The Takapoto Classic.
The Landrover Defender.
Takapoto Estate.

Your look inside this year’s Takapoto Classic, from showjumping to Land Rover’s exciting activations

One event on our late summer social calendar is the Takapoto Classic, one of the country’s most distinguished equestrian events of the year. With the support of like-minded brands such as Land Rover, this world-class showjumping competition has evolved into a celebratory affair that is as much about the experiences on offer as it is about the competition itself. And as we’ve borne witness to this year, the event is only poised to further its international stature, drawing the most discerning guests from across the globe to the annual Waikato-based affair.

Held at Takapoto Estate on the shores of Lake Karapiro, this annual tournament attracts New Zealand’s most elite equestrians (and a burgeoning roster of international riders) to compete over 10 days. The estate itself is a miraculous destination; a 600-acre property spanning three waterfront kilometres, home to a vineyard, boutique accommodation, and sought-after function areas, alongside world-class equestrian facilities and a horse-breeding program. Few other destinations in New Zealand meet this calibre, and as such, it is a fitting home for such a storied affair.

The Landrover Defender.

Courtesy of its sponsors, this year’s Takapoto Estate showjumping experience includes (beyond the horses) a delicious lineup of local cuisine from boutique food trucks, as well as award-winning New Zealand wines for spectators to enjoy while watching on. There are cafes, bars and a boutique trade village, which plays host to other adrenaline-inducing activities. Land Rover, for instance, has partnered with Takapoto to offer its Defender Off-Road Experience, a drive activation that showcases the capabilities and prowess of the latest Defender for those daring enough to drive (a brand representative can chauffeur if you’d prefer to ride shotgun).

Elsewhere, you’ll find the PHEV Display, highlighting the best in the brand’s latest innovations of hybrid luxury, alongside customer hosting (think private dinner functions and cocktail evenings), which furthers Land Rover’s longstanding, international relationship with the equestrian field — which they describe as part of their DNA. From its historic sponsorship of Burghley Horse trials and the three-day event in Kentucky, it is evident that showjumping and horse riding is something that has long been interwoven with Land Rover’s heritage and prestige.

The Takapoto Classic.

Closer to home, Land Rover continues to build on this idea, having recently partnered with Equestrian Sport New Zealand to support our national high-performance team in training. Simultaneously, the partnership’s intention extends to a grassroots level, where the two forces hope to elevate all levels of equestrian in New Zealand.

Ultimately, the Takapoto Classic is an event that, should you feel even the slightest regret about not attending this year, calls to be earmarked in your dairy for 2024. Hosting some of the most discerning individuals with an appetite for adventure, it is the kind of experience that truly caters to all — and is something we should all get behind.

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Sem Restaurant & Wine Bar in Lisbon, Portugal.

This March, acclaimed Portuguese restaurant Sem is coming to Auckland for two nights only

Celebrated by locals and international travellers alike, Lisbon restaurant and wine bar Sem is known for more than just its exquisite Portuguese cuisine. Its name means ‘without’ in Portuguese, and the award-winning establishment is dedicated to a bold zero-waste kitchen policy to create a net positive effect on the environment. Food offcuts are fermented and preserved, no plastic packaging or rubbish bins are in sight, and produce is foraged or grown through regenerative agriculture.

Restaurant Sem Black Garlic and Sourdough Bread with Tamari Vinegar Poached Shiitakes, Grilled Matsutake and a Wastershire Emulsion with Julienned Matsutake Legs dressed in a Smoked Mushroom and Chilli Miso Oil.

With such an audacious approach to sustainable cuisine, it is perhaps no surprise that an element of homegrown ingenuity is at play. Sem is co-run by Kiwi chef George McLeod (formerly of London’s Silo) and his Brazilian-Portuguese partner Lara Espirito Santo. And for the first time ever, McLeod and Santo are set to bring a piece of Portugal to New Zealand, teaming up with an old friend and local hospitality personality Carlo Buenaventura of Bar Magda on Saturday the 11th and Sunday the 12th of March.

From left: Bar Magda Eggplant Relleno with Cucumber, Wakame and Sauce Morado, Watermelon Cocktail with Strawberry, Mezcal, Aperol, Yellow Chartreuse and Mint Sherbet.

Speaking of the extravaganza, Buenaventura tells me we can expect a memorable four-course feast (including cocktail and wine pairings). Melding the best of Portuguese and Buenaventura’s native Filipino cuisine, dishes will feature the freshest baby corn, oysters, seafood, venison and more. 

From left: Bar Magda interior, Market Fish en Papillote with Preserved Fennel, Wakame, Tobiko and Sauce Pinangat.

“Boa comida e bons momentos!” Buenavetura says, translating to “Good food and good times!” It is a motto he lives by and speaks to his unrivalled passion for creating daring culinary experiences.

Set to take the local dining scene by storm, secure your tickets to the Sem and Bar Magda collaboration here. Held on Saturday 11 and Sunday 12 March 2023, tickets are $115, or $180 including drinks pairings. 

Bar Magda

25B Cross St
Newton
Auckland 1010

www.barmagda.co.nz

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From left: Le Bar at Origine, a sample dish from The Cocktail Kitchen by Josh and Egor.

Limited to 10 people only, an intimate degustation experience is coming to Origine’s Le Bar

A distinctive new way to dine is soon to intrigue and tantalise the tastebuds of Auckland gourmands. Set to be held on the second and fourth Tuesday of every month, starting on the 14th of March Origine’s Le Bar will play host to a unique and ever-changing dining experience. The inaugural event is set to comprise a five-course degustation, with the objective of the night being to discover and luxuriate in a raft of exceptional and unexpected flavours.

Conceived by Ahi chef Josh Phillips and mixologist Egor Petrov of Origine’s Le Bar and Bayside Rum Co., this degustation series is limited to ten individuals only per dinner, and is aptly titled ‘The Cocktail Kitchen by Josh & Egor‘. For the first iteration of the series, diners will feast on a series of food and cocktail pairings that highlight locally sourced ingredients from around Aotearoa (including Ahi’s bountiful garden) and delight in intricate flavours enhanced through methods of fermentation, preservation and carbonation. 

A sample course from The Cocktail Kitchen by Josh and Egor.

As Phillips tells me, the art of Japanese omakase has inspired the style of dining for the event, where chefs prepare seasonal dishes in front of their patrons and showcase a variety of cooking techniques in the process. The intimate yet welcoming design of Le Bar is therefore ideal, allowing guests to focus on the assemblage of plates and cocktail artistry while enriching their understanding of what can be achieved through various culinary methods. 

Petrov’s mouthwatering ‘Tomatini’ is just one drink event-goers will delight in at the March degustation. Similar in appearance to a dirty martini but concocted through a highly technical process, it incorporates small, pickled, unripe green tomatoes in place of the Sicilian olive and a sweet yet acidic consommé made from overripe tomatoes.

From left: Mixologist Egor Petrov and Chef Josh Phillips, a Le Bar cocktail.

The Tomatini will be paired with a tomato tart, another simple-looking yet elaborately cultivated creation. The tart’s pastry houses a creamy whipped Goat’s curd, an array of differently seasoned tomato varietals, and two-ingredient ketchup, using tomatoes smoked over Pohutakawa logs to achieve a meaty richness. These tomatoes are then lacto-fermented with salt to enhance a naturally acidic flavour without the need for sugar or vinegar.

While the details of other events beyond the inaugural one are vague, what we do know is that each dinner will be focused on various international cuisines and champion other local chefs and mixologists, too.

Limited to ten seatings at the covetable Le Bar, to experience local culinary prowess in a new and exciting way, we recommend you book your space with haste for the debut of The Cocktail Kitchen by Josh & Egor by visiting this link. Tickets are $250 per person, which includes five courses and drink pairings.

Le Bar

Upstairs at Origine
Commercial Bay
Level 2/172 Quay Street
Auckland Central 1010

www.origine.nz/cocktail-kitchen

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From left: Loren Marks. Tantamount, 2023, oil on canvas.
From left: Things I wish I Knew, 2022, oil on canvas and Always Was 2022 oil on canvas.
Here and There exhibition by Loren Marks at Sanderson Contemporary.

Loren Marks speaks to us about her mesmerising abstract works in her new exhibition ‘Here and There’

Creating her expressive, ethereal works from an industrial studio in Te Atatu Peninsula, Loren Marks builds strokes of oil paint atop a watery acrylic base, coaxing the emergence of figures, form, and texture.

Based in Auckland with one foot firmly in the realm of figurative abstraction, Marks credits the development of her practice to her travels through Italy and Greece after completing her Bachelor of Fine Arts at Whitecliffe, as well as her time spent as a print and textile designer in the fashion industry. With her art in the back of her mind throughout these formative years, Marks returned to painting during the first Covid-19 pandemic-related lockdown in 2020 and has never looked back.

Ever Before, 2021, oil on canvas.

Painting with oil and acrylic is a profoundly intuitive process for Marks. Since the age of eleven, she has “built a muscle memory” of how she feels about “surface, figures, form and colour”. Marks works across several paintings at once, explaining that the oil is “pushed and pulled across the surface”, each layer requiring a week or so to dry out. This drawn-out affair means that Marks can “feel a certain way about the painting one week, and it can be completely different and go in a new direction the next.” She adds that “the oil can be worked back into for days. I use solvents and mediums which either add by building up or subtract to reveal layers underneath”.

Each of Marks’ works creates new questions, the figures and narrative emerging as layers form. Pigments are selected with intention, and as Marks tells me, “colour is like a material that has its own weight”, creating light or shadow to illuminate the canvas.

From left: Loren Marks, All I ask, 2022, oil on canvas.

Art historian and writer Maya Love describes Marks’ work as “paintings in continual flux, alive with the hum of her expressive application and electric colour, offering visions of form”. And these alchemic tenets are embodied in Marks’ debut exhibition ‘Here and There‘ at Sanderson Contemporary, her pieces a symphony of colours and textures that command the viewer’s eye at first glance.

While Marks can become lost in her studio for hours, she regularly practices yoga and meditation, attributing long-distance running to keeping her “centred amidst the chaos”.

Know by Now, 2023, oil on canvas.

An avid art enthusiast, Marks admires the works of George Rouy, Josh Hagler, Tahnee Lonsdale and Star Gossage. A stand-out piece from Marks’ personal collection is a pencil drawing by figurative painter Nour Hassan, housed in a gold frame and acquired at a silent auction for charity at a gallery on Karangahape Road. Marks recently received ‘Fausto and Felice Niccolini: The Houses and Monuments of Pompeii‘ by Roberto Cassanelli as a birthday gift, describing it as “the most monumental and beautiful book I have ever seen”.

I ask Marks if she has any advice for budding creatives. She believes that “emerging artist-led shows are really exciting and are an important part of the art world”, recommending to early career artists the book ‘Navigating the Art World: Professional Practice for the Early Career Artist‘ by Delphian.

Described by Love as a ‘modern-day oracle’, Marks’ impression on the contemporary art world is already indelible. It is a truly meditative experience to view her pieces in their full glory at Sanderson Contemporary in Newmarket, Auckland, with the exhibition running until 12 March 2023.

Sanderson Contemporary

Osborne Lane / 2 Kent Street
Newmarket, Auckland

+64 9 520 0501

www.sanderson.co.nz

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Shop our editors’ top designer picks from ECC’s exciting summer sale

Those with an affinity for the finest furnishings will know that there are few destinations more discerning than ECC. They’ll likely also understand that finding ECC’s coveted stock on sale is a rarity, as such pieces are typically in very high demand. However, every so often, we get a chance to shop ECC’s offering at a fraction of the designer price — and we always make the most of it.

On now, ECC’s summer sale is vast and all-encompassing, and in order to assist you to navigate the selection, we’ve compiled a list of the pieces we are lusting over right now. From essential bedroom furnishings from the likes of USM, to intriguing lighting from Flos, and even outdoor furniture from Royal Botania, we’re certain you’ll find something you adore. That said, we recommend getting in quick — these pieces won’t last long on the floor.

Shop the ECC sale now, while stocks last.

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Your first look at the delicious new omakase menu on offer at Faraday’s Bar

We’ve said it once but we’ll say it again, there is nothing quite like the experience of settling into Faraday’s Bar for a delicious bite and something to drink — particularly after a day of shopping. Nestled along one side of the luxury department store, Faradays, in Parnell, this dining destination is the epitome of elegance, from its exquisite table settings and impeccable service to its carefully-considered menu and impressive wine list.

Now, Faraday’s Bar is launching a new seasonal menu, created in collaboration with renowned private chef, Anthony Price which will be available from Thursday to Sunday. Here, diners will find an array of mouth-watering dishes all of which showcase the freshest ingredients, underpinned by delicate Japanese flavours. Handily, everything on the menu is gluten-free, and most are dairy-free too.

For those seeking the full experience, we recommend booking at least 24 hours ahead to be able to partake in options like the Temaki Box (allowing you to roll your own sushi), the Nigiri Boat (with tamagoyaki) and the exceptional Hibachi Grilled Scotch Fillet (served with truffle tarragon wagyu-fat-mayo and togarashi kewpie).

That said, even if you decide to drop in on a whim, there are plenty of delectable a la carte options on this menu too. Think sushi rolls with spicy tuna, fresh salmon or just avocado, tataki dishes with either Angus pure eye fillet beef or peppered venison — both served with truffle frites and tsuyu dressing. There is also an unforgettable kingfish ceviche with togarashi spice, coconut and lime and yuzu cucumber.

Ensuring that every meal here ends on a high note, two new desserts have been added to wrap up the offering perfectly. Chocolate fiends will find comfort in the Dark Chocolate Delice, served with either mandarin or raspberry on an almond base. While those seeking something a little more fruity will delight in the Clafoutis Dessert with yuzu fromage.

In addition, Faraday’s Bar is introducing a rotating Champagne cocktail of the month, kicking off with the new Faradays 75. A take on the classic French 75 cocktail, this tasty tipple is made with Veuve Clicquot, Roku gin and fresh lemon, and will sit alongside Faraday’s Bar’s comprehensive wine menu, with an offering that spans lauded drops from the finest makers in New Zealand and Europe.

Only available from Thursday to Sunday, this new menu will run in conjunction with Faraday’s Bar’s classic Kitchen Menu, available from Tuesday to Friday, on which you will find an array of delectable seasonal dishes like market fish crudo, burrata with heirloom tomatoes and wood-fired bread with honeycomb, whipped goats cheese and truffle oil.

Whatever your proclivity, there’s no denying that Faraday’s Bar is cementing its reputation as one of the best places to dine in Auckland, as perfect for a quick meal or drinks with friends as it is for a longer, drawn-out lunch. And if you are yet to try the offering, this exceptional new menu is the only excuse you need.

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From left: Tory Burch, Simkhai, Ulla Johnson, Carolina Herrera

Five wearable trends from New York Fashion Week

New York’s most recent Fashion Week reminded us that even amid uncertainty, there is always beauty in looking ahead. Runways were set against grand architectural backdrops (from the New York Public Library to the Solomon R. Guggenheim Museum), and designers revealed ready-to-wear collections with just the right balance of drama and sensibility. With garments abundant in luxurious fabrics, captivating colours and sleek shapes, read on to discover five key, highly-wearable style trends for Fall 2023.

Trend one: Dramatic hemlines

From left: Rodarte, Rodarte, Carolina Herrera, Tory Burch.

There was no shortage of long, flowy, and dramatic hemlines on the runway in all colours of the rainbow. However, it was classic black that left a lasting impression, especially through sheer yet tasteful or gleaming fabrications, paired with a chic boot or pump heel.

Trend two: Striking greens

From left: Ulla Johnson, Tory Burch, Carolina Herrera, Brandon Maxwell.

From deep emeralds to earthy olive tones, striking greens proved just how perfect they were for making a beautifully bright statement, whether in the form of an evening gown or incorporated into everyday attire.

Trend three: Luxurious leather

From left: Brandon Maxwell, Ulla Johnson, Proenza Schouler, Simkhai.

Leather trench coats, high-waisted maxi skirts and cropped garments exuded a contemporary vibe, taking classic staples to new heights and exemplifying trans-seasonal dressing at its finest. Some pieces went so far as to feature shearling accents, offering a more grounded, cosy feel.

Trend four: Exquisite embellishments

From left: Rodarte, Carolina Herrera, Rodarte, Carolina Herrera.

Through considered colourways and sophisticated silhouettes, a grown-up, romantic form of dopamine dressing was displayed through sparkles, embellishments and floral motifs, inspiring us to reconsider our party dressing — and perhaps even our workwear ensembles.

Trend five: Timeless tailoring

From left: Tory Burch, Carolina Herrera, Simkhai, Tory Burch.

Tailoring adopted a relaxed approach, with oversized fits cinched at the waist with a belt for good measure. Relaxed trousers were perfectly balanced with structured blazers, and monochrome hues endured.

With the last of New York’s Fashion Week showings ending this week, the new Fall collections showing over the rest of fashion month promise to be nothing short of magnificent. After all, fashion’s beauty is found in its resplendent ability to reinvent our wardrobes and transform our moods, season after season.

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The Eye of Horus.

To celebrate artist Luke Jacomb’s new exhibition we are giving away one of his coveted Lukeke Design Deflated Pendants

In the wake of his father, John Croucher’s, passing in 2021, artist Luke Jacomb returned to the ideas that the two of them had explored in their first collaborative exhibition in 2019 — ‘Alembics and Cucubitas: A New Glass Vernacular’. It was an exploration of alchemy and glass science, themes which Jacomb is now revisiting and weaving into new forms for his latest collection, Mercurio, exhibiting at Masterworks Gallery from this Saturday. The vibrant colours and larger scale of these works not only reflect Jacomb’s emotional journey through the grief of loss, but they speak to his personal growth, too. For the artist, revisiting the alembics is a way to reconnect with his father, see him in every piece, and forge a connection that spans the past, present and future.

Luke Jacomb — Mercurio
Left to right: Chariot of Selene, Helios Rides.

Jacomb created Mercurio’s works in Seattle, the current centre for glass art in North America, where he enlisted the help of fellow glass artist and friend Dan Friday, a Seattle native and member of the Lummi Nation, giving the works an unusual provenance. Seattle holds a special place in the artist’s heart, having lived and worked there as both a production and fine artist, forging lasting friendships along the way.

Luke Jacomb — Mercurio
Left to right: Courtship of Persephone, Muse of Apollo.

Mercurio takes its name from the Italian word for Mercury, a substance prized for its unusual chemical properties, and the Roman name for Hermes, the patron god of alchemists. With roots in Egypt and Islam, alchemy was grounded in the idea of transmutation — the process of turning base metals into gold and silver. The creation of gold ruby glass for instance (something that can be seen in this exhibition), relied on the discovery of how to dissolve gold using Aqua Regia. For this, tin metal was added to produce Purple of Cassius, a key ingredient in introducing gold into the glass melt and creating a striking ruby colour.

Luke Jacomb — Mercurio
Left to right: The Eye of Horus, Ra’s Nile.

Glass, with its unique combination of fragility and durability, has retained its magical appeal in the modern age. It is a material that permeates every aspect of our lives, from the most petite water glass to the grandest stained-glass windows of Notre Dame. And while the process of creating coloured glasses may be more scientifically viable today than it was several thousand years ago, it remains no less visually arresting and mystical in its ability to enchant us.

Luke Jacomb Lukeke Deflated Pendant
The Lukeke Design Deflated Lamp/Pendant. Photograph for www.karakter.co.nz by Sena Akpalu.

In celebration of the new exhibition, showcased at Masterworks Gallery between Saturday the 18th of February and Saturday the 18th of March, we are giving one lucky Denizen the chance to win a coveted Lukeke Design Deflated Lamp/Pendant in the colour of their choosing (as seen here). To enter, simply click here, or enter your details below.

Fill out my online form.

MERCURIO by Luke Jacomb
Feb 18th to Mar 18th 2023
Masterworks Gallery
71 Upper Queen Street
Auckland

www.lukekedesign.com

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Take your beauty routine to the next level with the high-tech tools that will transform your skin

At-home beauty tech is about the best way to take your skincare routine to a whole new level. From wands to amp-up the effects of serums, to lights designed to smooth out fine lines, these helpful beauty tech tools are utterly essential for any skincare routine (and will make a real difference).

Shani Darden Facial Sculpting Wand
Drawing on the philosophies of her facials that have amassed a cult following, aesthetician Shani Darden’s Facial Sculpting Wand offers the same vibration therapy she uses to firm and contour the complexions of her celebrity clientele. In as little as a week, wrinkles appear smaller and skin more supple, earning the sleek sculpting wand a well-deserved place on our beauty essentials list.

Beauty Tools: Shani Darden Facial Sculpting Wand

SolaWave Red Therapy
Designed to be super convenient without compromising on quality, SolaWave’s Red Therapy Skincare Wand acts as both a gua sha and a light therapy device to depuff and energise skin on the fly. Slim and chic, it will easily fit into any cosmetics pouch for necessary travel and midday touch-ups.

SolaWave Red Therapy

Nurse Jamie Super-Cryo Massaging Orb 
This revolutionary new body and face duo combines the simplicity of cryotherapy with the indulgence of massage. Intended to be stored in the freezer, then worked across the face, these beauty tech tools invite a new kind of ritual that improves circulation and releases tension; both key elements for an eternal glow.
www.net-a-porter.com

Beauty Tech Tools: Nurse Jamie Super-Cryo Massaging Orb

Vanity Planet’s Hot and Cold Smart Facial Steamer
Best compared to a contrast therapy session for your face, this sink-side steamer manipulates the pores to allow for potent product penetration and moisture retention and eliminates any bacteria concealed underneath the skin barrier. In the thick of summer, it offers an utterly refreshing mist of cool air, too.

Beauty Tech Tools: Vanity Planet Hot and Cold Smart Facial Steamer

TheraFace Pro
Marrying all of our most sworn-by skincare devices is the TheraFace Pro — soon to officially launch in New Zealand. Combining the cleansing action of a Foreo, the microcurrents of a NuFace and the LED light of a Déesse Pro, alongside TheraGun’s signature massage function, it is a simple tool to combat all manner of skin sins. Simply swap out the heads to create your own bespoke beauty ritual.

TheraFace Pro

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Azabu has a delicious new robata menu and to celebrate, we’re giving away dinner for four worth $500

At Azabu Mission Bay, the essence of Japanese culinary heritage meets contemporary elegance. And now, as the restaurant welcomes its new world-class chef Darren Johnson, diners are in for a compelling new experience. Johnson brings a robatayaki-style approach to cooking, an ancient technique of fireside cooking over a charcoal grill, poised to elevate Azabu’s offering even further.

Azabu Robata Menu

Spending over half of his career honing his skills over a robata grill, Johnson is a seasoned expert in this art. Cooking over charcoal imbues dishes with an almost primal BBQ flavour, and controlling the fire and adjusting the height of the cooking is a delicate balancing act that requires discipline, focus, and precision. As Johnson tells me, a kitchen without a robata grill is almost unfamiliar to him, and the flavour imparted by charcoal is unmatched.

Azabu Robata Menu

With the unique flavours of expertly prepared meats, seafood and vegetables cooked to perfection over live fire, Azabu’s indulgent menu will showcase this traditional cooking method and offer diners an authentic taste of Japanese culture — anyone who’s tasted the results will guarantee the payoff is worth it.

Azabu Robata Menu

Situated in an iconic spot by the water, Azabu Mission Bay is truly a hub for Japanese cuisine with a modern touch. The restaurant strongly emphasises fresh ingredients, high-quality products, and traditional cooking methods that complement the robata, offering a trifecta of indulgent food, flavourful cocktails and heavenly views.

To celebrate the launch of the new robata menu at Azabu Mission Bay, we have the chance for one lucky Denizen to win* a dining experience for four people, valued at $500. Visit our Instagram post below to enter. *Ts&cs apply.

This competition is now closed.

Azabu Mission Bay

44 Tamaki Drive
Mission Bay
Auckland 1071

09 930 7360

www.savor.co.nz/azabu-mission-bay

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