Gents, these are the 5 pomades worthy of top-shelf status in your bathroom

Whether it’s to sport a slicked-back mane or a subtle side-part, when it comes to men’s hairstyles there is nothing that’s more widely regarded than the humble pomade. These are the top five in the grooming biz destined to upgrade your hair game.

Triumph & Disaster Ponsonby Pomade – Best for protecting hair
Redefining what it means to keep hair in place, with natural tree resin and Harakeke, this formula styles your hair all while protecting it from damage. A trusty concoction sure to leave the scalp feeling clean, healthy and ready for anything.

Blind Barber Proof Wax – Best for medium hold
Channel your old-school self with this low-key formula. Serving up subtlety rather than gripping you into a headlock, it finesses hair into place for a classic side-part that won’t look or feel greasy.

Davines Pomade – Best for slick backs
For timeless grooming made easy, this must-have product, available locally from Servilles, was created for holding hair perfectly in place while giving definition and shine. A luxe, water-based formula, it’s perfect for controlling flyaways and maintaining that old-school do.

Triumph & Disaster Fibre Royale – Best for stronghold
Made with beeswax, argan oil and Kawakawa, this natural formula provides strength without dulling shine. Said to smell like a 90s block party with cold pressed orange rind and pine needle, this bad boy will have you looking suave all day long.

Uppercut Matte Pomade Best for a matte finish
Don’t be fooled by it’s soft, creamy texture — this pomade is mightier than it seems. The velvety, creamy formula means that the product grips in your hair as opposed to your hands, giving you ultimate styling power.

Wellbeing

Te Ihi is the new wellness brand you need to know
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As AJP Studio opens its doors, we sit down with founder Anna Miles to get the scoop on the stunning new space

Say what? It’s time we all had a lesson in correct pronunciation

By the time we're through, you'll be sparking up conversations just to show off these stumpers.

Nobody likes elocution lessons or a grammar Nazi – but then again, nobody respects a linguistic fool either. Thankfully, that’s where we step in, on a mission to keep those flaming red cheeks at bay and make you sound all the more culturally refined, darling. Whether you’re a seasoned conversationalist or incapable of delivering the most simple of prose, be sure to add the following to your language repertoire. Or in the meantime, fake it until you make it…

1. Moët & Chandon (Mo-ETT, Chahn-don)
No, sir, nobody wants to pop bottles of ‘Mow-aye’ with you at your eighties-themed soirée complete with deviled eggs. While many a pleb still mistakenly applies the French liaison here, the famed Champagne’s name, Moët, is a Dutch word. So next time you’re popping bottles, remember: hard ‘T’.

2. Bruschetta (Brew-sket-ta)
There’s no ‘Shhh’ in bruschetta, rather a prominent ‘K’ sound. Leave ‘H’ behind and embrace the correct consonant. Don’t make us go all Gordon Ramsay on you now…

3. Chipotle (Chi-pote-lay)
Heard this ten thousand different ways? The Americans butchered this one with their southern drawl when they decided hot sauce goes with everything. Emphasise the ‘pote’ folks, emphasise the ‘pote.’

4. Paella (Pai-ay-ya)
Forever tripping up on the double ‘ll’. Nailing this one will open your mind and give you the confidence to make sense while ordering. Aïe aïe aïe!

5. Quinoa (Keen-wa)
If hipster is your name and wellness is your game, we can only hope you’ve already got this one down pat. Move over couscous, you stodgy bastard.

6. Givenchy (Jhee-VON-shee)
Now this one’s topical. To avoid you tripping up on the luxury fashion house’s name during a Kimye wedding de-brief with yet another poor soul, brush up on your designer speak. While it may look like ‘give-en-chi’ it is unequivocally not pronounced that way.

7. Karaage (Kah-la-ah-geh)
We all love karaage chicken and we should all give it the respect it deserves by saying the word right. In the Japanese language, the pronunciation of ‘r’ simply does not exist and the last syllable is not to be confused with ‘jay.’ Also, remember to drag out the second syllable as there is two A’s for a reason.

8. Açaí (Ah-sigh-ee)
Aucklanders are no strangers to the açaí bowl but they sure are to the pronunciation of the berry. Commonly dubbed as ‘akai’, or ‘a-sigh,’ the key is to remember to drag out the final syllable.

9. Rangitoto (Rung-ee-toh-toh)
The volcano that graces us with its presence almost everywhere we go, Rangitoto Island would erupt in frustration if it could hear its name getting butchered on the daily. ‘Rang-ee-toe-toe,’ is an absolute no-no and far too much twang than necessary.

10. Reese’s (Reese-is)
The Hershey Company would have had no idea that there would be any confusion when naming their infamous peanut butter cups but they were wrong — some people pronounce the straight-forward name, ‘Ree-sees’ — blasphemy.

11. Bibimbap (Bee-beem-bup)
Korean cuisine is becoming more prevalent in the Auckland dining scene which increases the importance of knowing how to order dishes with accurate pronunciation. The most common error of this dish in particular, is in its last syllable, with people pronouncing it the same way they would when ordering a breakfast bap sandwich — an honest and understandable mistake.

12. Adidas (AH-dee-dahs)
The German-based sportswear and street style brand was founded by Adolf Dassler, ‘Adi’ for short, hence the first part of the brand’s name. Many Kiwis refer to the brand as ‘a-dee-das,’ when in fact, the emphasis should go at the beginning and the end. Think ‘das’ like ‘arse’ — the way a British person would say it (instead of the American ‘ass’).

13. Gnocchi (Nyoh-key)
Just when you thought you mastered this word because you succeeded in treating the ‘g’ as a silent letter, your server repeats your order with an additional ‘y,’ making you wonder why you even try.

14. Phở (Fuh)
It’s you’re saying phở, as ‘fo,’ unfortunately, that’s a faux pronunciation. Keep it short, simple and forget the letter ‘o,’ exists.

15. Lychee (Lee-chee)
A fruit that is this sweet and delicious, demands correct pronunciation. Don’t ask why the letter ‘y’ features in this word — we don’t know. What we do know is that it is unnecessary and should be ignored.

16. Hyundai (Hyeon-deh)
The South Korean motor company is seen on New Zealand’s roads regularly but almost everyone is pronouncing the name of the brand incorrectly. It seems as though the word has become something like ‘hi-yoon-die,’ which is far from accurate.

17. Volkswagen (Fox-var-gun)
Another car company that has been lost in pronunciation is the German motor group, Volkswagen. Take the word less literally, ditch the ‘wagon,’ emphasise the V and put on your best German accent.

18. Moschino (Mos-key-no)
The luxury Italian brand is renowned for its versatile, elegant pieces as well as its more unique designs by Jeremy Scott. It’s also known for being mispronounced as ‘mo-shee-no.’ Even Amy Winehouse couldn’t get it right in her song ‘Take The Box.”

19. Roti Canai (Row-tee-cha-na-i)
Arguably one of our favourite dishes in Malaysian cuisine, something this tasty and delicious should never be associated with the word ‘rot.’ Thankfully, the correct way of pronouncing the flakey delight is with an emphasis on the ‘o.’

20. Nike (Ni-key)
Possibly one of the most frequently-debated brand names, the question of Nike vs Nikey is an ongoing debate. Well, we can definitively say here that it’s the latter after, in 2014, the chairman of the board of directors for the company confirmed it. Don’t believe us? Look it up.

Etiquette

Denizen’s Tennis Etiquette: The dos & don’ts of attending the ASB Classic in partnership with official Champagne sponsor G.H. Mumm

From animal print to velvet, which trends are worth the hype? Denizen’s Ivan Segedin breaks it down

As seasons come and go, so too does the line up of groundbreaking trends, and this winter, there is a raft of ‘looks’ being touted as the must-wear styles right now. But before we got too carried away, we consulted our in-house style savant, Ivan Segedin, who provided some valuable insight as to which of these trends is worth investment, and which is bordering on sartorial disaster.

Animal Print
“Once only sported by Nubian princes or divorced Eastern Bloc aunties, animal print is now a must for everyone, no matter what your melatonin level or marital status is. Any item of clothing, be it pants, shoes, jackets, shirts or belts in animal print is a must for your clothing rotation. My personal favourite is a leopard print shirt over black leather pants, 100% animal. Grrrrrr.  But much like double denim, double animal print should be avoided at all costs.”

Celine Menswear Spring 19 | Dior Men Fall 19 | Celine Menswear Fall 19

Velvet Suits
“In the words of the almighty George Costanza, “drape me in velvet”. Nothing says I’m the belle of the ball at social gatherings like plush velour. Throw in the added bonus of strangers’ desires to stroke the velvet -—  because who doesn’t want to get stroked more? A word to the wise though, the right colour velvet can make you look like a Greek Adonis. The wrong one can make you look like a 70s smut peddler. When it comes to velvet, what’s good for the gander is not necessarily good for the goose.”

Working style SW19 | Stella McCartney Menswear Fall 19

Combat Boots
“Once reserved for social justice warriors and feminist fun police, the combat boot has made a return to the winter wardrobe. This well-polished boot worn with a suit or trousers and a shirt will let everyone know you are in charge. There is something about having a combat boot on that makes you feel like you have a great purchase on this world. There’s also the added bonus of an extra inch in height. (For those vertically challenged, these are a great alternative to shoe lifts.) My only caution is after spending summer in loafers there are some serious logistics in putting them on and taking them off. So heed caution, these are not the boots to wear if you are planning on making a swift exit.”

Left: Dior Men Fall 19

Untucked Shirts
“To be honest, if I could spend all day everyday in an untucked shirt unbuttoned all the way down to my navel over linen drawstring pants, while wearing slides or espadrilles, I would. Which is to say if I could spend all day everyday in resortwear at a resort in a Piña colada haze, I most certainly would. In any other environment an untucked shirt should set off alarm bells. We have all seen that guy in the office or in the pub, his shirt untucked from his trousers letting the world know that he does not conform, he’s business but he is also 100 percent par-tay. The type of guy you need to avoid and not become at all costs. Unless you want to wake up reeking of rum and coke, dry ice, fake tan and regret.”

Jacquemus | Loewe Fall 19 | Louis Vuitton Fall 19

Chunky Sneakers
“Time keeps on slipping… into the future. Every day you are getting closer and closer to your golden years. To a time where you become what you promised yourself you would never become. Your Dad. Your skinny jeans and tapered trousers will be replaced by slacks. Your shirts and designer t-shirts, replaced by All Blacks jerseys. Your suit and leather jackets swapped for fleece vests. And of course, your designer shoes, boots and sneakers replaced by the formidable comfortable shoe. By this time your dad-bod belly will thankfully keep these out of your sight. Knowing what my future brings, I see no reason at this stage in my life, while I still have a bit of game left, to fast forward my shoe game 30 years. The orthopaedic dad shoe first made its appearance in 2018. And in my opinion, that’s where it should stay.”

Coveted

Update your wardrobe with our edit of spring essentials
Solstice starts at Commercial Bay, with a four day celebration you don’t want to miss
Phoebe Philo is now stocked at Simon James
Fried Oyster Muffin from Saint Alice

Fast & fancy: Feast your eyes on some of our favourite dishes to indulge in

Our universal love of beige-toned, foods of convenience served with a side of guilt has come of age. Ceremoniously undergoing a heightened evolution at the hands of some of the country’s finest chefs, the new incarnation of the humble fast food, might be just as fast, but it’s a hell of a lot fancier.

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Cheeseburger from The Culpeper

Cheeseburger from The Culpeper

Cheeseburger from The Culpeper

Cheeseburger from The Culpeper

The definition of refinement, in a burger. If Sinatra were a burger, he would taste like this. The harmonious balance of flavours encased between the sesame bun has to be tasted to be believed. A succulent wagyu beef patty takes centre stage, topped with a slice of melted smoked cheddar cheese, jalapeño mustard, lettuce and tomatoes and finished off with crunchy pickles. Pick up the beast, bite into it and hear the sweet serenade of Ol’ Blue Eyes’ ‘I’ve got a crush on you’.

theculpeper.co.nz

Shellfish Waffle Fries from Culprit

Shellfish Waffle Fries from Culprit

Shellfish Waffle Fries from Culprit

Shellfish Waffle Fries from Culprit

It seemed almost revolutionary when waffle fries were first introduced to New Zealand kitchens in the 2000s. Elevating the beloved classic, Culprit, the purveyor of contemporary cuisine, has taken a punt, by drizzling its iteration in crayfish oil before seasoning the crispy chunks of potato with paprika salt. And boy, has it paid off. Served with an essential side of crayfish head mayo (derived from an oil made from the crayfish heads), this is fish and chips at its most inspired.

culprit.co.nz

Korean Fried Chicken from Simon & Lee

Korean Fried Chicken from Simon & Lee

Korean Fried Chicken from Simon & Lee

Korean Fried Chicken from Simon & Lee

There’s fried chicken, and then there’s Simon & Lee’s fried chicken. The purveyors of some of the best crispy bird in town, from hot Nashville, country fried or buttermilk, it’s their Korean fried chicken that really is something special. Pre-seasoned and double fried for maximum flavour and crunch, Simon & Lee glaze its crispy fried free-range chicken with a thick, sticky marinade of your choice, either garlic soy, safe spicy or danger spicy. But we recommend you stay safe, because as they say, if you can’t handle the heat…

simonandlee.com

Garlic Bread from Lowbrow

Garlic Bread from Lowbrow

Garlic Bread from Lowbrow

Garlic Bread from Lowbrow

Going above and beyond the traditional, and somewhat uncouth garlic bread of old, Lowbrow has single-handedly resurrected the childhood favourite. Four pillowy-soft rolls with a salted, butter crust join together in a big cloud of bready goodness. Tear each roll apart and you’ll notice that the culinary minds at Lowbrow have gone above and beyond the traditional method of using a knife to spread the garlic butter on the bread. Instead, they’ve injected garlic and parsley butter into each roll, which ceremoniously soaks into the warm, fluffy bread as it cooks.

lowbrow.co.nz

K-Dog from Han

K-Dog from Han

K-Dog from Han

K-Dog from Han

Long affiliated with New York street peddlers, the hot dog is an original member of the fast food family. Putting a Korean spin on the classic, Han’s head chef Min Baek has replaced the mystery-meat with premium pork and spicy kimchi sausage — made via a collaboration with Grey Lynn Butchers — served in their own house-made soft bun, and smothered in a cabbage slaw that’s coated in an oozy mayonnaise and maple mustard. Finished with melted cheese, this hot dog is one of a kind.

hanrestaurant.co.nz

Popcorn Shrimp from SEVEN

Popcorn Shrimp from SEVEN

Popcorn Shrimp from SEVEN

Popcorn Shrimp from SEVEN

Made famous by a certain bearded Colonel, Auckland’s rooftop eatery, Seven has stepped things up a notch with its delightful incarnation of popcorn shrimp. Each crispy battered morsel contains a plump delectable prawn. The bite-sized wonders are sprinkled with fragrant fried basil leaves before being coated in a zingy, spicy sriracha-spiked dressing. Once you pop you can’t stop.

seafarers.co.nz/seven/

Fried Oyster Muffin from Saint Alice

Fried Oyster Muffin from Saint Alice

Fried Oyster Muffin from Saint Alice

Fried Oyster Muffin from Saint Alice

Head Chef Maia Atvars is playing with fast food preconceptions with his latest creation, the fried oyster muffin. No doubt inspired by the offerings served under the ubiquitous golden arches, Atvars’ dish sees soft English muffins doused in butter and grilled for a supremely crispy exterior, before being filled with battered and fried oysters, a creamy black garlic aioli sauce and thin slices of daikon radish to elevate the crunch. Eat your heart out Ronald.

saintalice.co.nz

The Grange
Sirloin steak with roast shallots, kale & horseradish
Duck liver pate

Meet The Grange — the delicious new eatery serving a multi-faceted dining experience

Translating to ‘barn’ in French, The Grange, located in the recently-opened Smales Farm hospitality precinct, The Goodside, offers an eatery with a sophisticated yet casual ambience.

Staying true to its name, The Grange comprises a collection of spaces including an elegant main dining room, an all-weather terrace, private dining room and functioning greenhouse as well as a large sunny courtyard leading out from the bar. It has been designed in a way where all of the individual spaces connect together to form an idyllic sanctuary, just like a genuine, authentic grange.

The main dining area seats around 40 people, the terrace another 40, while 32 can dine in the courtyard. The sophisticated private dining room will host 18-20 people, and the greenhouse is also open to private dining for more intimate parties of up to 10 people.

Any eatery of this scale requires a hands-on approach by experienced operators, which is most certainly the case with The Grange. Co-owned and managed by Holly Wilson and Nik Stakes who have cultivated a rich understanding of the dining scene with collective experience managing notable local restaurants including Baduzzi, Rata and Madam Woo as well as Melbourne’s infamous Italian eateries Tipo 00 and Osteria Ilaria, and Australia’s iconic Asian fusion restaurant, Chin Chin.

The Greenhouse

The interior of The Grange boasts a harmony of modern design and natural elements as vines of greenery are intertwined into the chic shades of black and marble surfaces. The rich oak interior is complemented with plush velvet seating and is warmly lit with simplistic pendant lighting. Designed by co-owner of The Grange, architect Mark Wilson of MDS Design has managed to create a restaurant that is charming and sumptuous while remaining inherently relaxed and welcoming.

The Grange has an extensive drinks menu consisting of boutique wines from around New Zealand and all over the world, as well as a selection of the finest spirits and cocktails. Stakes, having managed numerous restaurants and bars in the past, has developed and diversified his wine palate over the years and is showcasing his discerning taste via his curation of The Grange’s extensive list of beverages. 

Citrus poached crayfish & crab with witloof

The kitchen is operated by Head Chef, Regnar Christensen who previously helmed the kitchen at Wellington’s acclaimed restaurant, Ortega Fish Shack. Christensen uses The Grange as his creative outlet utilising seasonable herbs from the on-site greenhouse and local produce to create dishes such as heirloom tomatoes with burrata and basil, citrus poached crayfish and crab with witloof.

Other menu highlights include the charcuterie board with duck liver pate, pappardelle with beef cheek ragu, basil and radicchio and the 12-hour braised lamb shoulder for two.

Coconut sugar figs with buffalo curd, pistachio cake crumble and Moscato granita

Making sure to keep anyone with a sweet tooth satiated too, The Grange offers a delectable array of desserts, featuring classics such as tiramisu, hazelnut parfait and housemade ice cream and sorbet — all of which are elevated by a line-up of wines specifically designed to match. As figs are in season, Christensen has taken advantage of this product to create a seasonal treat (one of our favourites). The figs are roasted in coconut sugar and accompanied by creamy buffalo curd and crushed pistachio cake with a Moscato granita before being finished with a drizzle of housemade fig leaf oil.

Calling The Grange a restaurant would be an understatement. It’s a cultural space for the local community, striving to fulfil all of our gastronomic needs. The all-day menu is not even a fraction of what this place is capable of, where a refined breakfast can segue into a productive working lunch, and a Friday afternoon BBQ session or elevated yet nostalgic Sunday roast present the perfect ways to unwind after a busy week. Whether it’s a quick drop-in meal or a drawn-out, romantic dinner on the terrace at sunset, the new heart of the North Shore will always be ready to give you a superb experience.

Opening hours:
Monday – Friday: 8am until late
Saturday & Sunday: 9:30am until late

The Grange

Cnr The Boulevard and Smales Farm Ave Takapuna

09 972 9060

www.thegrangetakapuna.co.nz

Gastronomy

Win two tickets to The Wine Room’s Le Club, an evening of Champagne, caviar, and late-night extravagance
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Chateau on the Park
Chris Dobbs and Working Style Christchurch
Chateau on the Park
Inati
Kong bar at The Terrace

Working Style’s Chris Dobbs divulges his favourite places to eat, stay and visit in Christchurch

The Garden City has played host to Working Style’s Managing Director, Chris Dobbs on many occasions. Whether visiting Christchurch for work or play, Dobbs has narrowed his favourite places to eat, drink, stay and visit down to a finite list of what he deems to be the best — and considering his penchant for the finer things, we’re quite happy to take his recommendations on board.

Stay
I head down to the Garden City fairly regularly to visit our Working Style store in Merivale, and I always stay at the Hilton’s Chateau On The Park DoubleTree hotel. The staff are extremely welcoming, and the secluded setting really helps me to wind down after a long day of travel and work. The valet service is also fantastic (which is a huge plus for me) and I can always rely on my garments being perfectly pressed after suffering the inevitable wear and tear of travel.

The clams at Inati

Eat
Over the many years I have been visiting Christchurch, I have definitely whittled my favourite places down to a definitive list. The Terrace offers a range of eateries in one location, meaning that it’s always easy to find something to suit my mood – whether that’s a cold beer or a bite to eat. Inati is another favourite and I always go for the ‘Trust Us’ sharing option (the chef here definitely knows best).

Terrace Tavern at The Terrace

For breakfast, I’ll usually head into town to Hello Sunday for a shakshuka or eggs benny. It’s the perfect place for a mid-morning pick-me-up and I love its low-key fitout (inside an old Sunday school).

Hello Sunday

Drink
If I’m looking for somewhere nice and casual to wind down at the end of the day I’ll head to Number Four. The wine list is brilliant, and it’s just down the road from our store.

Culture
I always try to find time to pay a visit to the Christchurch Art Gallery, which is currently showing Gordon Walters: New Vision — just down from a run at Auckland’s Art Gallery. I checked it out when it was in Auckland, but I think I’ll go for a refresher when I visit Christchurch later this month. If I’m after a more boutique experience I’ll drop by the Nadene Milne or Jonathan Smart galleries.

Michael Parekowhai’s Chapman’s Homer at Christchurch Art Gallery

Chateau On The Park — Christchurch, a DoubleTree by Hilton

189 Deans Avenue,
Riccarton,
Christchurch, 8011

(03) 348 8999

www.doubletree3.hilton.com

Culture

Wondering what to watch this spring? These addictive series & movies belong on your radar
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With a full calendar of spring events ahead, we share an insider’s guide on where to eat, drink, stay, and play in Auckland

Why these whisky cocktails are the perfect warm-weather drinks

Forget notions of whisky’s only purpose being to warm your cold winter heart. Despite its reputation as a fireside companion, whisky is essential to a number of refreshing drinks we indulge in when the weather’s warm. Light, thirst-quenching and thoroughly drinkable, these Chivas-based cocktails are the perfect summer libations.

1. Chivas Collins
Place two slices of green apple at the bottom of a glass and pour over 50ml of Chivas 12. Fill the glass with ice and add in 100ml of lemonade and 50ml of soda water before stirring. Garnish this crisp, perfectly-balanced cocktail with a wheel of lime and prepare to feel instantly refreshed.

2. Morning Glory Fizz
Into a cocktail shaker, squeeze 5ml of fresh lemon juice before adding 10ml of white sugar and a dash of Pernod Absinthe. Then add 50ml of Chivas 12 and 25ml of egg white. Shake the mixer dry before adding in ice and shaking again. Strain into an ice-filled highball glass and top with soda water. This is sure to banish that hangover like nothing else.

3. Hoots Mon Spritz
Add 12.5ml of Lillet Blanc to a glass before pouring in 12.5ml of sweet vermouth. Add in 50ml of Chivas Extra before topping with ice and stirring. Set aside a chilled glass of soda water and a lemon twist before pouring the alcoholic mixture over the soda and garnishing for a drink that hits the palate perfectly.

4. Rob Roy
Start by pouring 50ml of Chivas 12 into a mixing glass and adding 12.5ml of Lillet Rouge and 12.5ml of Lillet Blanc. Top with ice and a dash of Angostura bitters before stirring. Strain into a chilled martini glass and garnish with an orange twist for an elegant evening concoction.

Gastronomy

Win two tickets to The Wine Room’s Le Club, an evening of Champagne, caviar, and late-night extravagance
 Somm’s latest Guest in Residence sees the best of Central Otago brought to the table
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6 reasons why you should up your kitchen game and invest in a Sub-Zero refrigerator

Homes which advertise a Sub-Zero fridge in the listing, net a 38% premium over other high-end listings.

We all know about ‘investment’ wardrobe pieces, but investment kitchen appliances are another thing altogether. When it comes to the crème de la crème of culinary hardware, Sub-Zero’s famous refrigeration specimens might just be worth every penny.

It will increase the value of your entire home
You might sooner think of a lick of paint as being the best thing to improve saleability, but recent surveys have shown that homes which advertise a Sub-Zero fridge in the listing, net a 38% premium over other high-end listings (zillow.com). This is an asset that will clearly pay dividends.

It’s an iconic design
Function might come first for Sub-Zero but there’s no denying form weighs heavy in terms of this fridge’s appeal. The classic, bold appliance with its louvred grille is a transcendent style that has become one of the most imitated home product designs ever. And you know what they say about imitation…

It’s more durable than most
Most homeowners might be satisfied getting several years of service out of an appliance but when it comes to Sub-Zero, it’s a product that will last you decades. One of the marque’s enduring commitments is ’to build the best’; Sub-Zero’s appliances are constructed in their own American facilities where they can control every step of the manufacturing process. Only premium grade materials are used, the technology is state of the art and the craftsmanship is of the highest calibre (every fridge is handmade, hand finished and 100% quality tested.)

Your grocery bill will thank you for it
Sub-Zero pioneered the dual refrigeration system, which relies on two separate, self-contained cooling systems to keep fresh food fresher and preserve frozen food longer (thanks to a more consistent temperature throughout.) They also developed an air filtration system inspired by NASA technology that scrubs the air of ethylene gas (which speeds up food spoilage) and also reduces odours by removing bacteria, mould and viruses. Everything about the fridge, right down to its ultra-effective seals, encourages food longevity.

Your power bill will thank you for it
Sub-Zero equipment meets high energy efficiency tests and even the largest refrigerators consume less power over a year than a 100 watt light bulb. Foam filled doors help insulate the unit more efficiently, and the dual refrigeration system means less energy is used overall.

It’s easier to clean
The fridge’s 18-gauge stainless steel exteriors are not susceptible to denting and are easy to keep clean due to the thicker graining in the steel. Need we say more?

Design

Hosting a spring soirée this year? Nail your table settings with these beautiful accoutrements
CJH Studio’s Journey House is a masterclass in restraint
Give your home a tactile transformation with this striking Fioranese tile collection at Obery
Left: Mini Lady Dior bag, small Diorama ultra black bag and J'adior slingback pumps from Dior (09 373 4849) | Right: Valentina trench coat from Paris Georgia; Mini Lady Dior bag and Dioramour shoes from Dior (09 373 4849); Odin chair by Resident from Simon James Design

Denizen after dark: The outfits we wear once the sun has gone down

When the light begins to fade, and the calls of a long day morph into the quiet intimacies of evening, we don our favourite designers and decide who to become once night falls. From glittering fabrics to precise suiting, these are the clothes, shoes and accessories we adorn ourselves in after dark.

Left: Helen Cherry Cameron jacket and cigarette pant and Alexander Wang Rina heels from Workshop; Lady Dior ultra black bag from Dior (09 373 4849); Odin chair by Resident from Simon James Design | Right: Headline Cross pumps and Trunk clutch from Louis Vuitton; Missoni maxi dress from Muse Boutique

Left: Small shoulder bag from Gucci; Stuart Weitzman Mira mules from Scarpa | Right: Alice McCall The Future is Female skirt from Superette; Sidone bag from Prada; Odin chair by Resident from Simon James Design

 

Left: Wool and silk tuxedo jacket and Corea Borg Jasper navy shirt from Dadelszen; Mid-fit shirt from Workshop Denim; Bow-tie from WORLD; Solferino derby shoes from Louis Vuitton; Odin chair by Resident from Simon James Design | Right: Saint Germain loafers from Louis Vuitton; Marquess silk and wool grosgrain jacket and Vincenza tuxedo shirt from Dadelszen; Bow-tie from WORLD

Image credit: Styling: Margie Cooney, Art Direction: Fran King

Coveted

Update your wardrobe with our edit of spring essentials
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Phoebe Philo is now stocked at Simon James

Denizen celebrates eight years of living the good life

Culture

Wondering what to watch this spring? These addictive series & movies belong on your radar
Solstice starts at Commercial Bay, with a four day celebration you don’t want to miss
With a full calendar of spring events ahead, we share an insider’s guide on where to eat, drink, stay, and play in Auckland