Skin feeling dry? These body products are the skin saviours you need this winter

12 May 2021

As the days and nights cool, we’ve noticed the onset of winter resulting in skin that is more irritated than usual. When it’s cold and windy outdoors, and the moisture in the air evaporates, this is often mirrored by that hard-earned dewiness in our skin saying its swift goodbyes. Heated air conditioning in offices and homes only exacerbates this effect, as do hotter baths and showers that strip the skin’s natural oils — quite apart from all the handwashing we’re doing these days.

It’s important to give the same amount of attention to the areas below the neck, and luckily, there are a host of excellent and highly efficacious products that will help nourish any dry patches. In fact, it seems the body-care category is expanding rapidly. Mecca Skincare Education Lead, Lucy Connell, says the beauty retailer’s body category is booming, and it’s all down to customers becoming more informed about skincare — plus, seeing fantastic results on their face that they want to extend to the rest of the body. “There are now effective, trusted body products in the market that use similar technologies and active ingredients that we would typically find in our skincare,” she says.

Body care products with active ingredients like chemical exfoliant AHA’s are becoming increasingly common and popular, says Connell. “The Sol de Janeiro Bom Dia Bright Cream is a great example, as these ingredients can target a lot of different body concerns such as sun damage, dullness and keratosis pilaris or KP, which are bumps that are typically found on the upper arms.”

You’ll get the best results this winter by keeping up with regular exfoliation and moisturising, whether you prefer a cream or an oil. Here, we share some of the best products to consider.

Body exfoliators

Clockwise from left: Ren Rose Body Scrub from Mecca; Ouai Scalp & Body Scrub; Sothys Scrub; Fur Silk Scrub from Spring Store.

Ren Moroccan Rose Otto Sugar Body Polish from Mecca
This scrub is raved about for its luxurious scent and consistency, containing sugar to buff away dead skin and rose essential oil (plus a host of other oils) to leave the skin feeling smooth yet not dry.

Ouai Scalp & Body Scrub from Sephora
Use this deep-cleansing, foaming scrub on both a flaky winter scalp and dry, rough skin. Gentle sugar crystals will do the work, and this product also contains probiotics to help keep the skin balanced.

Fur Silk Scrub from Spring Store
A dual-purpose product, Fur’s silk scrub is both a chemical and physical exfoliator, containing jojoba beads, papaya enzymes, glycolic and lactic acids, and clary sage oil. It can be used in the traditional way while in the shower, or left on the skin for up to 10-minutes for an extra dose of exfoliation.

Cinnamon & Ginger Escape Delicious Scrub from Sothys
It’s all in the name — this scrub smells delicious. Infused with the warmth of cinnamon and ginger, it will stimulate the circulation and invigorate the senses while exfoliating the skin.

Body Oils

Dr. Hauschka Moor Lavender Calming Body Oil from Smith and Caughey’s
Famed for a holistic approach that prioritises natural ingredients, Dr. Hauschka’s products are more than skin deep. This oil contains lavender to not only soothe the skin but the soul too.

Breathless oil from Aesop
Nourishing vitamin E forms the base of this medium-weight body oil, along with nut oils, blood orange and jojoba seed. Its aroma is woody with light citrus, leaving the skin both supple and deliciously scented.

Leonor Greyl Huile Secret de Beaute from Ines Store
It’s a cult favourite for a reason — this golden elixir can be used on both the hair and body, and can be wielded in a host of different ways. It’s an all-over body hydrator, UVA/B protection for hair, cuticle oil — and much more.

Augustinus Bader The Body Oil from Spring Store
The renowned skincare brand’s signature ingredient, TFC8®, is the key component of The Body Oil along with plant-based actives. For deep hydration, a dose of antioxidants and improved elasticity and plumpness, look no further than this luxurious oil.

Body Creams

Barrier Restore Body + Hand Butter from Sans Ceuticals
Five percent niacinamide, Mānuka honey, kawakawa extract and oat extract join forces in this active yet soothing emulsion that is designed to support the skin’s barrier function while moisturising it.

Sol de Janeiro Bom Dia Bright Cream from Mecca
This clever new cream will help get rid of more hard-to-budge surface bumps at the same time as addressing dryness. Packed with fruit AHAs and Vitamin C, it’s ideal for both areas that have bumpy rough spots like the arms, thighs and behind, and also areas prone to ingrown hair.

Moisturising Body Butter from Ecostore
A rich, plant and mineral-based formula harnesses the power of olive oil and shea butter to leave non-greasy yet heavenly soft skin and has a delicate rose and cardamom fragrance.

Pro-Youth Body Serum from Sothys
Encouraging use over the entire body, including decolletage and arms, Sothys have created a lifting serum that promises to visibly redensify the skin and leave it looking both smoother and firmer.

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Have you tried Paasha? This Dominion Road gem serves some of the city’s tastiest Turkish food

12 May 2021

Occupying a humble spot not too far down Dominion Road, Paasha Turkish Kitchen is our go-to for truly delicious Turkish takeaway that doesn’t scrimp on quality.

Head chef and owner Zeki Bay, along with his wife Tracy Bay, founded Paasha in 1996 in Dunedin, before moving up to Auckland and bringing Paasha to the big smoke in 2006. Since then, they have opened and sold several more Paashas — Christchurch and Hamilton, Pukekohe and Glenfield all have outposts, now with new owners — and today Zeki and Tracy are solely in charge of Paasha’s Dominion Rd location.

Left: Baklava and Turkish Delight. Right: Paasha’s generously-stuffed pita pockets.

At the start of 2020, the couple had been planning to retire to Turkey (where Zeki is originally from). They had sold up, and packed their bags — then Covid hit. Realising their retirement dreams weren’t going to go to plan, the two of them stayed put and opened Paasha Turkish Kitchen’s Mt Eden branch in September 2020. Unlike their previous venues, which were larger restaurants with bars and a takeaway component, this iteration is mainly geared towards takeaways — and they like it better that way, says Tracy.

While Paasha deals in the Turkish flavours we all know and love — wraps, hummus, pita pockets, shish kebabs and meals on rice — the difference can be found in the impeccable freshness of their ingredients and the use of the open fire (or ocakbasi as it’s called in Turkish). Zeki is incredibly skilled at cooking, especially over these hot coals, which impart a delicious flavour to every order of shish. At Paasha Mt Eden, all the sauces are handmade on-site, and all the ingredients are imported from Turkey, down to the lemon juice, olive oil and tomato paste.

Those after a vegetarian feast will love Zeki’s zucchini and feta fritters, or the signature falafel — both gluten-free, and able to be served either on rice or in a pita pocket with salad and hummus, or as a side.

While it’s Tracy I speak to as Zeki busily prepares various orders that are made during our visit, she says that her husband is truly the master behind Paasha’s popularity. “Food is his absolute passion and forté,” she says. It’s possible to taste this with every bite of Paasha’s delicious menu.

Opening hours:
Tuesday to Sunday: 11AM — 10PM
Monday: Closed

Paasha Turkish Kitchen
261 Dominion Road
Mt Eden

021 331 013

www.paasha261turkishkitchen.co.nz

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Double Shot is the fun food truck serving great coffee and decadent treats

12 May 2021

Friends Damo Watson and Bryce Steel had spent a number of years working in the tourism industry both here and overseas until Covid-19 caused them to lose their jobs. But instead of dwelling on the downsides, the duo decided to take all they had learned from their time working in places like Italy and Austria, and direct it into a bold, new venture.

“We still wanted to do something that allowed us to connect with people and give them fun, memorable experiences,” Watson explains, “and we also had this huge passion for baking and coffee thanks to our time in Europe, so we just combined the two ideas and Double Shot was born!”

Double Shot is the new food truck that Watson and Steel launched a couple of months ago, specialising in perfectly-brewed coffee and mouthwatering sweet treats. Having both realised their passions for baking overseas, the duo had been experimenting with recipes long before anything official was on the cards. “We would do ‘cheat day’ bakes,” Watson says, outlining how it was during these days dedicated to decadence that the foundations for Double Shot were laid. “Now,” he continues, “everything we sell at the food truck we make ourselves and we love trialing new techniques and flavours.”

Indeed, Double Shot’s line-up of cabinet food is a seriously sweet affair, where doughnuts and stuffed cookies sit alongside oozing cakes and tasty slices. (Think Oreo and banoffee pie doughnuts, smores cookies filled with Nutella, chocolate chip biscuits with salted caramel and walnut, brioche doughnuts filled with jam and cream and much, much more.)

Double Shot’s hot chocolate lava brownie cookie.

Of course, there really is no better way to enjoy indulgent treats like these than with a delicious cup of coffee, which is something the duo recognises and one of the reasons why ‘coffee and pud’ appears to be their unofficial tagline. “We take a huge amount of pride in making great coffee,” Watson tells me, “which is why we chose to work with Supreme and buy our own La Marzocco machine.” (The machine is hot pink, by the way.)

Ultimately, Double Shot is all about delivering an experience that is fun and delicious. From its highly saturated, blue and pink colour scheme to its no-holds-barred food, it certainly isn’t taking itself too seriously, which (in our books) makes it all the more appealing. Currently based in Muriwai, Watson and Steel tell me that the Double Shot truck can be found there a few days a week, and will venture to various pop-ups and food festivals when the occasion arises. They have also already been approached to do a number of weddings, often alongside another food truck — Double Parked — owned by Steel’s older brothers.

As for the future, Watson and Steel explain that while they’re loving the food truck experience, they’re always open to taking Double Shot further. “We have recently begun supplying our food to some of the local businesses out West,” they tell me, “and the idea of creating our own space in the future is super appealing. We have heaps of crazy ideas floating around in our head, some of which feel too big for a food truck.” For now, we will continue to follow Double Shot’s hunger-inducing Instagram with interest, and hopefully, see a lot more of this distinct truck around Auckland.

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Meet James Kenny, the rising star Kiwi chef combining international techniques with local flavour

12 May 2021

“What’s great about Kiwis, is that we are nomads by nature.” While chef James Kenny is talking about the general population, it’s tempting to surmise he’s referring to himself personally, given the global path his cooking journey has taken him on.

Boasting an impressive array of experience at both local eateries and internationally renowned restaurants, Kenny heads up the food and beverage offering at Alberts, Auckland’s aspirational workspaces and private tenants’ club.

With the flagship restaurant launching imminently in Albert Street’s West Plaza and other restaurants planned to open later this year, the aim is to draw on globally-inspired styles while remaining heavily influenced by both New Zealand’s seasonal availability and the creativity of the team.

Originally from Papatoetoe, Kenny’s career has spanned training in Paris, chef roles in Greece, London and Denmark. Back in New Zealand, Kenny was executive chef at Cornwall Park Bistro and helped establish and run Auckland’s Gerome restaurant in Parnell — inspired by his experiences working on the Greek island of Zakynthos.

“My cooking philosophy has, and always will be, to keep it simple,” explains Kenny. “To cook with care and finesse, and to have respect and understanding for the ingredients I am using.”

Kenny heads up the food and beverage offering at Alberts, with other restaurants planned to open later this year.

In April of 2020, forever searching to hone his craft, Kenny travelled to Denmark to learn about modern Scandanavian culinary techniques, including fermentation and preservation. Working as an intern at Rene Redzepi’s globally renowned Noma restaurant and a chef de partie at celebrated organic eatery The Pescatarian, he was exposed to an abundance of new methods.

“Denmark was an eye-opening experience,” says Kenny. “Nothing was wasted — broccoli stems, sliced and pickled for the summer months ahead; rosehips made into preserved jellies; seaweed made into kombucha. Anything that wasn’t usable was mulched in-house and used for the vege patches. True sustainability.”

Speaking on our food scene here at home, Kenny loves the global outlook of many Kiwis. “Travelling to all corners of the globe, honing our skills to return home to share with others… This is reflected by our food scene. International cuisine of a high calibre on every corner. It’s really inspiring as a chef.”

The most underrated ingredient in Kenny’s opinion? “Lemon. As important a seasoning as salt, in my opinion. Adding the element of acidity lifts a dish to a new level.” And as for overrated… “It’s got to be chocolate.”

When he’s not on the clock creating delicious plates for diners to enjoy, Kenny says he’s “a sucker for the Yum Cha at Grand Harbour. Always heaving, a buzzing atmosphere, and you can eat ’til you drop. Anywhere that has crispy duck on a trolley has to be good.”

All in all, the chef is moving forward with eyes cast firmly on the horizon. “I’m excited, perhaps a little apprehensive, but mostly excited to see what becomes of this new world we are entering,” he shares. “What we eat and how we eat it. How the dining scene changes to accommodate this, and where I can make my mark.”

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Combining fantasy and architecture, this dreamy digital render art is transporting us to another place

10 May 2021

At a time when people around the world are desperately seeking escape, a new breed of visual architects are calling our attention to a fascinating subculture brewing in the bosom of design — render art.

Seeing digital design become an artform in and of itself, the proliferation of new-wave renders has given designers an avenue of creative expression unbridled by the usual constraints of budgets or clients. The resulting images present as a collection of utopian fever dreams, where technicolour landscapes and dreamy interiors meet impossible architecture, often so meticulously realised that unless you look at it for long enough, it appears very real.

Villa Saraceni by Charlotte Taylor in collaboration with Riccardo Fornoni of Cream Atelier.

Proponents of this niche discipline — really a hybrid of art and design — universally credit the current global circumstances for its increasing popularity. The digital architecture movement is all about creating fictional, evocative spaces that, particularly now, fulfil our desire for a change of scenery or to experience something foreign. It is a movement that requires its audience, as much as its artists, to open their imaginations to the wider realms of possibility, and in turn, is designed to encourage creativity in the onlooker as well. Of course, the visually stimulating nature of this trend means that Instagram has proven a fertile breeding ground, which also helps.

Dreamscapes & Artificial Architecture by Charlotte Taylor.

Imagined Architectural Space by Alexis Christodoulou.

Notable practitioners include Charlotte Taylor, a designer and creative director whose work fuses fantasy with reality in such a deceptively subtle way that it twists your perspective entirely; Alexis Christodoulou, whose passion for digital design began with childhood video games and whose sophisticated, surrealist aesthetic has won him a legion of fans; and Paul Milinski, another creative director who creates whimsical, tonal worlds that make you wonder whether he is actually depicting a conceivable future.

Their work, among that of many, many others is coming to the rescue for those of us who want something lighter to dream about — and for that we are thankful.

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Doe Donuts opens its first brick-and-mortar store, serving seriously decadent handmade doughnuts

7 May 2021

Grey Lynn just got that much sweeter thanks to the newly-opened Doe Donuts store, brightening up the neighbourhood in all its bright fuchsia glory.

Founded by Grace Tauber and Shenine Dube, and previously only sold online and at pop-up markets, these sought-after sweet treats were born after the long-time friends lived overseas and craved a taste of home — specifically, of Cook Island doughnuts.

They began experimenting in their home kitchen, tweaking the recipe to make it slightly lighter and adding various fillings. Upon returning home in 2016 the duo founded Doe Donuts and, since then, have grown an enthusiastic following for their irresistible flavours and high quality approach.

All Doe Donuts are handmade every day by Tauber and Dube themselves, using premium ingredients with no unnecessary additives or emulsifiers. Drop into the new store and you’ll find delicious and decadent flavours like Black Forest, Peanut Butter Brownie, Crème Brûlée and more. Allpress coffee is on hand to wash down each bite, and the walls feature a cool wall decal by local graphic artist Haser.

While Doe Donuts is still an e-commerce business, one from which you can pre-order online for pick-up or delivery, the new retail venture gives us all the opportunity to satiate a doughnut craving immediately (and is great for those who like to decide with their eyes on the prize).

From what we’ve seen on their social media, the founders’ creations are selling like… well, doughnuts, so we suggest if you are keen to get your hands on one, you get in early.

Opening hours:
Wednesday to Friday: 7:30AM — Sold out
Saturday: 8:30AM — Sold out
Closed Monday, Tuesday & Wednesday

Doe Donuts
356 Great North Road,
Grey Lynn

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Meet the attention-grabbing bags that will leave everyone else green with envy

Rendered in shades of emerald, mint, moss and jade, these attention-grabbing bags will leave everyone green-eyed. A versatile yet statement-making shade, a green bag will complement all manner of tones within an ensemble — black, earthy tones like brown, and neutrals like taupe and cream. It is also brilliant when purposefully contrasted with colours like peach, purple and navy blue.

The likes of Gucci, Prada, Dior and many more have released their own, signature version of a green bag, so all that’s left to decide is whether you prefer a vibrant jewel-like shade, or a softer pastel. Either way, it’s time to go green.

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Add a coastal feel to your home with cool pieces that take laid-back living to a refined new level

6 May 2021

Whether your home overlooks a body of water or not, you can still capture that refined, laid-back coastal feel by embracing the right textures and tones. Pair raw materials like timber and rattan with sumptuous, tactile fabrics and neutral, earthy tones. Add a few dynamic touches to bring everything to life and most importantly, don’t overdo it. Keeping things understated is the cornerstone of this look.

1. Dual Lateral Light from Powersurge; 2. Reflex Aenigma Coffee Table from Sarsfield Brooke; 3. Cassina Kangaroo Chair from Matisse; 4. Abstract 7 Wall Art from Coco Republic; 5. Index Entertainment Unit from Tim Webber; 6. Alentes Pillar Bowl from ECC; 7. Cala Vase from Coco Republic.

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Keeping us up-to-date on world issues and important stories, meet the people behind the ‘Shit You Should Care About’ Instagram

6 May 2021

If the events of the last year have taught us anything about the way information is cultivated, disseminated and analysed, it’s that social media plays a central role in how most of us consume and comprehend news. Those with a following have used their platforms to highlight the issues about which they care, while on the flip side, other platforms have launched in order to specifically address various issues — and have amassed followings as a result. Shit You Should Care About (SYSCA) is one — and a notable one at that.

An Instagram account that was started in 2018 by university students in Wellington, Lucy Blakiston, Ruby Edwards and Olivia Mercer, SYSCA was born from the idea to create something that made important news, political and cultural happenings and Zeitgeist-y shifts feel accessible to the masses. “We are just a bunch of non-experts helping people give a shit — about literally anything,” one of SYSCA’s founders explains. And if their numbers are an indication of anything, it’s that a lot of people really do give a shit.

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A post shared by SHIT YOU SHOULD CARE ABOUT (@shityoushouldcareabout)

With 2.9 million followers — including the likes of Ariana Grande and Bella Hadid — Shit You Should Care About has developed a strong voice via its easy-to-digest posts on everything from Black Lives Matter to feminism to Covid-19 and even information on mental health, tech news, Māori affairs and funny, topical memes. In essence, it takes complex issues around almost anything and repackages them for the shorter attention spans of a social media audience.

“I think that part of our popularity is our Kiwi sense of humour,” says Lucy when asked about SYSCA’s attentive, global audience. “It’s really been a combination of people being in lockdown and being more immersed in social media than ever before, plus the strong resurgence of movements like Black Lives Matter, alongside a host of celebrities re-sharing our posts.”

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A post shared by SHIT YOU SHOULD CARE ABOUT (@shityoushouldcareabout)

But with great followings comes great responsibility. As the SYSCA founders explain, deciding what to post comes with a lot of pressure. “Imposter syndrome has been a huge hurdle,” they say, “like who gave us the right to do this job?” Choosing which issues to highlight comes down to trusting their gut. “We still act and post the same way we did on day one,” Lucy explains. “We don’t let others tell us how to use the platform that we love, we don’t spend too much time in the comments, and we make sure that we are being as transparent and as reliable as possible.”

And while posting everything going on in the world would be impossible, where SYSCA has succeeded, is in recognising the positive potential of social media when it is harnessed as a forum for like-minded, passionate people who want to be active participants in their communities.

As SYSCA’s reach continues to grow (the girls also launched a podcast, The Shit Show, last year), the future seems promising. The trio indicates that monetising SYSCA is on the agenda, as they look to make what has become a full-time side-hustle, a sustainable business for all of them. As Olivia says, “SYSCA has become a living, breathing, growing organism in and of itself, and right now, we’re just directing it, but I think it will become clearer, with some time, what exactly we want to turn it into.” One to watch indeed.

shityoushouldcareabout.com

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Elle + Riley’s highly-anticipated cosy new collection

5 May 2021

New Zealand brand Elle + Riley has built its reputation on creating the kind of impossibly soft cashmere that we simply cannot pass up come winter. Matching simple silhouettes with tones that suit any wardrobe, Elle + Riley has ensured that its pieces not only last us through the chilly season but remain layering essentials all year round.

For its new Autumn Winter range, Elle + Riley drew on the experiences of 2020 to create men’s and women’s pieces that played into the idea of slowing down, with the brand’s founders returning to their Matakana roots to design a collection that feels considered and timeless.

Left to right: the Pia polo in Cedar, the Ryan pants in Cedar, the Arielle sweater in Ink, the Britta dress in Oak, all from Elle + Riley.

Alongside its much-loved palette of soft creams, greys and sandy tones, the brand introduced a raft of soothing, gentle colours designed to bring us back to nature and cultivate a sense of calm in our wardrobes. From Cedar, an earthy, woody tone to Pine, a grounding shade of natural green to Manuka, a warm, uplifting honey to Rose, a soft blush reminiscent of some of our favourite long-lasting flowers, the new-season colours are introducing a depth and dimension that has been missing from our winter knitwear.

Left to right: the Constance off-the-shoulder knit in Kauri, the Cruz cardigan in Manuka, the Nikita sweater in Rose all from Elle + Riley.

www.elleandriley.com

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