporary homes, pivot windows and doors are loved for their appearance and the increased functionality they bring to glass facades. Recently becoming a popular choice for its ability to boost the natural light in a space, the pivot mechanism not only allows for larger panes to be used, but it also results in a sleek, minimalist aesthetic.
Thong House by Nishizawa Architects
Thong House by Nishizawa Architects
Thong House by Nishizawa Architects
Cultivating a look that walks the line of pared-back refinement and strong, bold design, the pivot window requires less framing and structure to offer more glass and less fuss. Whether secured horizontally or vertically, the transition from closed to open is seamless and offers a larger aperture than traditional windows, allowing for the relationship between indoor and outdoor to feel less binary and more integrated.
St Kilda West House by Kennedy Nolan
St Kilda West House by Kennedy Nolan
In this St Kilda West House, by Kennedy Nolan, the use of pivot windows is an efficient and tasteful way to achieve a sense of lightness. Boasting large panes that pivot horizontally to open out toward the pool, the prolific use of glass helps to establish a natural connection between the house’s architecture and its environment. Similarly, Pitsou Kedem’s S House sees a row of pivoting glass doors separating the living spaces and the outdoor area, which can be swivelled open to remove the spacial barrier and create a coherent flow through the house.
Stainless steel and aluminium crafted cookware have since replaced the more classic cast iron pots and pans of yesteryear, but we should never have fixed what wasn’t broken. Because, when it comes to quality, there really is no debating the allure of a fine, cast iron pan. The advantages are seemingly immeasurable, but here are five particular reasons why we think you should be making the switch. Feeling inspired? Local tableware specialists Studio of Tableware offers a divine medley of cast iron kitchenware, from the classic skillet to large griddle pans.
It can be used for anything, literally anything Whether you are shallow frying a fillet of fish or roasting some crispy potatoes, grilling a medley of vegetables or whipping up some quick scrambled eggs, the cast iron skillet knows no bounds. So you prefer your eggs poached? The cast iron variation can master water-based cooking too, whether poaching or boiling. What’s more, because cast iron is oven safe, the cookware can double up as a baking helping hand — some recipes even require you to transfer the skillet from the hob to the oven in order to finish the meal off perfectly.
It’s safer When seasoned well, cast iron cookware is naturally non-stick. This means that you are avoiding the synthetic, harmful chemicals that often layer generic, non-stick pans. Be sure to season after every use to keep in optimum condition. To do so, after washing and drying the pan, place it on high heat. Rub the hot pan with a paper towel coated in a thin film of the oil of your choice — coconut would be the healthiest option — when it starts to smoke, rub with the paper towel once more.
It’s long lasting Cast iron cookery is basically indestructible. For starters, they don’t get ruined when rinsed while hot, like regular non-stick cookware. Its sturdiness means it can survive butter-fingered hands in the kitchen (ie: it doesn’t matter if you drop them, just watch the toes), and metal cooking utensils, like ladles or spatulas, can’t harm the seasoning. In fact, the longer you keep cooking with it the more seasoned it gets, so cast iron pans literally get better with age.
It maintains heat While a cast iron pan may take a little longer to heat up evenly, once it is hot it will stay that way for a long time, far more effectively than those of the stainless steel variety. It’s this winning factor that makes cast iron the choice material for high-heat applications like searing meat. It also means that when (no judgements here) you return to the cast iron to dish out seconds, the food will still be piping hot.
It’s easy to clean Unlike traditional cookware, which — especially the more used it is — often requires an overnight soak and a vigorous scrub to finally bid adieu to any food remnants, cast iron pans are generally far easier to clean. To clean, scrub the cast iron under hot water and then either wipe dry with a towel or set the pan over low heat until completely dry — simple.
As well suited to confined spaces as they are harmonised by a backdrop of rolling lawns and sweeping landscapes, the plunge pool is perfect for any sized property. The outdoor amenity can complement innovative architecture while elevating the layout of the entire property, enhanced with everything from fine materials such as marble, and additional features like waterfalls, entry planks and surrounding greenery. Yet the best accompaniment remains to be a serene, panoramic landscape, for pure reflection and serenity.
A plunge pool and pool room of a Connecticut home
Caroline House by Kennedy Nolan
In a French garden with a small wooden lounging deck
The plunge pool at eco-friendly resort Be Tulum, Mexico
Dipping pool and an outdoor shower in the Maldives
This Australian home features an inviting and private plunge pool connected by a deck off the master bedroom
Just like any platform, there is the valuable content that lends a rush of inspiration, but there is also a lot of drivel in between. These are the accounts that we find entertaining and inspiring while we scroll instead of stroll
Saint Hoax –@sainthoax The Middle Eastern artists skewers American popular culture so successfully that even Kim Kardashian follows him. “I happen to have a very quick photographic memory,” he told Vice. “When something happens in the pop world, I connect things instantly and merge many references together at once. I guess that’s why I’m able to come up with content so quickly.” More than 1.8 million followers are laughing along.
Siduations – @siduations Self-taught Photoshop artist Sidney Prawatyotin creates the best fashion collage/mash-ups ion social media. Gaga in the White House or the latest Dries Van Noten collection in supermarket aisles. No wonder Elle, Moncler and Miu Miu have all slid into his DMs for collaborations. The project started from boredom after Prawatyotin moved to LA from New York and quickly took off when his gal pal Chloe Sevigny regrammed his work.
https://www.instagram.com/p/B9-MKUfh80U/
Alyssa Kapito Interiors –@alyssakapitointeriors The New York interior designer delivers Manhattan vibes with tailored interiors with an alabaster gleam. It’s traditional sophistication through a minimalist filter for maximum satisfaction.
Leslie Jordan –@thelesliejordan The diminutive actor best known for playing Karen Walker’s sparring partner on Will & Grace has become social media’s unofficial ‘guncle’ during the lockdown. Jordan’s down home humour and Southern drawl make you feel good for a much-needed few seconds.
Maria Duenas Jacobs – @mduenasjacobs Take jewellery inspiration from this former Elle accessories editor turned entrepreneur. Jacobs id focusing on jewellery for children but it’s her personal take on unique pieces that puts the glint in our eye.
Insta Repeat – @insta_repeat Shining a light on the inherent replication of images that inevitably comes with the rise in popularity of social media, Insta Repeat takes a comical approach to the issue. The ironic bio “Déjà Vu Vibes. Wander. Roam. Replicate” is paired with collages that showcase an array of pictures, taken by different people, but interestingly enough, have almost identical framing, setting and even editing.
The Big Bag Club – @thebigbagclub Poking fun at the outrageous world of fashion, while also appreciating its unique quirks, the self-proclaimed handbag fanatic behind The Big Bag Club edits fashion images to highlight the big bag trend by digitally supersizing the accessory to monstrous proportions. Silly, but still entertaining.
Bee Influencer – @beetheinfluencer On a mission to save the world, Bee The Influencer travels the globe and documents its highly glamorous life on the gram inducing the envy of humans everywhere.
This heritage building that once housed a men’s retirement home has been stripped back and transformed into a spectacular private family residence by Melbourne-based practice Hecker Guthrie.
Located in the inner-city suburb of Prahran, the design team was assigned the task of restoring the address to its former glory. Adamant about maintaining the grandeur of the Victorian building, the architectural footprint was to be as minimal as possible. To achieve as much, the original structure was reinstated in every achievable way.
Uncovering and restoring the original, ornamental features such as ceiling roses ensured the building’s heritage remained intact. Simple, contemporary elements were then added as complementary, stylistic touches. The plush, velvet Baxter Chester Moon sofa by Paola Navone, for example, adds texture without detracting from the historical details.
The design firm’s ethos is that each room in a home needs a purpose and to have its own feeling. It was the pre-Raphaelite-style stained glass window from the 1880s that determined the steel blue hue in the central living space, and when the existing red carpet was removed to reveal original Baltic pine floorboards, it was partly tiled in Op Art geometric grids with colours taken from late Victorian pattern books.
While the atrium, fitted with a new skylight, was designed to be the heart of the home, freestanding units with steel framed, glass doors were substituted for solid counterparts, in order to resolve issues of light and flow throughout the other central areas. This is a family home that was designed to last, and with an immaculate synergy between art and architecture, the result is a modern ode to Victorian beauty.
It is times such as now that the necessity for a nutritious and delicious diet is more important than ever. Eating a diet rich in raw foods goes along way to supporting natural detoxing and alkalising the body by minimising the loss of enzymes and phytonutrients that may be destroyed in the cooking process. And for those who think eating raw is akin to living the life of a rabbit, the folks at Huckleberry have changed our perceptions by introducing us to this deliciously decadent raw banana ice cream. Perfect for children and adults alike, this recipe is also a great way to utilise ripe bananas.
Ingredients 20 pitted dates, coarsely chopped
2 tbsp raw honey
2 tbsp extra virgin coconut oil
1 tsp vanilla extract
Pinch ground cinnamon, to taste
4 cups sliced very ripe bananas
½ cup raw cashews coarsely chopped
1/4 cup roughly chopped almonds
Method
1. Soak dates in lukewarm water to cover for 10 minutes. Drain dates and reserve soaking liquid.
2. In a food processor, blend dates with three to four tablespoons of soaking liquid, honey, coconut oil, vanilla and cinnamon until smooth.
3. Add bananas to food processor and blend until mostly smooth, leaving some small chunks of banana intact if desired. Transfer banana mixture to a stainless steel bowl and stir in cashews.
4. Freeze mixture, stirring occasionally, until it reaches a semi-solid state, 4 to 6 hours or overnight. Allow to thaw at room temperature 30 minutes to an hour before serving. Sprinkle each serving with roughly chopped almonds.
With experience working for leading jeweller Bulgari in New York, Rukaiya Daud turned her eye to beautiful everyday objects when she returned to New Zealand, founding Fourth St. From ornate hair pins to solid stone cups, Daud’s eclectic approach always achieves a sophisticated finish. Here she turns her vision on her own likes, such as Sade and massages.
My personal style can be defined as: In the words of my dear best friend: Quirky cool, effortless chic, classic yet fun-spirited.
The last thing I bought and loved was: A Christopher Esber knitted cardigan from Muse, a brown silk vintage dress online and classic gold hoops.
Formentera
An unforgettable place I visited was: There are too many to name, but I’ll go with Formentera [the Spanish island]. The laid back cool, fresh seafood and history blew my mind. I was on a boat and we explored different parts each day. Days were filled swimming and reading then going to the shore for meals.
Next place I’d like to go to: Any of our Pacific island neighbours. I’ve heard magical tales of jungles and waterfalls in Samoa and swimming with whales in Tonga. Visually I am also drawn to The Pacific. I love the organic forms of wooden hand carved objects and statues, the meaningful geometric patterns and shapes of their art and buildings painted in bold, brave colour. Warm hearts, big smiles, fresh fish and beautiful beaches also seal the deal.
An object I would never part with is: I have an opal and ruby ring that my grandmother gifted me. Both my mum and aunty thought they were going to get it, but I received it in the end – ha! I wear it most days and when I’m not wearing it I have a tan outline of it on my right ring finger.
My favourite app is: Todist is the best productivity app I’ve found and the only one I have been able to navigate. If I can, anybody can! I also love Insight Timer for Yoga Nidra.
An indulgence I would never forgo is: Taking the time to catch up with close friends. They give me energy, make me laugh and help me see things more clearly.
If I had to limit my shopping to one neighbourhood in one city it would be… The Parisian flea markets for homewares and furniture and the Marais for clothes. I have heard Shibuya in Tokyo has great vintage, although I have never been.
Bianca Jagger
Amal Clooney
My style icon is: Bianca Jagger for her wardrobe and Amal Clooney for her life, intelligence and service.
The best book I’ve read in the last year is:Where Good Ideas Come From by Steven Johnson had a lasting impact on me.
In my fridge you’ll always find: Lots of veggies. If I am well behaved and organised I’ll do a market haul on a Sunday. Courgettes, cauliflower, broccoli, hummus, all the herbs, red onion pickles, oat milk, olives, capers, lemons and eggs. Condiments. Lots of spicy condiments. Oh and cheese.
My favourite room in my house is: My bedroom.
I recently discovered: The power of the edit. Saying no.
Isamu Noguchi
The one artist whose work I would collect is (if price is not an issue) Sculptures from Isamu Noguchi.
The podcast I listen to is: Economist Radio. To the point and informative. There is so much noise when it comes to information. The world is so complex. By the time events reach headlines there are so many underlying factors and reasons why systems and countries are the way they are. I’m trying to educate myself more so that I can read the news from a point of educated understanding and not judgement.
The best gift I ever received was: An island holiday from a best friend. I took lots of memory photos that I will cherish forever. That feeling of pure contentment when you are at your most relaxed state. It’s the best.
The last meal out I had that truly impressed me was: The flounder and carrot salad at Celeste. I believe the team there is truly talented. Emma, Nick and Gatlin make you feel like you’re at home when you arrive. They have a warm energy and refreshing perspective. They truly love what they do and it shows.
The beauty / grooming product I can’t live without is: A nice face oil to massage my face with at night.
The last music I downloaded was: Sade.
If I wasn’t doing what I am, I would be: A teacher or an architect.
My favourite pampering treatment is: A good massage.
I have a collection of: Books, jewels and friends.
Expand your basic cocktail repertoire by ordering some fruit and vegetables. Turn to lime, coconut, chilli and watermelon for devilish drinks that boost your spirits and vitamin intake.
Watermelon Spritz with Chilli vodka
Ingredients 30ml chilli infused vodka 15ml Martini Bianco 15ml Aperol 30ml fresh watermelon juice 45ml Soda 1 Mint sprig 1 crack of black pepper
Method 1. In a mason jar crush large chunks of watermelon with a muddler. Strain out the fresh juice and set aside. 2. Measure and pour the chilli infused vodka, Martini Bianco, Aperol and fresh watermelon juice into a stemless wine glass. Swirl to combine. 3. Half fill a second stemless wine glass with ice, pour in the soda and top with the watermelon mixture. 4. Garnish with mint and dust with cracked black pepper to serve.
Chilli Vodka Infusion Slice 5-6 fresh chillies and put them into a full bottle of vodka. Leave for two hours and the infusion will be ready to use.
Method Simply shake liquid ingredients over ice and double strain to serve. Garnish with fresh chilli.
For infused gin We infused 200g desiccated coconut per litre of gin. Allow to infuse for at least 48 hours before straining out solids.
For chilli syrup Finely dice 5 chilli peppers. Dissolve 500g white sugar with 500ml water. Add chillies and pop on medium heat. Let simmer until desired heat and consistency are reached (should coat the back of a spoon). Strain out solids and let cool.
Fejoia Caipiroska
Ingredients: 60ml Vodka 2 Feijoas 1 Lime (cut into 6 wedges) 1 tsp Raw sugar 1 sprig of fresh Mint to garnish Crushed ice
Method: 1. Scoop out the flesh of two feijoas per Caipiroska and whiz in a blender for several seconds. 2. Pour into a glass, add the sugar, squeeze in juice from lime wedges, add the wedges to the mix, then muddle just enough to dissolve the sugar. 3. Add vodka and stir together. 4. Fill another glass completely with crushed ice and strain contents over top. Garnish with a sprig of mint and extra lime if desired.
Indulge in a hot, soupy bowl of ramen noodles with this deliciously easy recipe.
With a strong need for comfort and all this time on your hands, there’s no better time to forgo the cheap packet variety and learn how to make ramen from scratch. Ramen is the Japanese rendition of Chinese Lo Mein. These noodles have a long and rich history in Japan since being adopted from China, with many different and fantastic versions of the noodle dish, taking anywhere from two minutes to two days to prepare. This recipe is as achievable as it is delicious.
Garnishes
4 eggs
1 braised bamboo shoot (sliced)
4 green shallots (finely sliced)
2 tsp sesame oil
12 pieces of kamaboko (Japanese fish cake)
300g dried ramen noodles
500g pork belly (skin removed but as much fat as possible intact)
1/4 cup flaky salt 1/4 cup sugar
One day in advance, place the pork belly fat side up in a small, snug-fitting roasting pan. In a small bowl, mix the salt and sugar together evenly and rub over the pork belly. Cover and refrigerate overnight.
Preheat oven to 220°C. Discard any liquid that came out in the pan.
Place the pork belly in the oven, uncovered. Cook for 40 minutes. Baste the pork belly 20 minutes in with the rendered fat. Continue to baste it until the pork belly has a golden brown exterior.
Reduce the oven temperature to 130 °C and cook for another hour to an hour and a half, or until the belly is tender but not quite falling apart. Remove the pan from the oven and transfer the pork belly to a plate. Allow the pork belly to cool slightly. When the pork belly is cool enough to handle, wrap the belly in plastic wrap and place it in the refrigerator. Allow the pork belly to thoroughly chill then slice into 1cm thick slices.
Place pork stock and chicken stock in a pot and bring to a very gentle simmer. Add kombu and shitake mushrooms to the stock and simmer very gently for 30 minutes. Bring a small saucepan of water to the boil. Reduce to a simmer then add whole eggs and cook for 6 minutes. Remove eggs and place in a bowl of chilled water to cool. Finely slice the spring onions and fish cakes. Cook noodles according to directions then strain. Strain the stock then return to the heat. Add the sugar, tamari and mirin.
Peel the eggs and slice in half lengthwise. Divide the noodles between 4 bowls then arrange the eggs, pork, kamaboko and spring onions on top. Ladle over the hot broth and drizzle a few drops of sesame oil over the top.
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