While, traditionally diamonds have more often than not been reserved for ‘special occasion’ wear, recently many of the luxury brands we turn to time and time again have given the ever-coveted stone a more pared-back reimaging, making a strong case for everyday diamonds.
Add depth and dimension to any bathroom with a range of natural materials, delivering a tactile and tasteful design edge to what is often an overlooked space.
From longline coats to luxe tailoring, knee-high boots to cosy scarves, and neutral knits to smart skirts, these are the six pieces you need to effortlessly navigate this season (and the next) in style.
Be transported to the opulent ambience of 18th-century French salons with Madame — a captivating collection of footed bowls, trays and more, crafted by Sambonet. Drawing inspiration from a bygone era of elegance and prosperity, Madame melds contrasting volumes, varying heights, and a mesmerising array of colours — each piece showcasing Sambonet’s mastery in silverware craftsmanship.
Across a series of stunning serveware, impeccably contoured lines gracefully meet bases rendered in resin, artfully experimenting with contrasting materials to evoke an air of timeless luxury. From chic cake stands to striking footed bowls, these are the pieces we’re coveting.
Embarking on a première (or even sophomore) attempt at the slopes requires much more than strapping your feet into a piece or two of wood. If you’re smart, you’ll leave the ski field with your relationships still intact and the foundations to build toward that graceful virgin alpine run NEXT time. So THIS time remember:
The perfect first day is having fun and learning something, the second best day is having fun and learning nothing.
The spectrum of beginners is vast on the slopes, yet often confined to one area. Always give a wide berth where possible. Wave gingerly to the mum who is worse than her kids, nod warmly to the dad with his kid between his skis, smile discreetly at the dad worse than his kids, wave cordially to the mum with her kid between her skis, high-five the fumbling parents who barely remember their years of ski lessons and raise your glass to the townies who have never set foot on a ski field. As for the mismatched couple of attractive, advanced expert and clumsy débutante time bomb, give them your prayers.
Much like flat-pack furniture, instruction is really important if you don’t want to waste a day making a desk that can’t stand up. If you’ve ever attempted to put together furniture with a loved one, you’ll know your relationship is immediately at stake. And like that time you thought you were learning basic Japanese but ended up with a vocabulary made entirely of cuss words… new skiers must take the time to learn the proper techniques from qualified instructors first, or risk a lifetime spent breaking bad habits (and offending others).
While group lessons may seem like a good idea, in reality, everyone is different and your rate of learning may not compare to that of others. Stick to the one-on-ones.
When it comes to food, it is essential that you eat breakfast. We must also take this time to advise you never to hit the ski town supermarket after a day on the slopes. This is where you will find the rest of the previously skiing public (hungry and disorganised). In high season, the ski town supermarket between 3:30pm and 6:30pm is Black Friday Walmart. Every time.
You wouldn’t head to Piha after a westerly storm rolled by… so don’t expect to have a good time learning how to ski when the weather is anything other than calm (for the clarity) and close to zero degrees (for the snow quality).
Wearing cotton is a bigger no-no than white at a wedding. Layer up with synthetic and wool fabrics which pull moisture away from your body so it can’t freeze right through you. The most important element of your attire will be the pants. As you’ll be spending most of the day on your rear, try to make it a well insulated one. A helmet is a must, as are very waterproof gloves/mitts. Lastly, the goggles are the window to the soul, if your goggles are foggier than Jack and Rose in that vintage town car, there won’t be a happy ending.
Second hand equipment is by all means usable, but don’t learn on your friend’s skis from the 80s. Consider renting updated equipment that will come (mostly) clean, waxed, sharpened and crucially: in your size. Many first timers are embarrassed to try on five pairs of boots while their friends or family anxiously wait outside the rental shop (taking selfies). If that is the case, head to a ski shop in advance to try on a few pairs and feel confident about your fit.
Explore the piste-maps of your ski field of choice online before you set boot on snow. Be mindful that ‘go big or go home’ does not apply to learners and set realistic goals. If you exhaust yourself on the gentle hills and then try an intermediate trail in the same day, it’s easy to become intimidated and leave feeling defeated. Your ‘go big’ will literally turn into a ‘go home.’
Skiing can be like a virus similar to chicken pox — the older you are, the harder it can be to conquer. As such, parents are inclined to lock their children in a room full of other infected hosts at the youngest plausible age until it catches on; this is known as ‘ski school’. Speaking for all youth instructors, your child should be potty-trained and able to follow basic directions before even considering planting them on skis. Enrol in advance, put snacks in their pockets, their names on their equipment, your details around their necks and disappear. Escape their tiny clutches for some well-earned time off (or on the piste).
While it’s true that the skier in front has the right of way, it may also be true that they are in the way, if this is the case pick a lane and swiftly shoop by, making absolutely no eye contact. Remember, much like driving, in the case of a collision, the skier at the back is always the responsible party.
While it may be somewhat amusing when someone eats snow on the mountain, it must be noted that accidents of this variety can happen to the best of us (particularly those who are new to the slopes). Next time you approach a wipe out and consider gliding past, pause to consider that this very pile-up could be absolutely anyone — always provide assistance.
Lift lines can be notoriously long at even New Zealand’s less popular ski fields, we get it, but cutting in is a big no-no. Instead of loudly sighing, complaining, eye-rolling, and kicking snow, come prepared with snacks, AirPods and, ideally a non-dull slope partner.
Directly after your exit from the chair continue your descent. Communal clusters have no place here.
At times you may be affected by fatigue or come across the perfect photo opportunity while on piste. However, stopping directly in the middle of the slope isn’t recommended if you do not wish to end up in a snowballing pile-up.
Telling others you’ve been skiing off-piste is much easier than actually skiing off-piste, and wouldn’t be wise for a novice. ‘Traversing a little in search of fresh powder’ isn’t a phrase that you should be uttering, ever.
Whether it’s been a successful or a mortifying day on the slopes, how you perform at the aftermath function is what truly defines your holiday. While New Zealand’s aprés-ski culture is stunted by our geography, thanks to the minimum 40-minute drive down the mountain, it’s no wonder Aotearoa’s aprés-ski scene is a limp courgette in the garden of European refinement.
General consensus is that you should be able to ski, stumble or stroll your way quickly after (or during) the final run of the day. The perfect venue acts as a pit stop between skiers and their personal hygiene, sipping into a drink is far more important than such banal activities as showering.
Any physical activity requires re-hydration, and most hard work deserves some sort of alcoholic beverage. Aprés-ski is where these outcomes collide. But be warned even the good ones can get destroyed in these environments, The high altitude and the likelihood of actually being dehydrated already, means care should be taken to avoid fast becoming the not-so-hot mess.
The expectation to continue festivities in your base layer or ski gear is the foundation of the aprés-ski uniform, and the very fabric of its carefree sentiment. If you go home to change, not only will you miss the fun, you’ve missed the point entirely.
Usually led by an overly confident adult family member, these groups can range in size from four up to twelve and encompass a variety of ages and skill levels. Give them a very wide berth as they are known to be explosive at freezing point.
All of them. A varied group who have a tendency toward clothing two sizes too big and are attached to a single board. Snowboarders will constantly annoy you and get in your way. Not to be confused with mono-skiers, as below. This group has no grounds for their blanket disdain of all skiers and as such should be avoided at all costs.
Skiers attached to one ski. Tell them to find a lake, or get another ski.
Guys who are taking their Go-Pro-ing far too seriously. They will do whatever it takes to get the perfect shot regardless of their own safety, your safely, or your line down the mountain. They are most often seen awkwardly holding their Go-Pro on the end of a short ski pole, following it down the mountain like a snake following its charmer. True go-bros will also have a Go-Pro permanently attached to their head, even while taking a break for lunch. Some may even have a third at the back of their head. No one will ever care to watch any of their videos.
With the sobercurious movement gaining significant ground, more and more people are (when it comes to drinks) opting for the teetotaller-friendly alternative — whether in the name of virtuous health or simply to drink a little less. So, if you too find yourself on this bandwagon, or somehow at the mercy of Dry July, and it’s a delicious, alcohol-free drink you’re seeking, we have rounded up the best non-alcoholic cocktails in Auckland. So good, in fact, that you’ll never miss the real thing.
Leave it to this grand old dame to concoct what might just be the drink of Dry July — a sober flip on this most loved cocktail. Soul’s Passionstar Martini marries London Dry, passionfruit and pineapple with whites and bubbles for a sweet and delicious sip that calls you back for another round.
While we’d much rather be living out our European Summer mood board, drinking one too many of these in the motherland, Hotel Ponsonby’s version is sans-alcohol, which feels surprisingly more uplifting than one would think. For those unfamiliar, the Enzoni is a distant cousin of the Negroni and the Gin Sour, with the vermouth component removed and replaced with fresh muddled grapes — delightfully summery, we think.
Beautifully balanced, and not at all too sweet, Advieh’s ‘Verdant Harvest’ offers a refreshing blend of Seedlip’s herbaceous Garden 108 complemented by tangy sorrel and lime syrup, and finished with a delightful fizz for a sparkling sensation.
When cutting back the alcohol, there are fewer things we find ourselves sad to part with than a classic margarita, and slightly less so their spiced counterpart. Refreshingly tart and vibrantly hued, the Virgin Yuzu & Passionfruit Margarita from Nic Watts’s Masu presents as a tantalising twist on a classic cocktail. Boasting a blend of Lyre’s Agave Reserva Spirit and Lyre’s Orange Sec, the mocktail is elevated with the addition of passionfruit, yuzu, chamomile and vanilla, resulting in a sip that’s both sophisticated and satisfying.
Effervescent and effusive, the Aperol Spritz has become the quintessential sip of summer we still crave, even now. With its incomparable hue and distinctive blend of bitter orange, rhubarb and herbs, Andiamo‘s non-alcoholic take on this Italian aperitif is the perfect choice for those seeking a refreshing and sophisticated libation (or observant children hoping to imitate their parents).
Sidle up to Bivacco’s lively bar and indulge in the utterly refreshing ‘Cetriolo’ cocktail — a heady mix of Seedlip 108 infused with crisp cucumber juice and elderflower, enhanced with a hint of zesty lemon, and finished with velvety egg white. With a smooth and vibrant taste, this is a libation perfect for sobercuriosos possessing a sophisticated palate.
Al Brown’s Depot has made a virtuous take on this crowd favourite. Employing Lyre’s Amaretti, for a spirit that could almost be mistaken for its alcoholic counterpart, and the necessary lemon juice and sugar syrup, aquafaba (read: chickpea brine) is used here as a foamy egg white substitute, making it a mixture for all.
Sure, we go to Amano for the food but let it be known (if you didn’t already) that their bar always provides. Harnessing Seedlip’s frighteningly close range of non-alcoholic gins, the mocktail menu here is something to be revered. Our favourite draws on the bitter flavours of grapefruit and the tartness of lemon and finds a fun layer of foam from egg white (which can be omitted for any vegans in the room), topped off with fresh mint.
While some non-alcoholic cocktails earn a reputation for being far too sweet, Sìso finds the perfect balance. Their hero, Peach Me, marries yellow peach and white peach for a naturally light and slightly summery drink, and the addition of soda keeps the finish fresh and crisp. A welcome addition to any long lunch.
At Sid and Chand Sahrawat’s Anise, rich, vibrant flavours reign supreme, and this light, delicate cocktail is just the tonic to accompany the multifaceted dishes on offer. Reminiscent of a sun-kissed orchard in summer, the eatery’s ‘White Peach’ melds citrus-forward Seedlip Grove 42 with lychee and white peach — offering a delicate sweetness. This refreshing and aromatic cocktail is further enhanced by lemon’s bright acidity and a touch of green citrus oil.
At Ahi, the tremendous talents behind the bar have answered a need with the addition of their delightful NA-maretto Sour. Employing Lyre’s American Malt, paired Lyre’s Amaretti, falernum, lemon and egg white, in a rendition strikingly close to the real deal.
Winter needn’t mean completely foregoing the joys of entertaining outdoors. Create cohesion between interconnected indoor and outdoor areas, treating terraces and decks as an extension of your living area, via a seasonal update. Tactile rugs and soft seating, along with the addition of design-led lighting and heating will make for a comforting exterior respite, meaning all that’s left to do is throw open the doors (and crank up the heating).
If you’ve not yet visited what is being touted as New Zealand’s finest new hospitality precinct — Ayrburn, located in Central Otago’s Arrowtown region — then given that ski season is upon us, you have no excuse. The sprawling rural precinct, part of Winton’s ever-expanding portfolio of exceptional developments, features three restaurants, two bars, a gelateria, and a private members club, along with a number of exceptional event venues. It also offered itself as the impeccable backdrop of this issue’s cover shoot with Hollywood rising star Jess Hong. To help you navigate the expansive offerings, we’ve devised a situational guide for your next visit.
The Woolshed is the place to be — Ayrburn’s casual, bistro-style eatery that promises day-to-night fare that the whole family will enjoy wholeheartedly. Here, the philosophy is simple: quality reigns supreme, which means you’ll find delicious, uncomplicated food that is utterly enjoyable, served in a classically elegant setting. The menu caters to everyone, from Roman-style stone-baked pizzas, typically Southern shoestring fries with chicken salt, and The Woolshed cheeseburger for the kids, to exceptional sharing plates and hearty, comforting dishes that utilise the finest meats from nearby farms, freshly caught fish and seasonal seafood, and the freshest local produce on offer, for, well, everyone else.
Post a taxing day on the slopes, all one really craves is a cosy spot in which to take the edge off (and dull the aches and pains), and to fill your stomach after a day of physical exertion. At Ayrburn’s quietly luxurious (but unapologetically convivial) watering hole, The Burr Bar, you’ll find both. Capture the last of the day’s sun on the terrace, warmed by the enormous fire, or head inside to original historic stone walls adorned with metal and wooden shelving packed with all manner of libations, and of course, given Ayrburn’s impeccable culinary team, utterly divine (and yes, comforting) food — expertly crafted to pair with the drinks on offer. From lamb and pork meatballs with shaved Grana Padano, to green olive, anchovy and guindilla pepper gildas, to crisp artichoke with romesco, pickled shallots and cheddar, and much, more. There’s something to compliment anything you opt to imbibe. And trust us, the options are plentiful.
Touted (by Ayrburn) as the perfect place to “Drink some wine and talk some sh*t.” The Manure Room — Ayrburn’s atmospheric wine bar and tasting room, is the place to go to do just that. Here, guests are invited to immerse themselves in the enchanting world of Ayrburn wine. A space perfectly suited to enjoying a leisurely afternoon with friends over a flight of wine, or to enjoy a few (too many) exceptional cocktails and a spread of delectable fare, The Manure Room’s cosy, sumptuous space makes settling in for the afternoon far too easy. Or, if the sun’s out, there’s nowhere else to be but on the sprawling deck out front, perfectly positioned to take in the stunning surrounds while enjoying a taste of the local landscape via the curated wine flights on offer. The Manure Room’s inventive menu couldn’t be more perfectly suited to the vibe and location, where tasting plates and boards of cured meats are available alongside delectable morsels such as oysters with Ayrburn rosé jelly, chicken liver pâté on brioche served with caramelised onion and chive, and classic beef tartare with bloody mary dressing and crisp potato.
Transport yourself into sumptuous surroundings at Ayrburn’s intimate bar and restaurant, The Barrel Room. Here, stepping inside feels like entering a hidden world — the entrance features a velvet festooned bar complete with a grand piano just begging to be played, while further back, the dining room is lined with 56 ageing wine barrels, setting the stage for the unique ambience. The impeccably curated interior marries cosy, thoughtful design with a sense of unparalleled privacy and sophistication. The Barrel Room is perfect for any occasion; and can also be booked for private events with the ability to host up to 50 guests for intimate, seated, candle-lit soirees, or many more for lively late-night gatherings, and everything in between.
With numerous areas for children to explore and play free range across Ayrburn’s play areas and grounds, The Dairy also offers hand-churned ice cream and real New Zealand milkshakes. Providing a welcome reprieve for adults enjoying a leisurely lunch.
When it was announced that there was to be a changing of the guard at Gucci, the spotlight fell quickly on Sabato de Sarno. Relatively unknown in the fashion world, yet with impeccable credentials, his fresh vision is ushering in an exciting new era for the iconic Italian house.
It’s hard to think back to a time before the reign of Alessandro Michele at Gucci. So impactful was the way in which he fused the brand’s signatures with a more modern, maximalist aesthetic. In fact, under Michele’s stewardship, Gucci’s revenue almost tripled from €3.9bn in 2015 to €9.7bn in 2021 and the brand regularly made headlines for its thought-provoking runways and gender-fluid collections. So, in 2022, when Michele exited the role that had made him a household name, there was a big question mark over who would be stepping into his shoes, and how that person would usher in the next phase of Gucci’s evolution.
While Michele was universally praised for broadening Gucci’s appeal (by focusing on inclusivity in his runways, for instance, and creating collections whose hype spoke to a whole new customer), his was an eclectic vision that departed somewhat from the history of timeless luxury on which Gucci’s reputation had been built. And eventually, there came a sense that, despite Michele’s undeniable genius, the brand had to change in order to continue on its path of impressive growth. For Kering that meant hiring a designer that could reconnect Gucci with its heritage and open the brand up to a deeper luxury market — enter Sabato de Sarno.
“The new era of Gucci, it seems, is all about an appreciation for the smaller details and a sensibility that is distinctly Italian.”
Among the many names that fashion commentators predicted as Michele’s potential successor, De Sarno’s was not, generally speaking, one. But with impressive credentials including graduating from Milan’s Istituto Secoli, stints at Prada and Dolce & Gabbana, and a longstanding role as Pierpaolo Piccioli’s right-hand man at Valentino (working as the Fashion Director of the brand’s men’s and women’s ready-to-wear), De Sarno was a respected, behind-the-scenes force in the fashion community. For Gucci, De Sarno’s appointment presented the opportunity to reimagine house codes with a more sensual, contemporary and ultimately wearable spin. And after all, this wasn’t the first time that Gucci had put their faith in a relative unknown (Michele himself was pulled from obscurity for the Creative Director role, and went on to do truly great things for the brand).
You only have to look at De Sarno’s debut collection for Gucci (unveiled last September in Milan) to see the significant shift he is perpetuating. Where Michele’s Gucci was camp and costume-like, with clothes that elicited wonder and created an eccentric uniform for followers of the brand, De Sarno’s is grounded in craft, quality and cut. The air of eclectic extravagance that underpinned Michele’s tenure has been replaced by a clear mandate of wearability, sensuality and ‘Italianity’ under De Sarno, who wants to dress his customers for everyday life: for going to work or going on dates or going out. The new era of Gucci, it seems, is all about an appreciation for the smaller details and a sensibility that is distinctly Italian. In essence, it plays into the ‘quiet luxury’ trend that has seen fashion consumers choose understated over opulent, simple quality over loud logos. Although De Sarno himself would point out that you need only look closely at his designs to see that the ‘luxury’ isn’t so quiet after all. It exists in every stitch and every sleek silhouette, each piece a carefully-constructed expression of craftsmanship and design. Speaking with Vogue last year, De Sarno said, “[Gucci is] a very Italian brand with a huge heritage. Italian in craftsmanship, Italian in taste, and we lost that I think. I want to bring it back. Italianity is part of my story for sure.”
In De Sarno’s debut collection for Spring Summer 2024, titled ‘Ancora’, the designer was quick to showcase his distinct direction. Not only did he separate his womenswear and menswear shows (the two were combined by his predecessor) but the former was a sensual ode to Italian style, where ultra miniskirts and seemingly simple tank tops met expertly-cut overcoats, timeless tailoring, platform-high iterations of the classic Gucci loafer and plenty of pieces rendered in what many were calling the colour of the season — Gucci Rosso, or ‘Ancora’ red (a deep crimson that spoke clearly to the history of the brand). On the surface, De Sarno’s Gucci feels a simplification, but in reality, it is the result of meticulous engineering, with no detail left to chance. “My overcoat has a shape that is the result of a curating process,” De Sarno said in an interview earlier this year. “We tested it and we chose for wearability,” referring to how he studied the textile in depth with his fabric suppliers. “At the end you see a grey coat,” he continues, “but it’s a little more than a grey coat.”
“De Sarno himself would point out that you need only look closely at his designs to see that the ‘luxury’ isn’t so quiet after all. It exists in every stitch and every sleek silhouette…”
In his menswear collection for Fall 2024, De Sarno continued to build on this pragmatic design language, creating clothes that married sharp, simple silhouettes with glamorous details. Here, clean-cut suiting sat alongside unbuttoned satin shirts, chunky knitwear, elegant outerwear and touches of sparkle that only hinted at the opulence of old. In the show notes, the designer said, “It’s a story of joy, of life, of passion, of humanity, of people, of real life, of irreverent glamour, of provocation, of confidence, of simplicity, of immediate feelings and emotions, of a specific type of art, of words.”
De Sarno deciding to give both his women’s and menswear collections the titles of ‘Ancora’ is important. Meaning ‘again’ in Italian, this word points to the designer’s overarching manifesto of exploring and expressing Gucci’s heritage through a fresh lens, and of opening the brand up to a new luxury customer.
Already achieving widespread acclaim for his simple but subversive approach that breaks the rules in a wonderfully understated way, De Sarno is fast becoming known as a contemporary designer who truly recognises what people want to wear. And as his collections seem to get better with every season, it will be interesting to observe how his unique design language impacts the Gucci legacy long into the future.
Anti-wrinkle treatment loyalists have long been hooked on its skin smoothing and line-reducing properties, scheduling regular, rolling appointments to maintain a youthful visage. However, as time goes on, it seems that more frequent treatments are required, or higher doses are needed, and the efficacy is perhaps not as strong as it once was. This is often due to a phenomenon colloquially called ‘Botulinum Resistance’ — a developed resistance to the effects of botulinum toxin, the active ingredient in anti-wrinkle injections, which can (unfortunately) develop over time.
With this in mind, brands have begun seeking alternate injectable solutions that may reduce the risk of resistance, and one such treatment, now available in New Zealand, is XEOMIN®. This burgeoning anti-wrinkle treatment is a type of botulinum toxin that is free of complexing proteins and has a lower risk of triggering an immune response (1,4), meaning it’s more likely to go the distance.
So, what makes XEOMIN different to other botulinum toxins when it comes to botulinum toxin resistance?
There are different types and brands of botulinum toxin products, which all act in the same way, however, may vary in their potency and their level of non-essential proteins such as complexing proteins and other bacterial components.4
The ‘father’ of XEOMIN® Dr Jürgen Frevert, a biochemist with over 30 years of toxin research, had a desire to create a pure neurotoxin so that patients need only receive the pure active ingredient to achieve desired results.5
Over a decade of research produced the first purified botulinum toxin free from complexing proteins. XEOMIN® is the first anti- wrinkle toxin injectable that undergoes an additional purification step in the manufacturing process, eliminating complexing proteins leaving only pure active botulinum toxin.5
Being free of complexing proteins and other bacterial components is the reason why XEOMIN® has a low risk of an immune response leading to botulinum toxin neutralising antibodies, with no known case reports of resistance attributed to XEOMIN® when used for aesthetic purposes.1
And what is the difference between botulinum toxin and dermal fillers?
Botulinum toxin and dermal fillers are both cosmetic injectables that can improve the appearance of the face, but they work in different ways.2,6
Botulinum toxin works by relaxing the muscles that cause dynamic wrinkles which occur from muscle movement, such as frown lines, forehead lines, and crow’s feet.4,7
Dermal fillers add volume and plumpness to the skin, filling in static wrinkles which occur for many reasons such as thinning skin or loss of elasticity. These wrinkles include nasolabial folds, marionette lines, and lip lines.7
Both botulinum toxin and dermal fillers can be used together or separately, depending on the individual needs of a person.6
Learn more about XEOMIN®, where to find it, and its efficacy here.
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