Sashimi sanshu mori - chef’s 3 sashimi selection

From its delicious new menu to its new evening hours, why Masu should be your next dinner booking

The announcement that MASU by Nic Watt, the Japanese robata restaurant and bar in Auckland’s SkyCity, is soon to be open seven days a week for dinner may seem like just another blip on the radar of the City’s dining scene. But for those in the know, the restaurant’s newly-launched seasonal Tokusen menu really is something, making these extended hours all the more enticing.

Left: se ebi no taco – Crayfish spicy miso taco. Right: Tai nigiri – Snapper nigiri, shiso salt, lemon balm, ume

With 13 dishes to be devoured, the Masu Tokusen is a premium tasting menu that is designed to showcase the finest ingredients from both New Zealand and Japan. This season, the menu includes a range of dishes such as grilled oyster with Japanese mayo, beef tataki with pickled daikon and carrot, and wagyu sumibiyaki, featuring Lake Ohau wagyu sirloin with shallot miso. The menu is meant to be shared, with a minimum of two orders required, and for those looking to elevate their dining experience, a discerning beverage match can be added to keep everyone perfectly satiated.

Yaki-gaki – grilled oyster with Japanese mayo, tobiko

From our perspective, where Masu truly makes the mark is its commitment to sustainability. SkyCity is Toitū carbon zero certified, which means that they have taken the necessary steps to offset their carbon footprint and achieve net-zero carbon emissions. It’s refreshing to see, and honestly is something that we think makes the food taste just that much better.

In Nic Watt’s inimitable fashion, this next evolution of Masu embodies his passion for flavour and dedication to detail. Here, he brings a simple philosophy to the restaurant’s cuisine: use fresh local ingredients, enhance the natural flavours of each dish, and let the food speak for itself. The result is a bold and unique style of Japanese dining that is both natural and uncomplicated.

Left: Wagyu tsukune – wagyu tsukune, spring onion powder, burnt chilli & Gyu tataki – beef tataki, pickled daikon & carrot, oriental dressing. Right: Yaki gani – King crab leg shio koji tofu mayo, ponzu butter

As such, for those seeking an unforgettable dining experience this season, it is evident that Masu reigns supreme. With its premium ingredients, carefully crafted dishes, and a commitment to sustainability, Masu’s Tokusen menu really is one of the City’s finest and should be booked without hesitation.

Masu will be adding dinner service for Sundays and Mondays as of the 1st of May making it easier than ever to indulge in some of the best Japanese in Auckland, every day of the week.

Gastronomy

Your first look at Blue — the buzzy new eatery in the heart of Ponsonby that everyone’s talking about
Askal is bringing its modern Filipino fare to Auckland for two nights only — here’s what you need to know
Savour the best of the season at Gather & Toast: SkyCity’s winter celebration
Stitches and Thickets and French Knots by Molly Timmins from sanderson, Soda Side Table from matisse, Pukka Settee and Gavrinis 3 Rug from ligne roset

Giving monochrome new meaning, tonal shades of green are staging an interior takeover

From hues of subtle olive to tones of luscious emerald, a palette of green is dominating the interior design world in a big way. Already seen in fashion-forward interiors around the world, this tonal trend is favoured for its ability to both deliver a sense of tranquillity and inject some opulence into any space, which is why we’re turning to the experts at Resene to ensure we’re doing it justice.


Lito Trio pendant and Cavern shelf powersurge, Boston overnight bag dadelszen, Olive Trees Basilicata by Alan Pearson sanderson, Vitra Panton chair and Tipton Chair matisse, Ennéa Carrara Marble dining table by Vincent Tordjman and Gavrinis 3 rug ligne roset

Part of this move into green colours stems from the shift we have seen towards green (sustainable) spaces and eco-friendly design. Incorporating verdant tones into the home is an effective way of bringing the outdoors in and imbuing interior spaces with an organic, natural feel that will deliver the kinds of calm, cosy vibes we’re after.


Lito Trio pendant and Cavern shelf powersurge, Soda Side Table matisse, Olive Trees Basilicata by Alan Pearson sanderson, Vitra Panton chair and Tipton Chair matisse, Ennéa Carrara Marble dining table by Vincent Tordjman and Gavrinis 3 rug ligne roset

The versatility of green is another reason why it has become such a sought-after tone for interior spaces. Take Resene’s use of SpaceCote Flat Vantage Point on the walls of the images above and to the right. On one hand, the distinctive green shade is used like a neutral, in that it perfectly complements the unique furnishings and the Resene Colourwood timber floors (in shade Breathe Easy). But it also elevates the idea of neutrality, bringing some much-needed colour and character to the room.

Incorporating green into your home not only adds depth, but it also provides a sense of renewal and rejuvenation. Our advice? Take the plunge with an eye-catching feature wall in shades like Resene Seaweed, Resene Transcend or Resene Vantage Point and change your space for the better.

Design

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We chat to revered designer Karim Rashid on functionalism, following his intuition, and how design can shape the future
Georgia Fowler wearing Tiffany & Co. Lock Bangles (tiffany.com)

This striking jewellery edit proves the power of mixing metals

Whatever you have been told in the past about mixing silver with gold or rose gold, forget it. There is an added dimension and depth that is delivered by pairing your coolest, silver pieces with a few eye-catching gold ones. Or even better, opting for pieces like those in our jewellery edit below that incorporate both (and that, perhaps, even dabble in a diamond or two).

Here, we round up a selection of showstopping pieces (after all, attention-grabbing jewellery is in) all of which would work perfectly with this trend. From Ole Lynggaard Copenhagen’s striking Love bracelet to Gucci’s Link to Love geometric studded double ring to Van Cleef and Arpels’ Bouton D’or earrings, the pieces in this jewellery edit are breaking the rules in the best way.

From left: B.ZERO1 necklace from Bulgari, Bouton D’or earrings from Van Cleef & Arpels,
Gorgeous in Graphic bracelet from Sutcliffe, Rosa Adorata grace pendant from Sutcliffe.

From left: Band of Stars from Sutcliffe, Lock Bangle from Tiffany & Co., Link to Love geometric studded double ring from Gucci, Ole Lynggaard Copenhagen Love Bracelet Heavy from Partridge, Trinity ring from Cartier, Bois De Rose ring from Christian Dior, Ole Lynggaard Copenhagen Nature bangle from Partridge Jewellers.

Coveted

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Shop the Edit: Dark romance is the sartorial trend of the season, and these are the pieces we’re coveting

From page-turning novels to epic anthologies, these are the best new books to read now

If you’re looking for something new to read, look no further than our curation of page-turning paper-backs below. There really have been some stellar books released this season, from moving novels by first-time authors to anthologies by literary icons to second offerings by award-winning names. And with something to suit almost any taste, we have rounded up our picks that we think should definitely be added to your list. These are the books to read now.

Old Babes in the Wood by Margaret Atwood 

With a career that spans seven decades, Margaret Atwood’s new collection of stories adds yet another string to her already impressive literary bow. This anthology comprises 15 extraordinary stories that all seek to explore our current times with Atwood’s inimitable foresight. Centred around themes of relationships, loss and memory, it is an exploration of humanity, as only Atwood could see it.

Door by Ann Lauterbach

Considered one of America’s foremost poets, Ann Lauterbach’s latest collection intertwines imagery and inferences of a door across seven, utterly brilliant works. Door is both personal and profoundly provocative, walking the line between the author’s inner landscape and the vastness of the outer world. An essential library addition for anyone inspired by poetic prose.

Go As A River by Shelley Read

This deeply moving debut tells the story of Victoria, a teenager in 1940s Colorado who is expected to run the household on her family’s peach ranch, as the sole surviving woman in a messy and troubled family dynamic. Likened to Where The Crawdads Sing and pitted to have a similar level of success, it is a read that evokes as much joy and hope as it does heartfelt tears. 

The Therapist by Hugh Mackay

Social psychologist and novelist Hugh Mackay’s upcoming novel is a portrait of contemporary life, and all of the complexities that come with it. Following Martha, a maverick psychotherapist with her own sordid secrets, it considers how we bend the rules to get the outcomes we seek — whether that’s in a therapy session or everyday life. Described as a tender, compassionate read from the Australian author, it’s an essential addition for anyone curious about the human psyche.

The Guest by Emma Cline

Touted as a grifter tale for the post Anna Delvey era, Emma Cline’s second novel is a book to read now, told from the perspective of the deceiver. An investigation of the power and peril of being young and somewhat free, this nefarious story is subdued but spellbinding, and cements itself as an absolute page-turner. A sweeping, escapist read for the months ahead.

The Making of Another Major Motion Picture Masterpiece by Tom Hanks

Proving that the breadth and depth of his creativity is not limited to the big screen, two-time Oscar winner Tom Hanks’ first novel is far from a memoir. Spanning 80 years, it reflects on the ‘wildly ambitious’ notion of making a film attempting to defy all records set before it. Provocative and entertaining, if Hanks’ previous collection of short stories is anything to go by, expect to be pleasantly and profoundly surprised.

Hello Beautiful by Ann Napolitano

When the New York Times bestselling author Ann Napolitano embarked on her latest novel, she asked: can love make a broken person whole? This engrossing read tells the story of Julia and William, college sweethearts from totally different walks of life. When scandal arises, disrupting their plans for the future, and the world Julia has always known is thrown into jeopardy, it poses the question — why do we choose to love each other despite everything?

Birnam Wood by Eleanor Catton 

Eleanor Catton, the New Zealand author whose 2013 novel, The Luminaries, attained major international acclaim, now unveils her latest work. Like its predecessor, it is a multifaceted and intricately woven tale, a satirical thriller that scrutinises our current global state of affairs with contemporary ideas and is a definite book to read now.

Culture

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Recipe: Take your ANZAC biscuits up a notch with this delectable ANZAC caramel slice

Liv Wynne-Lewis, the baking genius behind Kitchen of Treats (and our favourite ANZAC biscuit recipe), has reimagined the classic treat as a gloriously sticky, sweet and chewy ANZAC caramel slice. Here, silky smooth caramel is paired with an oaty base and just the right amount of texture from a crispy crumble topping. And while we don’t deny that the classic ANZAC biscuit is timeless, this decadent slice is offering a fresh take on tradition and is the perfect thing to whip up in preparation for next Tuesday.

Anzac Biscuit Recipe: Anzac Caramel Slice

Kitchen of Treats ANZAC Caramel Slice

Ingredients:
For the caramel:
225g butter
2x tins (395g) condensed milk
4 Tbsp golden syrup

For the oat mixture:
250g butter, softened
165g brown sugar
1 tsp baking powder
225g flour
135g rolled oats
60g desiccated coconut
½ tsp salt

+ 40g whole oats (optional)

Method:
1. Preheat the oven to 160C.
2. Line a 20 x 25cm slice tin with baking paper.
3. Melt filling ingredients together in a medium sized saucepan until the butter has melted. (NB. Do not boil – the mixture catches easily and will burn.) Remove from the heat and set aside to cool slightly.
4. To make the oat mixture, cream the butter and brown sugar until pale and creamy. Sift in the flour and baking powder then add the oats, coconut and salt. Stir until combined.
5. Add ¾ of the oat mixture to the base of the tin and press into an even layer. Mix together 40g of whole oats with the remaining oat mixture & set aside.
6. Pour the caramel over the base, then bake in the oven for 15 minutes, remove from the oven and crumble the remaining oat mix lightly over the caramel filling.
7. Return to the oven for another 30-35 minutes until the edges of the slice and the crumb are golden.
8. Remove from the oven and allow to cool completely before chopping into squares.

Liv’s Top Tips:
– I like adding the whole oats into the topping for extra oaty texture, but not necessary. You could also add walnuts (or some dark chocolate!)
– Make sure the baking paper covers the sides of your tin to avoid a sticky mess.
– For a gluten free slice, sub flour with Healtheries baking mix & use GF oats.

Gastronomy

Your first look at Blue — the buzzy new eatery in the heart of Ponsonby that everyone’s talking about
Askal is bringing its modern Filipino fare to Auckland for two nights only — here’s what you need to know
Savour the best of the season at Gather & Toast: SkyCity’s winter celebration

Everything you need to know about scalp care, the latest beauty trend for fresh, voluminous hair

In the world of beauty, scalp care has become the latest and most sought-after trend. The hair on our heads is often taken for granted, so now it’s time to pay attention to the foundation of our tresses.

Hairdressers have always told me to think of my scalp as an extension of my skin, and just like the delicate skin on our faces (which many of us spend thousands on every year), it deserves the same care and attention. Oftentimes, dry, dull and damaged hair, as well as greasy roots, derive from neglecting a rigorous scalp regime. And at risk of unnecessarily overcomplicating your hair care routine, with the amount of effort most of us put into re-hydrating dry ends, I think returning to the root cause is essential for runway-approved hair.

Tools, tech and serums aside, the first step to scalp care is choosing the right shampoo — one that caters to your specific needs (this might be entirely different to your conditioner). It pays to think about shampoo for your scalp, and conditioner as the nourishment you need for the hair itself. So if you’re someone who struggles with a dry, sometimes itchy scalp, look for targeted shampoos that will provide nourishment and relief. Especially good are ones that contain zinc pyrithione, a powerful ingredient that regulates oil production and reduces any residual flakiness. In contrast, if oily roots weigh you down, shampoos with salicylic acid will be a lifesaver. This skincare hero is a gentle, effective ingredient that regulates sebum production and cuts through product buildup.

Scalp care
From left: Supergoop Mineral Powder Scalp Sunscreen from Revolve, Augustinus Bader The Scalp Treatment from FWRD, Bamboo Comb from Ecostore, Smoothing Shampoo Bar from Ecostore, BeautyBio GloPRO Tool + Scalp Attachment + Healthy Scalp Serum from Mecca, Sunday Riley Clean Rinse Clarifying Scalp Serum from Mecca.

Just as exfoliation is an essential step in sloughing away dead skin from your face and body, this rigorous scalp care ritual should be applied to your head too. A weekly deep cleanse with an AHA serum (ideally one formulated for scalp use like Sunday Riley’s coveted Clean Rinse Clarifying Scalp Serum) helps to break down any product buildup and nourish hair follicles, alongside providing immediate relief from itchy, flaky scalps. For an extra dose of luxury, switch your chemical exfoliant for a physical scalp scrub every other week. This physical scrub (the Sachajuan Scalp Scrub — with a deliciously nourishing shea butter scent is a favourite) will gently exfoliate your scalp, taking care of any dead skin cells and leaving your hair feeling truly salon fresh.

And given that we lather every other inch of our body in SPF, our scalp needs protection from harmful UV rays too — so ensuring the application of a broad spectrum is essential to longevity and protection. A challenging task to navigate, Supergoop! is a great option that goes on like dry shampoo for easy application that doesn’t make your roots feel greasy.

Scalp care
From Left: SISLEY Soothing Rebalancing Cure from Smith & Caugheys, Briogeo Scalp Revival Stimulating Therapy Massager from Mecca, Sachajuan Scalp scrub from Adore Beauty, The Jolie Showerhead from Jolie.

Once the basics feel effortless, it’s time to add in the tools. Most hairdressers recommend beginning with a scalp scrubber, which can be used as a massage tool every time you shampoo. Simply scrub in small circles, stimulating the hair follicles to encourage growth, and ensure you remove the scrubber from your scalp before starting on a new area — the only way to avoid a knotty mess. Others prefer a gua sha-inspired comb which employs a lot of the same scalp-stimulating benefits, in a more relaxing, intuitive way (it’s great for tension headaches too).

Other tools, like BeautyBio’s scalp attachment, are essential additions, akin to dermarolling your scalp — and providing many similar benefits. Jolie’s showerhead is another scalp care necessity, replacing your usual head with a filtering alternative, that removes harsh chemicals and contaminants from the water before they irritate your skin. Dare I say it, scalp care evidently is the new skincare, and if you’re not already, this should be your sign to start.  

Wellbeing

Sober curious? We explore the Gen Z-led movement gaining multi-generational ground
Discover the five skin-loving botanicals you should know, and how they care for your skin
We sit down with Lucy Caldwell and Bella Ireland, founders of the new self-tan-meets-skincare brand making waves
Steak topped with grilled crayfish

Five dishes from the mouthwatering new Jervois Steak House menu we can’t wait to try

When we consider our definition of a reliable city stalwart, Jervois Steak House immediately comes to mind. Intimate and cosy, especially for the inclement days ahead, and always serving up reliably delicious food, JSH can do no wrong. With the appointment of Executive Chef Gavin Doyle (of Soul Bar & Bistro fame) across parent Foley Hospitality group, Jervois Steak House’s new menu marks a new era for the destination — one that remains true to its delicious reputation while ushering in just the right amount of innovation.

The new menu, which is available now, still retains the steakhouse’s extensive cuts menu alongside a few famed dishes. Everything else, such as the Chatham Island grilled scampi with green garlic butter and lemon, the Chicken Liver Parfait with pickled rhubarb, pistachio and sourdough, and the Pan Fried Market Fish with roasted cauliflower, capers, lemon and burnt butter, offer some fresh inspiration. So with that in mind, we’ve earmarked the most delightful-sounding dishes from the new menu, so you can rustle up a crew and get down to try them for yourself.

Jervois Steak House

12-Hour Slow Cooked Lamb Shoulder

A new addition to Auckland’s JSH comes in the form of a seriously tender slow-roasted lamb shoulder. A personal favourite among the kitchen staff (a recommendation which we would trust), the meat falls right off the bone, making it perfect to share.

Burrata

If Aucklanders have remained determined in one thing, a serving of burrata for the table to share is always a must. This fresh cheese sits on a bed of roasted cashew romesco, comes adorned with fennel, and ample sourdough as a raft for the sauciness.

Jervois Steak House

Grilled Crayfish

When cooked to perfection, we think crayfish is best served simply. The Jervois Steak House new menu offers the option of a half or whole crustacean, which comes with fresh lemon butter to smother the delicate meat in. This new menu addition also allows you to top your steak with half a grilled crayfish; perfect for those occasions when you can’t decide.

Free Range Chicken Breast

While many venture to this stalwart for their prime steak cuts, lighter poultry options always stand out. This free range chicken breast is served with Brussels and pancetta and is topped with a sage and mustard crumb.

Jervois Steak House

Handmade Gnocchi

This virtuous dish is for when you feel your tablescape could use a little more greenery, without compromising on necessary comforts. Basil pesto is made with the addition of pistachios for added moreishness, cavolo nero further adds to the greenery, and a final smothering of pecorino means this dish is guaranteed to hit all the right notes.

Gastronomy

Your first look at Blue — the buzzy new eatery in the heart of Ponsonby that everyone’s talking about
Askal is bringing its modern Filipino fare to Auckland for two nights only — here’s what you need to know
Savour the best of the season at Gather & Toast: SkyCity’s winter celebration
INCA Ponsonby’s Mañana Brunch Menu

Take weekend brunch up a notch with Inca Ponsonby’s delicious new offering

In the heart of Ponsonby’s vibrant brunch scene, a beloved evening spot is about to make its mark on mornings. Inca, the Japanese-Peruvian fusion restaurant by acclaimed Chef and Restaurateur Nic Watt, is unveiling its much-anticipated Mañana (morning) menu this weekend (making you among some of the first in the know), which will be available every Saturday and Sunday to follow.

This menu promises to be a feast for the senses, with a tempting blend of sweet and savoury dishes that showcase the best of both Japanese and Peruvian cuisines. Among the highlights is the Nikkei egg bene with corn and sweet potato rosti, a hearty breakfast that’s sure to satisfy any craving. Equally tempting is the Inca poke bowl, a fresh and flavourful mix of salmon sashimi, edamame, avocado and coriander. And for those with a penchant for indulgence, the churros with bacon, maple syrup and a chilli-fried egg is a decadent treat not to be missed.

Nikkei egg bene corn & sweet potato rosti.

And, of course, paying homage to Central American cuisine, the restaurant’s special breakfast taco section, featuring a variety of sweet and savoury options served in hand-pressed corn masa tacos, is a standout addition to Auckland’s brunch scene.

Naturally, no brunch is complete without a refreshing tipple to start the day, and Inca Ponsonby has you covered with a special morning beverage menu. The Wake Up Call, with its blend of pisco, white cacao, cardamom and tonic, is sure to impress discerning tastes, while the Guava Bellini, made with house-made umeshu, guava sorbet, bubbles and elderflower, is a more leisurely option. And for those looking for a kick, the Inca Bloody Mary, made with vodka, yuzu, ginger aji racoto, ginger and bloomed wakame, is a spicy twist on a classic.

Left: Churros with bacon, maple syrup and chilli fried egg. Right: Oats, sweet white miso, grilled yellow peach and bush honey.

According to Watt, the brunch menu has been in the works for some time, and it is clear that he’s put a lot of consideration into its creation. “We think this style of cuisine lends itself well to the Ponsonby brunch scene,” he explains, “both for those wanting a quick bite to eat on their weekend walk or shopping trip down the Ponsonby strip, and for those looking for a longer, more leisurely brunch.” And with vegetarian and vegan options available, the menu caters to every appetite.

But it’s not just the offering that makes Inca Ponsonby a must-visit destination. Those yet to experience the restaurant’s stunning location, with floor-to-ceiling windows overlooking Richmond Road and an outdoor area bathed in sunshine on lovely mornings, will soon discover it is the perfect spot for al fresco dining. Collaborating with CTRL Space, the interior design of the cavernous, open space is warmed with pink marble and cave-like plaster, colourful woven textile features, banquette seating and a suspended rattan ceiling peppered with colourful lamps and lanterns. There’s also a two-metre hearth at the heart of the restaurant adding to the necessary winter comforts.

Left: INCA Ponsonby. Right: Poke Bowl.

All in all, this inviting new brunch menu is a welcome addition to our weekend plans. With its unique blend of Japanese and Peruvian flavours, stunning location, and attention to detail, this will undoubtedly become a go-to destination for brunch lovers seeking something different to start their day.

Inca Ponsonby Brunch Hours:
Saturday — Sunday, 8am until 11.30am

Gastronomy

Your first look at Blue — the buzzy new eatery in the heart of Ponsonby that everyone’s talking about
Askal is bringing its modern Filipino fare to Auckland for two nights only — here’s what you need to know
Savour the best of the season at Gather & Toast: SkyCity’s winter celebration
Kilauea artwork by Lucía Lago, 100x150cm.

Bringing great art closer to home, Sarsfield Brooke’s Novocuadro range offers expressive art for sophisticated interiors

Ensuring that the art we live with is the art we love, Novocuadro Art Company is an artists management company that brings together a range of artworks with a unique ambience and style, to suit even the most intricate of interiors.

Combining good taste, and a respect for an original decorative work of art, Novocuadro’s made-to-order works — from oil and watercolours to acrylic mixed-media techniques — are global in scope, with a slight leaning to Spanish artists. Innovative, modern and with a certain daring air, the artworks, available exclusively at Sarsfield Brooke in New Zealand, are curated with an understanding of personal style. 

Lucía Lago’s ever-changing works, for example, are primarily mixed media on canvases, which achieve a depth through different textures and contrasts of harmonious colours. As such, they work with myriad interior colour schemes.

Jaime Jurado’s paintings bring together brushstrokes and newspaper clippings in landscapes that seem to whisper to the viewer from far away. Expressive and impressive, his works are a serene yet intriguing addition to living spaces that will start a conversation.

Meanwhile, Javier Torres’ work is interested in the details others don’t notice. With an artist’s eye, he paints fleeting instances of human existence through ethereal landscapes. Mediating scenarios of the subconscious, his work is calm and collectable.

View our virtual gallery of Novocuadro works from Sarsfield Brooke below.

Design

Discover Matchbox — an alluring new destination for car enthusiasts
Your first look at Kelly Wearstler’s latest collaborative collection
We chat to revered designer Karim Rashid on functionalism, following his intuition, and how design can shape the future
David Yurman High Jewelry Dianthus Beetle Drop Earrings (partridgejewellers.com).

Meet the eye-catching earrings our editors are coveting right now

Making a compelling case for standing out from the crowd, these eye-catching earrings are proving that this season, it’s all about the ears.

From geometric earrings designed to complement contemporary looks to designs dripping in diamonds, this jewellery is all about commanding attention, making a bold statement and highlighting the features of the face.

Here, we offer a curated selection of our favourite ear adornments guaranteed to make any onlooker stop in their tracks. From Tiffany & Co.’s exquisite Lock collection to Van Cleef & Arpels’ Lotus earrings to the impeccable ‘Goddess of the Garden’ design by Parnell-based Sutcliffe, these are the eye-catching earrings we are currently coveting, and we’re sure you soon will be too.

From top left:  Lotus earrings from Van Cleef & Arpels, Vhernier Abbracio Earclips from Partridge, Volt
Curb Chain Earrings from Louis Vuitton, Reflection De Cartier Earrings from Cartier, Goddess of The Garden from Sutcliffe, Serpenti Earrings from Bulgari, Stunning Spinels from Sutcliffe, Ole lynggaard Shooting Stars Stud earrings from Partridge, Lock Earrings from Tiffany & co., FopÉ eka Pendant earrings from Partridge.

Coveted

Five chic ways to wear a silk scarf this season
Watch the Gucci’s Cruise 2026 fashion show via livestream, as the House heads back to its roots
Shop the Edit: Dark romance is the sartorial trend of the season, and these are the pieces we’re coveting