Oh, pampering, how we adore you. There’s nothing quite like walking into a calm beauty therapist or spa, with that delicious anticipatory sense that you’re going to feel (and often look) much better walking out. Having tried our hands at administering our own at-home treatments over the recent years, we have an even greater appreciation of the experts who make it all seem so easy. And here, we present our definitive guide to the most deft at their craft.
Rishika Lata, Park Hyatt Having brought her passion to every day in the beauty industry for over five years, Rishika Lata enjoys all aspects of her chosen vocation at Park Hyatt’s sumptuous spa, from educating clients on their skin to seeing incredible results after a session. One of her favourite and most requested treatments is Park Hyatt’s Ultimate Haute Couture Facial (read more about this luxurious facial here), and Lata will have you immediately at ease with her personable disposition, leaving you relaxed and most importantly glowing after a bit of self-care.
Catherine Anderson, The Facialist Wielding her “magic touch” from renowned City Works Depot beauty studio The Facialist, Catherine Anderson is deeply passionate about enabling people to feel beautiful and confident in their skin — as well as assisting with their overall wellbeing. With a quiet intuition and customer-led focus, she customises each facial treatment to suit the individual (as is The Facialist’s philosophy), and her background in massage therapy means a session with Anderson will have you floating. Our current obsession is The Supernatural Emma Lewisham Facial, a premium 60-minute treatment that employs some of the local brand’s most beloved products alongside The Facialist’s signature manual lymphatic drainage massage for dramatically elevated results in skin regeneration.
Lena Yakimchuk, Spring Spa Ponsonby Hailing originally from Kyrgyzstan, Lena Yakimchuk is a beloved beauty therapist for her ability to tailor her clients’ treatments to their individual needs, and her passion that shines through in each and every appointment. While adept at all facials, her signature treatments are the Spring Spa X Augustinus Bader Methode Facial, and the Signature LED Light Treatment Facial. With Yakimchuk, you can be sure you’ll reach your skin goals while feeling utterly pampered at the same time.
Kate Michelmore, Skinography Kate’s instinctive way of knowing what each of her clients need draws on her ability to apply not only topical skincare but to also work closely with the internal support system. She combines holistic methods like Chakra techniques, energy work and crystal healing to truly restore and rejuvenate, from the ‘skinside out’. To book, click here.
Amelia Story, Room 9 Dedicated to finding solutions to the many skin conditions that affect us all. Room 9’s Director Amelia Story always facilitates a comfortable environment, and fosters a highly individualised treatment regime that combines the best of organic skincare with essential light and infusion technology.
Romy Burgess, Skin by Romy The holistic approach offered by Romy Burgess is unlike most we’ve encountered before. In her bespoke consultation, Burgess draws on her wealth of knowledge to examine not only what issues the skin may be struggling with, but the other external factors at play that may be standing in the way of your dream complexion too. Her gold standard treatment, the Deep Dive, gives you a personalised Skin Wellness Plan by email which includes skincare, nutrition, supplements and lifestyle suggestions, curated to meet your specific skin goals and lifestyle needs. You can learn more here.
Michelle Cook, Rosenthal If it’s a no-product facial you’re after, then Michelle is your woman. Offering a treatment free of slathering and caking, she instead employs the regenerating benefits of massage seeing the face, head and neck kneaded to a state of blissful relaxation. The process is designed to release facial tension (particularly good for jaw clenchers) and promote the natural flow of energy, all while helping to stimulate the skin’s natural cell rejuvenation and repairing process. To book, click here.
Morgan West, Skintopia Late last year I was delighted to experience a series of new Dermologica treatments at Skintopia, and had the great pleasure of meeting Morgan. Truly knowledgable about the skin, and the seemingly endless multitude of ways that hormones can influence it, it’s safe to say I’ve never walked out of a facial so satisfied that my skin’s needs have actually been met. No facial here is ever the same, with each treatment regime designed in phases around your skins individual needs, which can vary every time you visit. And with a treatment like this, it is so essential you find someone that can actually walk the walk — a rareity indeed. To discover the treatment menu, click here.
Nandika Singh, Malkia Beauty Nandika Singh, owner of Malkia Beauty, hails from a lineage of beauty therapists. Her grandmother’s famed milk baths and herbal facials drew admiration from Fijians, while her mother advanced the business to cater to loyal clientele. Singh embarked on her own journey at a tender age, self-taught in the art of leg waxing, until formal training at Elite International and CIDESCO. With a growing passion for skincare, Singh seeks to assist clients with their concerns and impart knowledge, through both face-to-face and online consultations.
Rosie Huggard, Tonic Skin & Body Harnessing the best of Sothys signature skincare range, a facial at this Old Titirangi Village spa is undeniably one of the best investments you can make in your skin. A long-standing facialist with an excellent reputation (touted as one of the best among Aucklanders in the know), we’d recommend the Sothys MD Booster Treatment for lasting results — a unique blend of aesthetic abrasion, needling and vibrational massage. Discover more about the treatment here.
Even the most discerning of diners will admit that few things hit the spot quite like an indulgent burger, and we count ourselves very lucky indeed that Auckland seems to be serving up an endless offering. Aficionados will be familiar with, Lucky Gs, which really has been a pioneer in the local smashburger movement (if you ask me, it is hard to beat these crispy caramelised patties). But even those unfamiliar with their brilliance should be delighted to know about the burger joint’s latest opening in Onehunga.
Now technically in Auckland Central (as of tomorrow), undeniably closer to the masses than their Kelston flagship, Lucky Gs Onehunga spot is ideal for a grab-and-go meal on those nights when you’re craving something indulgent, but the intimate, diner-style fit-out (crafted with deft hand) is also a cosy and cool spot to pull up a perch, should the cravings be too irresistible.
This second flagship store offers a similar delicious menu to its Kelston counterpart, a destination known to draw diners from as far as Hamilton — the burgers are just that good. But what makes Lucky Gs burgers so sought after? While they’re not the super-stacked, over-the-top style that has been popular in recent years, their beauty is in their relative simplicity.
Lucky Gs Onehunga uses smash patties for its hamburgers and cheeseburgers, a technique whereby the patty is pressed firmly down on the grill to flatten it, the Maillard reaction creating plenty of caramelisation in the craggy edges. They leave them slightly thicker than the usual smashed standard, for a more juicy burger. And as such, their burgers over the years have swiftly earned themselves a reputation as some of the City’s best. Make the trip to Onehunga yourself, and we’re confident you’ll soon see why.
While it’s true that the trench coat never falls out of favour, this season has served up some particularly alluring takes on the timeless style (it’s no surprise that it was a street style mainstay at fashion week). And as the autumnal chill sets in, giving us all a glimpse of what to expect in the coming months, the prospect of outerwear that will not only keep us dry on drizzly days but that can be used to elevate almost any look (even leisure wear) is more appealing than ever.
From trench coats in timeless beige to those in sleek leather and even iterations that make a case for colour, there is plenty here to prove that the arrival of wintry weather needn’t be all bad news. Shop our curated edit below.
Trench Coat Reimagined
While we’re all familiar with the appeal of the classic trench coat (see below) there is an argument to be made for a more modern take, too. Here, the iconic style has been rendered in bright colours, contemporary shapes and sleek leather, offering a statement-making twist on the staple.
From left: Double-breasted leather trench coat from Prada, Long Trench from Saint Laurent, Waterloo Trench Coat from Burberry, Crinkle Effect Metallized Trench Coat from Louis Vuitton, Belted leather trench coat from Gucci.
Can’t Beat a Classic
There is something about the beige trench that simply never fails. Whether it is precisely tailored and demure, or garishly voluminous, this style of coat, worn over virtually any look, will take your style credit to the next level. After all, there is a reason that it has remained a staple of the sartorially-savvy throughout a number of decades and trends. You will never fall foul of fashion with a piece like this in your wardrobe.
From left: Trench Coat from Saint Laurent, Oversized trench coat from Balenciaga, EKD Cotton Gabardine Trench Coat from Burberry, Acne Studios trench coat from Workshop, Loewe Cape-effect cotton-gabardine trench coat from Faradays.
We’re on the hunt for an exceptional senior sales and marketing aficionado to join what is arguably the most successful magazine and website in the New Zealand market today. The successful candidate will be utterly self-motivated, possess an inherent desire to achieve, and have an acute understanding of the finer things in life. They will also have an unwavering desire to manage ongoing relationships with a highly coveted portfolio of clients that includes some of the world’s most desirable luxury brands.
The successful applicant will have a proven track record of achieving exceptional sales results, all while maintaining strong relationships with clients. An intimate understanding of all aspects of media from print publishing, to online and social media. The successful candidate will form part of an incredibly passionate and committed team who work hard but also regularly enjoy the fruits of their labour by dabbling in the art of living well. We are looking for someone with an outstanding personality, an eye for detail, excellent communication skills, a good head for numbers, an eye for luxury and fantastic people skills.
This position requires you to: – Meet and exceed budgets set by the publisher via a combination of planned brand advertising and integrated marketing campaigns
–Develop media plans and strategies that are aligned with a client’s objectives – Have an acute understanding of website and social media analytics and strategies and how to implement effective campaigns – Collaborate with the editorial team on ideas and strategy
– Become an expert on successfully executing advertising programmes for a range of clients
– Complete post-campaign wrap-up and analysis
– Attend a variety of events as a representative of Denizen
You are: 1. Proven: You’ll have a minimum of five years of successful sales achievements in advertising, marketing, media, luxury or public relations. 2. Driven: You are utterly driven to achieve and exceed budgets using your proven skills, personality and expertise. Failure is not an option for you. 3. Strategic: A balance of creativity and strategy guide your decision-making. You are an organised multi-tasker with an eye for detail in a fast-paced, changing environment. 4. Communicative: Whether written or orally, your communication skills are outstanding in any context. Your interactions with clients and coworkers move business forward in a dynamic entrepreneurial environment. 5. Solutions-oriented: Your can-do attitude is contagious. You tackle projects from a strategic and creative approach with nothing standing in your way of achieving the end goal.
This role is a senior position within the business and therefore the remuneration is extremely attractive for the right candidate who is capable of continuing to build on the success of what is already New Zealand’s most admired and successful luxury media platform.
It’s a tough job, but someone has got to do it. In the lead-up to Easter, we’ve eaten our way through a comprehensive selection of some of the best hot cross buns in Auckland in order to determine the specific composition of each one and, in turn, guide you to choose the best bun for your tastes. From fruit ratio to texture; crust thickness to whether we think the bun is better toasted or untoasted, and the all-important question of just how much butter, to use we’ve made sure to meticulously chart the strengths of each.
Now, without further ado, we present our comprehensive hot cross bun findings for Easter 2023:
This Remuera bakery’s buns are ultra-soft, fluffy and sticky. While the dough is quite sweet, they are coated with an espresso glaze leaving an aromatic, bittersweet finish. This year comes in two delicious iterations; the traditional fruity bun (with notes of vanilla) and a classic chocolate twist. One thing we will say is this bakery never scrimps on the taste testers. Two huge boxes arrived in our kitchen, with buns that are somehow both fluffy and dense, and fresh out of the oven, these were still warm with the spices wafting through the office nothing short of mouthwatering — restraint is needed here.
Traditional — Fruit ratio: 50% Texture: Almost cakey in density. Crust: Bouncy, and semi-sticky. Serving suggestion: Toasted, or fresh out of the oven if you’re able, with a light smear of butter.
Chocolate — Fruit ratio: N/A Texture: Similar to their traditional counterparts. Crust: Just the right amount of firm and sticky. Serving suggestion: Fresh, but still warm. No butter is needed here.
From Parnell’s Vaniyé Patisserie, these batches of hot cross buns are so hot, they are selling out as quickly as they come out of the oven. Baked by owner Sonia Haumonté and her team, the old-fashioned-style buns are made with rye flour and care, for a dense and full-of-flavour mouthful. A group of six buns are sealed in packaging to be able to be kept at room temperature — and to continue to bring joy — for four days.
Fruit ratio: 40% Texture: Dense and heavy — an almost rustic take. Crust: Light with a glaze. Serving suggestion: Toasted with lashings of butter.
When Daily Bread’s delivery landed at our office early in the morning, we knew we were in for a good day. Arriving in one of the bakery’s signature totes, these buns came wrapped in Daily Bread’s signature packaging — a nice touch, sure to keep them fresh for days to come. In both traditional and chocolate, the buns were ever so slightly still warm. And while I’ve never really been a fan of chocolate in bread, I had been told that these buns would change my mind. Post-indulgence, I stand by my personal opinion that traditional remains best, but Daily Bread’s chocolate version made a very compelling case for switching it up.
Traditional — Fruit ratio: 50% spice-soaked berries. Texture: Chewy, dense and, dare I say it, moist. Crust: Soft and sticky. Serving: Best fresh, no butter, exactly as God intended.
Chocolate — Fruit ratio: N/A — but chocolate heavy Texture: Dense but somehow light. Crust: Soft and spongey, with an essential layer of glazing. Serving: Fresh, and while they’re very good sans butter, sometimes a simple slather of salted butter can cut through the sweetness perfectly.
Bread & Butter’s hot cross buns are organic, and made with a long fermentation time, which results in a deliciously subtle flavour and moist texture. Their portion size is generous, and the addition of house-churned butter is a welcome touch. These buns arrived at the office so fresh they were still oozing and boasted a gently spiced flavour profile. These tasted delightful from the moment I tore into one, but in the commitment to journalistic integrity, I toasted half for comparison — and can attest it is best when slightly golden (toaster setting 1 or 2).
Fruit ratio: 40% (as a raisin-hater, this is the perfect amount). Texture: Light and fluffy, but still with a bit of weight to them. Crust: Chewy and sticky, and the cross itself was a nice added crunch. Serving suggestion: Lightly toasted, with a smear of soft butter. We’d substitute this for heavily salted butter if you have it at home.
Yael Schochat’s buns are famous in Auckland for their heavy, dense consistency and indulgent custard cross. The Ima team haven’t changed a thing this year, and why fix something if it ain’t broke? Jam-packed with candied fruit-peel, currants and sultanas, these buns should always be enjoyed toasted so the butter seeps into the dense bread and the custard is warmed and caramelised.
Fruit ratio: 45% Texture: Dense and delicious. Crust: Custard-laden and soft. Serving suggestion: Toasted, no butter needed.
Olaf’s hot cross buns are a must for lovers of a traditional hot cross bun with not too many bells and whistles. Deliciously light when fresh, they have a good amount of sweetness in both the dough and glaze but it’s not overpowering. Olaf keeps his buns simple, and to be honest — we appreciate that. Although, it does make them surprisingly easy to devour, and one does have to limit themselves from indulging in too many.
Fruit ratio: 25% Texture: Surprisingly light and fluffy. Crust: The middle ground of soft and firm, not too sticky, with a nice thick cross. Serving suggestion: Fresh, especially when delivered the day of, with a big smear of soft butter.
We’ve already waxed lyrical on pastry chef Callum Liddicoat’s Easter creations for Park Hyatt Auckland’s The Pantry over the years, and we’d do it all again. The traditional hot cross buns have this year been replaced with a custard-stuffed doughnut, a thoughtful addition that pushes the bounds of just what we can include here. But apart from the obvious, these doughnuts are an ode to tradition. Liddicoat’s signature recipe combines a brioche with a soft milk roll, packed with Earl Grey-soaked currants and sultanas, alongside traditional spices of cinnamon, ginger and allspice, and an added punch of black pepper, coriander and cardamom. Citrus peel, fresh lemon zest and a hint of tonka bean also bring these buns to a whole new level. Then filled with fresh vanilla custard and brushed with a spiced citrus glaze, you’ll never want a regular hot cross bun again.
Fruit ratio: 15% Texture: Soft, doughy, totally decadent (but not too sweet either). Crust: Soft, with a classic doughnut bite to it. Serving suggestion: Fresh, still warm, if you can manage.
Daniel Cruden, AKA Dan The Baker has done it again this year with his infamous, stout-infused bready buns. This Helensville micro-bakery’s hot cross buns are somewhat of a phenomenon across the City. Taking cues from their approach to traditional baking methods, they’re dense but delicious. And in collaboration with local brewers, Liberty Brewing, this year the Darkest Days Oat Stout is infused in the bun, and the added sultanas, raisins and candied fruit peel have been drunkenly soaked in more beer, to make these totally indulgent for the holidays.
Fruit ratio: 65% Texture: Dense and bread-like, with notes of its sourdough roots. Crust: Firm, crunchy and not too sticky. Serving suggestion: Ever so slightly toasted, with lashings of salted butter. Here, the insides seem to melt, and the exterior is nice and crispy.
Earmarked as some of last year’s office favourites, Wild Wheat’s 2023 buns had some remarkably big boots to fill. What I love about these buns is that the piped cross almost diffuses into the bun — it’s not the traditional, sometimes jawbreaking cross that we’ve come to know. And I appreciate the textural synergy. It’s not until you sink your teeth into them you realise that these buns have a lasting hint of vanilla, and with a seriously sticky top, in my eyes, they’re pretty hard to beat.
Fruit ratio: 60% Texture: Soft, but still with some essential hardiness. Crust: Firm, but not chewy, covered in glaze. Serving suggestion: Fresh, with a solid smear of butter. Or toasted, without, it you’re really wanting to take in all the flavours.
From French patisserie La Petite Fourchette (and their sister venue, Copain) comes some of the most authentic French buns we’ve tried. Delivered first thing on a Monday morning on deadline week, a bag of 24 hot cross buns was exactly what we were craving. These were immediately soft and spongy, evidently fresh from the oven. Generously, we were allowed to sample both the traditional buns and the delicious chocolate brioche buns — the latter of which, on first look, were not the polarising chocolate bread, but a delicious traditional brioche with chocolate chips smattered through. Here , the traditional iteration has all the markings of a delicious hot cross bun — packed with fruit, perfectly spiced (when toasted the aromas are unbeatable). We also agreed that the chocolate brioche is the right amount of sweetness, and the chocolate chips aren’t overwhelming. Bread is light and unfortunately for my gluten intolerance, incredibly moreish.
Traditional — Fruit ratio: 50% — evened out by all the spices. Texture: Soft, bouncy. Almost melt in your mouth. Crust: On the softer side, still sticky. Serving suggestion: Fresh is best, but lightly toasted will do you well. Butter isn’t needed, but a light dollop always adds to it.
Chocolate Brioche — Fruit ratio: N/A — but the chocolate chips were perfect. Texture: Unspeakably soft. Crust: Squishy, but with the right amount of firmness. Serving suggestion: Fresh, no butter needed. There’s plenty of that in the batter.
Even wrapped up in their sleek, signature packaging, you’ll smell these buns before you see them. The box makes for a delightful, holiday-slanted gift, but what’s inside it is obviously the real treat to behold. Fort Greene’s bakers tell me that this is one of the craziest times of their year, and as such, the buns never stick around for long after Easter. And with that in mind, we’d suggest stocking up asap.
Fruit ratio: 50% Texture: Dense, almost more sourdough-like. When toasted they become thick and spongy. Crust: Firm, and not too sticky at all. These feel quite traditional in the scheme of it all, and somewhat virtuous enough that they could plausibly pass for breakfast. Serving suggestion: Toasted, with a healthy dollop of salted butter.
This year the delightful buns from Scratch Bakers (if you’re in the Victoria Park vicinity, you’ll be familiar with this spot), have been met with a showstopping pecan custard — as well as the traditional variety. The bakers here tell me that their traditional hot cross is made with a housemade Brandy and vanilla infused fruit mix. This is nine months in the making, combining dried fruits and citrus peel in brandy and vanilla, turning and mixing it every week. They then mix it in with the signature Scratch hot Ccoss mix and rest the dough overnight for the flavours to infuse. And then of course to top it off, for those that want it, a generous helping of spiced pecan custard is piped into the middle.
Fruit ratio: 25% — but the extra care in the spices doesn’t go unnoticed. Texture: Soft and sumptuous. Crust: Just the right amount of firmness and stickiness Serving suggestion: Fresh from the oven is best, where they’re still slightly warm. Lashings of butter are recommended for the traditional iteration, but with the pecan custard piped through, you’ll find it more than enough on it’s own.
Mor bakery.
Mor Bakery
Known for making some of the most sought-after patisserie and viennoiseries in town, online bakery Mor has created a delicious hot cross bun offering for Easter. Delivering the box of six buns still warm from the oven, the talented duo behind Mor is once again proving once again why their micro bakery has garnered such a stellar reputation. The buns balance their traditionally dense texture with a fluffy, light quality that gives them a superb mouthfeel — a little bit chewy and perfectly soft. The spice is right too, with each bun boasting that classic flavour we crave at this time of year, and one of the best fruit-to-bun ratios of the 2023 cohort. There is also a tantalising glaze that adds a touch of extra sweetness without overpowering the inherent nature of these morsel which are, at their heart, just really good, classic, moreish hot cross buns — exactly as you want them.
Fruit ratio: 30% – they hit the sweet spot here. Texture: Soft and fluffy underpinned by the perfect baseline density. Crust: Lacquered with an iridescent, subtly-sweet glaze. Serving suggestion: While these could just one devoured fresh and warm with nothing adding a slab of cold butter will up the ante. Recommend toasting after day one.
It is no secret that Italy is famed for its unwavering commitment to enjoying good food and company. As such, the latest collaboration by Savor Group and Galliano proves that the tradition of savouring the moment with friends and loved ones is alive and well in Auckland’s premier Italian establishments: Bivacco, Non Solo Pizza and Bar Non Solo.
As the workday draws to a close, it is the Italian nature to gather and enjoy a leisurely aperitivo, a tradition that has long been honoured with special menus and drinks options at these Auckland venues. But the latest take is a series of bespoke offerings that are sure to delight even the most discerning of diners.
Left: Amalfi Lemon Tart. Right: Vanilla Mule and the Espresso Martini.
For those looking to truly indulge, Bivacco has something extra special in store. On Friday the 31st of March, the Viaduct Harbour restaurant will be hosting a four-course tasting menu designed by Head Chef Ryan Moore, with each course perfectly paired with a delicious Galliano Cocktail. On the menu, alongside some of our perennial favourites will be a raft of new dishes too, such as Kingfish Crudo, with cucumber, green chilli and roasted garlic dressing, and Seared Big Eye Tuna, with wood-fired eggplant, green gazpacho, chilli oil and basil. The whole experience will round up with an Amalfi Lemon Tart, to truly end the meal on a high note.
Melon and Prosciutto, with white balsamic and fennel seed.
Left: Goats Cheese Ravioli, with Witloof, burnt honey and pistachio. Right: Va Bene.
Throughout the week, Bivacco is the ideal spot to indulge in an aperitivo, with its stunning waterfront vista and delicious cocktails. The Vanilla Mule, Galliano’s take on the original Moscow Mule, is a particular favourite, with its sweet and fresh taste profile. It’s the perfect refreshing cocktail to enjoy during Aperitivo Hour, which runs every weekday from 4pm.
Elsewhere, Non Solo Pizza and Bar Non Solo are also getting in on the aperitivo action, offering tantalising seasonally-inspired Galliano cocktails from the 20th of March until the 20th of April — offering us the perfect opportunity to celebrate the convivial Italian spirit.
Here for a good time, not a long one, the Bivacco Galliano Garden Party should be seen as an opportunity to indulge in some seriously delicious food and drinks and create unforgettable memories with friends and loved ones in the process. Tickets for Savor Group and Galliano’s multi-faceted dining experience are $135 each and are available here.
With the changing of the season comes a raft of inevitable (yet essential) adjustments you must make to your skincare routine. My advice is this: don’t overcomplicate it. If something is working for your skin, keep it — skin is such an individualised organ that responds to its own set of needs and the various lifestyle factors that may influence it. Instead, for autumn skincare, look to employ a slightly thicker moisturiser, invest in some seasonal treatments, and ditch all the beachside mists (not that they got much use this summer, anyway).
Splash
These are the new additions we’ve deemed worthy of your skin. Splurge a little on a facial, and add an extra skincare step — see these as all the necessary preparations for hibernation. Those seeking a new facial treatment should look no further than the newly-renovated East Day Spa and invest in one of the coveted 302 Enzyme Peels. These are the perfect, one-stop treatments to prep your skin to get to work this winter. When cleansing, retire the oil-stripping cleansing in favour of a first-step balm, like the Augustinus Bader The Cleansing Balm from Spring, which adds nutrients to your skin rather than removing them. Elsewhere, add a thick and nourishing moisturiser for an extra layer of elemental protection. We’ve recently tried the Face Gym Supreme Restructure Collagen-Boosting Ceramide Cream from Mecca and can attest that this is quite literally worth its weight in gold.
Stash
We’d suggest keeping these products and rituals in your routine through hell and high water — they’re favourites because we know they work all year round, and they form some of those healthy habits that maintain a perennial glow. SPF, an essential associated with summer days, is just as necessary now that we’re moving to the cooler months — especially when we’re looking at it as an anti-aging tool. Some of our current favourites for autumn skincare include the Emma Lewisham Illuminating Brighten Your Day Crème, a beautifully tinted mineral option, and the Ultra Violette Queen Screen Luminising Sun Serum, which also doubles as a perfect primer. Elsewhere, we’d recommend keeping up the lymphatic drainage massages for your body and your face. As your body adjusts to the shifts and stresses of a new season, it likely calls for further support in detoxing and sliding elimination — so let this soothing ritual do the heavy lifting for you.
Trash
These are the items we’d either discard if the expiration date won’t see you through until next summer or tuck away for any planned European summer travels as your skin no longer calls for them. Think light hydration mists, like the Dr Jart+ Ceramidin Cream Mist or the Ciciapair Facial Calming Mist (necessary for any sunkissed cheek relief). We look to replace these with thicker creams that add a more penetrative layer of hydration, like the Allies of Skin Multi Hyaluronic Antioxidant Hydration Serum, or for a touch of luxury, La Mer’s The Hydrating Infused Emulsion is truly exquisite.
Those who frequent the inner CBD may have stumbled across the latest notch on Daily Bread’s belt. Housed opposite the iconic Britomart Station in the lobby of the historic Sofrana Building, this delightfully minimalist space focuses on what the bakery-meet-deli does best — bread.
And while the space is now open with Daily Bread’s signature offering: Supreme coffee, fresh loaves of bread, and a cabinet always brimming with their delicious goods (those coveted ham and cheese croissants included), we’ve heard rumours that this is just the beginning. As phase one of the new development, this new opening will soon serve as a takeaway-only space when the flagship store opens next door.
When it eventually opens, the impressive 300sqm flagship (with an additional outdoor seating section) will become a mega-bakery with kitchen and baking facilities on site. The plan is to seat 140 people and branch out into a more extensive menu alongside the beloved traditional range, including salads and a la carte options. It is the first project of this scale for Daily Bread, which we know will be well received among Aucklanders — a testament to the collective appreciation of their food.
The classic SUV has long been favoured for its family-friendly nature and the comfortable conditions it offers in an everyday runabout. And with kids in the back, a dog in the boot and various daily detritus scattered about the once-pristine carpets, it’s hardly surprising that SUV drivers expect to compromise on certain luxuries (namely performance and aesthetic) in the name of space and convenience. But that is about to change.
Meet the Grecale, Maserati’s new SUV and a vehicle that is exceeding all the expectations around the kinds of cars that exist in this market. Offering the space and comfort of a traditional SUV (even more than average, in fact) the Grecale is also technologically innovative, environmentally friendly and incredibly luxurious. This is a car that will feel sleek, sophisticated and stately even with kids in the back. It is a car that makes the kind of statement other SUVs can’t. One that not only speaks to the high-end lifestyle Maserati is known for, but that promises to rid your routine of mundanity and take the everyday drive to exciting new heights.
Performance is part of this, and was a central focus for Maserati in creating the Grecale. Three models are available, each offering an unforgettable experience tailored to the driver. The Grecale GT is a four-cylinder 300-horsepower mild hybrid, built for the city and designed to evoke contemporary minimalism. The Grecale Modena is the next step up, a high-class hybrid that turns up the power dial a few notches to deliver 330-horsepower. But for those seeking the ultimate in performance, the Grecale Trofeo is the top of the line, with a powerful 530-horsepower V6 engine and a top-speed of 285 kilometres per hour, offering pure adrenaline and Maserati’s recognisable purr.
Seated inside Grecale, the experience is just as thrilling as the drive. Bringing together the elegant allure of the brand with all the comfort one should expect from a car this size, Maserati’s new model is redefining the SUV aesthetic as we know it. From the unprecedented spaciousness to the finely-crafted curvature of the hand-stitched leather seats (which are both heated and ventilated) and even the interior surfaces crafted from precious materials and aluminium, the result is an interior that is delicate and sumptuous, but tactile enough to handle whatever life may throw at it.
Setting the tone of the cabin is Maserati’s Intelligent Assistant Multimedia system, which puts user-friendly technology at the forefront of the Grecale experience. Maserati pushes the bounds of in-car sound, thanks to its immersive Sonus faber 3D system, creating exceptional acoustic conditions with 21 premium speakers that promise to give the daily playlist some serious grunt.
All of the Grecale’s innovative tech is controlled by a Maserati-first — a dual touch-screen control panel. Drivers and those riding shotgun can interact with two displays; the 12.3-inch central screen (the largest ever seen in a Maserati) and a smaller 8.8-inch comfort display that replaces the traditional knobs and dials of vehicles past. This smart-touch experience is only enhanced by Maserati’s new digital clock face; a modern take on an iconic part of the brand’s history. This smart display lends Grecale’s dash a decidedly futuristic feel and can be completely customised according to the taste of whomever is in the driver’s seat.
Ultimately, what sets the Grecale apart is the way it acknowledges the rich history of its Marque, while simultaneously setting a clear precedent for the future. Next year there will be an entirely green model added to the fleet (the first 100% electric luxury SUV) which showcases the way Maserati is folding future-friendly innovation and climate consciousness into its existing, luxury framework.
All things considered, it’s time to cast aside any preconceived notions of what an SUV must be. The Maserati Grecale is ensuring that SUV drivers need not compromise on style or performance in order to get the space or practicality needed for ferrying around a family. Be it driving to the school pick-up, rushing into the office or heading out of town for the long weekend, this car is promising to make the everyday driving experience nothing less than exceptional and for that, we can breathe a collective sigh of relief.
Auckland’s Korean fried chicken scene just got a whole lot bigger with the opening of the fourth My Fried Chicken location in Newmarket. And while this wildly popular restaurant has long drawn crowds for its tasty fried chicken and Korean bites, the new location is taking things to the next level with an expanded menu that explores other aspects of Korean and fusion cuisine, too.
Since its humble beginnings in Ponsonby Central in 2019, My Fried Chicken has quickly become a go-to for those who love (and seek out) Korean fried chicken in Auckland. With additional locations in Mission Bay and Takapuna, it’s safe to say that its crispy, flavour-packed chicken has won over the hearts (and stomachs) of discerning diners across the City.
Left: The OG Chicken Sandwich. Right: Fit-out by Millé Interiors.
But the Newmarket location is a game-changer, offering a modern take on traditional Korean cuisine that steps the classic offering up a notch. Here, beloved signature dishes (such as fried chicken in various marinades, the chicken burger and fried cheese balls) will be available on the lunch menu alongside a whole new offering of utterly delicious Korean street food, including the new fried chicken and egg waffles. For those who haven’t experienced the joys of egg waffles, they’re a popular street food in Hong Kong that’s typically eaten as a sweet snack. My Fried Chicken’s take is savoury, and sees crispy chicken paired with fluffy, buttery waffles and a drizzle of sweet chilli sauce.
Left: Korean Fried Chicken. Right: Korean BBQ.
Elsewhere, the evening menu offers a range of impressive dishes that pack a flavourful punch. Think japchae noodles in a sweet soy sauce with fried vegetables, or a unique take on Korean BBQ with lettuce wraps filled with gochujang pork, steamed rice, baby cos, onion, spring onion kimchi, garlic, sesame seeds, and soy bean paste.
Left: Fit-out by Millé Interiors. Right: Natural Wines & Cocktails.
In addition to the food, My Fried Chicken has worked with experts to curate an extensive natural wine list, making it the perfect spot for afternoon drinks with colleagues or friends. There is also a range of cocktails that are equally impressive. With a retro vibe and playful names, here you’ll find everything from the Bob Marley (made with vodka, Midori, apple sour, and lime) to a Raspberry Sour and a Manila Sunshine (with coconut, rum, and pineapple).
All in all, this new location is a must-visit for foodies in Auckland. Whether you’re a die-hard fan of its original fried chicken or you’re looking to try something different, My Fried Chicken’s new outpost in Newmarket is sure to impress. From its menu that celebrates the best of Korean cuisine (with a modern twist, of course) to its sleek space designed by Millé Interiors, this tasty spot is proving once again, that it’s more than a one-hit-wonder.
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