Elegance is one trend that refuses to go out of style. Be it dainty details on a sentimental pair of earrings, or a show-stopping pair of boots, every moment deserves to be golden.
Christopher Esber’s jewellery offers a modern take on the timeless silhouette, and the Dual Band is forever sought-after. Chanel’s Metallic Flap Bag offers an opulent take on a forever classic, or for something more daring, Balenciaga’s Blade Metallic Leather Boots make a statement in all their knee-high glory.
If anyone knows about conjuring joy from food it’s Burger Burger owner and Denizen hero Mimi Gilmour Buckley With this recipe, the inspiring entrepreneur moved away from the grill and towards the oven for homemade hot cross buns.
“I’m not really a baker so it’s surprising that these turned out so freaking delicious,” Buckley says. “I got the original recipe from my Thermomix (which I’m obsessed with — I could turn into one of those crazy Tupperware-esque women at any moment) but I have jazzed it up a bit and remade it by hand to make sure it works for everyone.
“I wouldn’t say I’m the biggest fan of dried fruit however I love hot cross buns covered in lashings of Lewis Road Creamery salted butter. I’ve also added the option of sneaking in some dark chocolate because I think anything goes at the moment really. If you’ve got some sort of self-control and don’t eat them all fresh out of the oven, they are just as good toasted or made into a bun and butter pudding, to be served covered in custard and ice cream.”
Hot cross bun recipe
Ingredients
Buns
250g full cream milk
1 tbsp dried instant yeast or 40g fresh yeast, crumbled
500g baker’s flour
1 pinch salt
70g butter
50g caster sugar (or 2 tbsp honey or maple syrup)
1 egg
Citrus zest — 1 lemon or lime, zest only, no white pith. (If you’re feeling fruity I also add a whole orange too. You could add 2 tbsp candied orange peel if you wish).
Spice mix option one: 2 tsp ground cinnamon, 2 tsp ground nutmeg, ½ tsp ground cloves, 1 tsp Heilala vanilla paste.
Spice mix option two: 3 tsp mixed spice, 2 tsp cinnamon, 1 tsp ground ginger. (If you don’t want spice you can leave it out completely!)
250g fruit (2 cups) — I used currants but you can also use any combination of sultanas, raisins, dried or sauteed apple, blueberries, dried apricots, cranberries and roughly chopped dark chocolate. (If you want to make an adults-only version — you can soak the fruit in a spiced rum for 20 minutes before it goes in.)
Piping
80g plain flour
1 pinch salt
1 tsp olive oil
100ml water
Glaze
2 tbsp water, 2 tbsp sugar
or 2 tbsp honey
or 2 tbsp maple syrup
or marmalade
or frosting with orange zest
Method
Buns
1. Warm milk and stir through yeast. Leave to rest for one minute till mixture begins to foam.
2. In a large bowl add flour, salt, butter, caster sugar, egg, spices and citrus zest. Stir to combine. Pour over milk and bring the dough together gently.
3. Add fruit and knead for 3 minutes.
4. Transfer dough onto a floured work surface and work into a ball.
5. Place dough ball in a large buttered bowl and cover bowl with plastic wrap or a clean kitchen towel. Leave to prove in a warm place until doubled in size (approx. 45 minutes – 1 hour).
6. Preheat the oven to 220°C.
7. Knock down dough and divide it into 12 equal-sized pieces. Form into rolls and place them close together on a baking tray lined with baking paper and then set aside to prove again for 30 minutes.
8. When you have 5 minutes of proofing left to go, it’s time to make the crosses. To do this, place plain flour, salt, olive oil and water into a mixing bowl and mix until smooth.
9. Pour into a zip-lock bag, cut the corner off (just a teensy hole) and pipe crosses onto the top of buns. Best to do this with one swift movement once you’ve got your flow sorted — maybe practice to one side first.
10. Bake for 10-15 minutes (220°C) or until golden brown.
Glaze (make while buns are baking)
1. Place water and sugar in a small pot and bring to a boil. Once boiling, whisk gently till sugar has dissolved completely. If you’re using one of the other suggested glazes, just slightly warm it in the microwave till it’s runny enough to be brushed.
2. Using a pastry brush, apply glaze on buns while still warm.
3. Allow to cool on the tray for 5 minutes before transferring onto a wire rack.
4. Serve warm with lashings of butter.
Despite the hurdles the hospitality industry has faced over the past two years, we have been spoiled for choice with all the brand new restaurants arriving on Auckland’s dining scene. From excellent casual offerings to exceptional fine dining establishments, the city’s latest and greatest new openings run the gamut of genres, bringing a wealth of new options that we didn’t know we were missing. See the esteemed shortlist below and be sure to cast your vote — if there’s an establishment you think we may have overlooked, be sure to add them in the comment box.
Everybody who votes goes in the draw to win one of three $1000 vouchers to be spent at one of the American Express Local Dining Collection locations — a list of which can be found here.
Voting has now closed. The 2022 Denizen Hospo Heroes presented by American Express will be announced in the Winter issue of Denizen magazine (released on 23rd May, 2022).
The Denizen Hospo Heroes 2022 ‘Best New Opening’ Shortlist:
Alta, Karangahape Road
Atelier, Karangahape Road
Bar Magda, CBD
Bar Non Solo, Britomart
Faraday’s Bar, Parnell
Gaja, Ponsonby
Ghost Street, Britomart
INCA, Ponsonby
Ki Maha, Waiheke
Milenta, Victoria Park
Mumbaiwala, Ponsonby
Spiga, Remuera
For more information on the 2022 Denizen Hospo Heroes presented by American Express, click here.
Good quality, simple food, made well shouldn’t be hard to find, but it’s something that many people can tend to overcomplicate. But after spending 10 years working his way up in the hospitality industry, Johnny Bae knew that it was what he was destined to do. Now, with the help of his younger brother, his dream of opening his own space is finally coming true.
Chur Bae, the newest addition to City Works Depot, opening this Friday, is an ode to casual dining, comfort and community, that comes off in an effortlessly cool and chic way. The reality of getting there has been more arduous for the brothers, but opening the doors to a lifelong dream has made it all the more worthwhile.
“We want to create dishes that are simple, but executed to perfection,” the older brother says.
The owners agree that the hospitality industry has grown a lot, and it has naturally changed a lot too. But for some people, there aren’t venues that provide the same comfort and community they have been used to. Chur Bae has been thoughtfully created as a space where customers could become friends with the owners, where they could come in simply for a cup of coffee and spend a couple of hours – with no obligation to overspend.
And the spaces’ casual, welcoming nature is quite simply reflected in the name. They tried more formal ideas like Olive and Grace, but it turns out taking the family last name and turning it into an age-old Kiwi saying was a natural fit. The menu reflects the space between their heritage; Kiwi classics with a Korean take on seafood, and offering something for everyone.
Completing Chur Bae’s beautiful, simplistic offering, is the fit-out, which was created in collaboration with Johnny’s high school friends. Paired back joinery, dark stained woods and forest green upholstery pay homage to the space’s former use as a florist, but invite a new crowd for this change of guard.
Chur Bae officially opens its doors this Friday, April 1 after a long-awaited arrival, and they’re ready to serve up delicious food and old-school hospitality.
It’s a rarity to have a clear vision of your future career from a young age, but for actor Grace Palmer, there has never been any other vocation she could imagine doing — and it’s easy to see why.
Her intrinsic gift for performance and comedic timing have seen her be a fixture on our screens since 2008, from presenting as a teen on iconic Kiwi kids show What Now? to a memorable three-year stint on Shortland Street, plus acting credits on series The Dead Lands, Brokenwood Mysteries and more.
The last year has seen Grace’s range expand and take an exciting new turn, thanks to the release of series Good Grief, which she co-wrote with her sister Eve Palmer (who also has television experience) and Christchurch-based screenwriter Nick Schaedel.
The first season of Good Grief was released on TVNZ On Demand in January 2021, and while it received rave reviews from those who watched it, locally it was a modest success. This all changed when, just over six months ago, it was announced that mega American broadcast company AMC (home of Killing Eve, Breaking Bad, Mad Men and The Walking Dead) wanted to fund a second season of the homegrown show — and beam it to the world. What followed were endorsements of season one from international publications like The New York Times and Deadline.
“We’re so pumped to be working with AMC — I’m a huge fan of heaps of their shows,” says Grace. “Our wonderful producer Kerry [Warkia] showed them season one and they really enjoyed it (which I still can’t get over), so they offered to fund a second season.”
Grace and Eve not only co-wrote the series, the real-life sisters star in it as on-screen sisters Gwen and Ellie. The six succinct episodes follow them trying to muddle through their sudden responsibility as funeral home directors, after they inherit a fictional home called Loving Tributes from their grandfather. Hilarity ensues in that endearingly awkward New Zealand way, as the sisters’ constant dealings with death force them to evaluate their own lives.
When they first released the show, says Grace, they weren’t sure people would even watch it — let alone like it. It’s been quite the confidence boost to have such a good response. “Going into season two with an audience who are as excited as we are, feels awesome.”
And, while the success of the show has been aptly celebrated, the real highlight for its co-creator has been working so closely with family. “I’ve met heaps of cool people in my line of work, and every job feeds my soul in one way or another. But, nothing really compares to creating, writing, and starring in a show with my big sister.”
With season two filming completed, Grace has a newfound passion for being behind the camera and would love to expand on her skills in this area — writing another show and shooting a feature film are both goals she’d like to tick off this year. If Good Grief is anything to go by, whatever she creates next is set to be assured, original and brimming with authenticity.
Working in the film and television industry is undoubtedly mercurial and every actor’s journey is different — something that can be tough but also “exciting, unpredictable and incredibly rewarding”.
Even one of the most challenging aspects of the job is reframed as a positive in Grace’s eyes. “The better you get, the more you realise the less you know.” (Read that again.) “Every job comes with a different set of challenges — that’s why it’s so addictive. I love that I’ll never master this profession.”
As for when she feels most content and fulfilled, Grace says she’s still figuring out the specifics, but has a good idea of common denominators. “I don’t have the recipe… yet. But, I reckon it’s when I’m doing what I love, with the people I love.”
Grace Palmer on…
What she loves about acting:
“So much. I’ve always had a wild imagination. I used to create characters in my head and step into their world for the day (I realise that makes me sound a bit unhinged). On the surface, acting is just dressing up and playing make-believe, but the deeper you go, the more real it feels.”
Her interests outside of film and TV:
“Making people laugh, singing, song-writing, rollerskating, the environment, Māoritanga, travel, health and fitness, fashion, cooking (not baking, I suck at baking).”
Something she wishes she knew starting out:
“How to stand up for myself. I was always so wary of pissing people off or letting people down, that I would often compromise my own values. I’ve definitely grown out of that.”
An important lesson she’s learned so far:
“Health is wealth. And not just physical, but mental, emotional, and social health too. I spent my early 20s totally taking my health for granted, and now more than ever, I can truly appreciate what it means to be healthy. It’s invaluable.”
What her catch-phrase would be:
“I love you. I say that a lot, even to people I’ve just met, and it’s not disingenuous or shallow. I mean it. I just think if you really love someone, you’ll never regret telling them.”
How she stays motivated:
“I’m pretty competitive, so I guess I’m inherently driven? I’ve always had really high expectations of myself, which can be to my own detriment, because I’m always looking for the next thing. I’m working on being more present.”
A typical day in her life:
“It’s rarely the same. My life is most consistent when I’m writing, as I’m usually on a deadline, but generally speaking — my job(s) take me to different places with different people. One thing I’ll always find time for is exercise. I go a bit loopy if I don’t move my body.”
There’s no denying it: people go bonkers for brunch. In this town, those serving up the finest brunch fare are rewarded with lengthy queues come the weekend, and unwavering loyalty from their regulars. It’s a meal we know many people feel strongly about, and so we are giving you the opportunity to vote for the eatery that you think does it the best — if there’s anyone you think we’ve overlooked, be sure to add them in the comment box.
Everybody who votes goes in the draw to win one of three $1000 vouchers to be spent at one of the American Express Local Dining Collection locations — a list of which can be found here.
Voting has now closed. The 2022 Denizen Hospo Heroes presented by American Express will be announced in the Winter issue of Denizen magazine (released on 23rd May, 2022).
The Denizen Hospo Heroes 2022 ‘Best for Brunch’ Shortlist:
Alpha, Parnell
Bambina, Ponsonby
Bestie, Karangahape Road
The Candy Shop, Newmarket
Catroux, Westmere
Chateaubriant, Devonport
Crave, Morningside
Dear Jervois, Herne Bay
Dizengoff, Ponsonby
Honey Bones, Grey Lynn
ONE Onehunga Neighbourhood Eatery, Onehunga
Knead on Benson, Remuera
Orphans Kitchen, Ponsonby
Ozone, Grey Lynn
Patch Cafe, Sunnybrae
Rosie, Parnell
Simon & Lee, Parnell
St Heliers Bay Cafe & Bistro, St Heliers
Sugar at Chelsea Bay, Birkenhead
The Store, Britomart
Williams Eatery, Wynyard Quarter
For more information on the 2022 Denizen Hospo Heroes presented by American Express, click here.
Fresh is one flavour we all crave in our food. The city’s dining scene wouldn’t be what it is today without the restaurateurs that have spent decades bringing it to life. Alas with the ever-changing nature of the industry, off the back of a challenging couple of years, a new guard is now being ushered in. With a wave of eateries opening around Tāmaki Makaurau, this new category is all about celebrating the faces of the future that are set to redefine our beloved restaurant experience. And there’s no one better to decide the winner than you — the person who loves good food more than most. If there’s a notable new guard that you think may have been overlooked, share them with us in the comments below.
Everybody who votes goes in the draw to win one of three $1000 vouchers to be spent at one of the American Express Local Dining Collection locations — a list of which can be found here.
Voting has now closed. The 2022 Denizen Hospo Heroes presented by American Express will be announced in the Winter issue of Denizen magazine (released on 23rd May, 2022).
The Denizen Hospo Heroes 2022 ‘Best New Guard Operator’ Shortlist:
Carlo Buenaventura — Bar Magda
David Lee — The Candy Shop, Poni, Gochu, Camper Coffee
Diva Giles and Logan Birch — Beau
Emma Ogilvie and Nick Landsman — Bar Céleste, East Street Hall, Star Superette, Cantine
Georgia van Prehn — Alta
Henry Mitchell Temple — Annabel’s, East Street Hall
Hugo Baird — Lilian, Hotel Ponsonby
Jason Rosen, Adam Neal and Olly Fitton — Brolly, The Broken Lantern, Parasol & Swing
John Yip and Jamie Yeon — Omni
Lesley Chandra — Sidart
Matt Ross — Candela
Patrick & Charles Williams — Williams Eatery
Paul & Lisa Lee — Ockhee
Samir Allen — Gemmayze Street
Sean Bone, Bryan Anderson and Nicholas Fury — Parade
For more information on the 2022 Denizen Hospo Heroes presented by American Express, click here.
Reminiscent of the cult favourite David Trubridge lampshade, the handbag of the moment leaves little to the imagination in the most alluring way. The exquisite construction of these bags brings in a geodesic element to the simplicity of bags past.
For an everyday addition, look no further than the classic construction of a Chloé tote, or for a supermarket-chic look, Balenciaga’s Mag Basket offers just the right amount of effortless cool. If you’re seeking something timeless, consider a Louis Vuitton or Alaïa that promises to age gracefully.
Make a toast to comfort with upholstered dining chairs that will allow you to linger at the table for longer. Not only physically delightful to sit on, these chairs bring a hefty dose of design charisma, whether sculptural or pared-back is more your style.
They say fortune favours the bold, and at Lucky 8 a bold approach to social dining has created Ponsonby’s new lucky charm. Its sign is a large black cat perched above an enigmatic black door, which leads upstairs to the new-guard opening.
Another Fortune Cat, known as Maneki Neko in Japanese (and now Chinese) culture, also looks over diners as they enter the loft-like space with exposed brick, large street-facing windows and what appears to be 800 other small black cats watching on from the walls.
The latest from the team behind the ever-popular Mr Hao — Paul Wong, Julian Diprose, and now Lucas Boucly — Lucky 8 is as audacious as it is auspicious.
Taking the Lucky 8 theme and really running with it, each and every delicious dish here is $8. From a masterful mouthful of abalone and squid with soy sauce (served in its shell) to a slow-cooked black pepper beef cheek, which melts off the bone, everything is priced, and revered, the same.
The Head Chef from Mr Hao was quick to up sticks to the Lucky 8 kitchen, and one of his favourite plates, Hao’s Chilli Chicken, is served here — as a more petite size piled up like popcorn chicken, while keeping all the bite.
Another favourite is the Golden Crusted Shrimp, which comes with a deliciously crunchy coating and a squiggle of moreish mayo. The Lion’s Heads pork meatballs are styled off those you’d find at China’s renowned street food stalls, but covered in sweet and sour sauce that pools on the plate for a contemporary take.
Of course, the Cantonese-inspired sharing plates are delectable, from the pork and shrimp dumplings to the chicken wing and teriyaki salmon skewers, but the vegetarian options are a surprising star of the menu. Scrolls of fresh cucumber in a spicy and sour sauce, and the neatly swirled vermicelli and shredded turnip salad, work well with the richer, stickier courses. Meanwhile the Mushroom Fries are as dangerous to snack on as its starch namesake.
As well as its own Lucky brand lager, hazy pale ale and pilsner, there are also eight unique cocktails on tap — ensuring a round of refreshments come to your table as quickly as they need to. While we would usually be careful of cocktails that come at the pull of a lever, the ones at Lucky 8 are so popular they are constantly being made fresh for your preferred method of libation.
All as revitalising as the next, you can sip a Wuling dragon, with Yuzu sake, mandarin liqueur, chrysanthemum, lime and basil, and a Luckys Spritz, with prosecco and mango liqueur and a flame-torch toasted meringue on top. Each $8 cocktail comes with its own symbol, reflected in the neon lights around the room — all your need to do is spin around and pick one.
In fitting with the social scene that has been set here, you won’t find any tables for two at Lucky 8. Instead, there is a central bar island, with seating all around. Elsewhere there are high or low tables, with approximately eight seats ushered around each for gatherings of friends, or for new chance meetings.
For those who are ‘Extra Lucky’ (or celebrating something extra special) there is a private room with one large table found behind a beaded kind of curtain — not completely closed off from the action in the main dining room.
With a vibrant atmosphere, this is certainly the place for a good time — but it’s here for a long time too. Lucky 8 is open every day except for Monday, and open until midnight. Whether you find yourself in need of a feed when most restaurants are turning the lights off in their kitchens, or if you want to settle in early and stay, you will always be satiated. With talk of opening for lunch not too far off, it would also be a lively location for long Friday lunch ‘meetings’ with your favourites from the office.
While the team has a come one, come all approach, the concept bar’s instant favour means its red leather seats are filling up fast. Be sure to be one of the fortunate ones, and get in quick to enjoy Lucky 8 this week.
Opening hours:
Tuesday to Sunday: 5pm — Midnight
Closed Mondays
Lucky 8
161 Ponsonby Road
Ponsonby, Auckland
Our latest issue looks into the metaverse: a destination unknown, with endless possibilities — where your avatar can be dressed head-to-toe in Gucci, Balenciaga and Louis Vuitton. From optical illusion dresses to all-over dazzling outfits, this season’s fashion choices offer us the ultimate chance of escapism, whether we choose to plug-in or not.
Photography: Abdulla Elmaz
Styling: Laura Jane Brown
Makeup & Hair: Ivan Kuz
Talent: Emanuel and Sara from MMG Models, Dubai
There’s something to be said for those moments of self-care where you can simply sit in silence and re-divert your energy and focus on the now. Collectively, we live in a busy and exhausting world, and the opportunity to go slowly doesn’t appear often. This is why the team behind Takapuna’s Slöwe Studio decided to carve out a space for anyone to experience those benefits, at any time of day.
In the first of its kind for the North Shore, and making one of only two spaces in Auckland, this immersive experience combines hot and cold therapy through the use of infrared saunas and ice baths. In the signature Sweat + Chill session, you work up a sweat (while doing something relaxing like reading a book, listening to music or watching a movie on one of the in-sauna iPads) in your own private space, before taking a plunge into an ice bath for as long as you can last. Over the course of 75 minutes, you rotate between the two states of extremity, sipping on chilled water, electrolytes and Slöwe’s signature tonics on the way. The end result, despite the arduous process of getting there, is a state of complete and utter relaxation that is near impossible to find anywhere else.
Slöwe Studio was founded by friends Rachael Jones and Braxton Hall, who both went through their own health experiences and, seeing the benefits of this kind of therapy first-hand, wanted to share it with the community. “Our ethos is to provide our community with time and space to slow down and that’s exactly why we’re doing what we’re doing,” Jones said. “If we can provide people with a safe space to heal, then we’ve achieved our goal.”
The benefits of infrared saunas are seemingly endless, and alongside being a hive for relaxation, they promote detoxification, muscle and joint recovery, circulatory issues, energy level concerns and overall immune support.
“Infrared therapy is so effective as it gives off what’s called radiated heat, penetrating deep within your tissues, muscles and cells, giving your body all the benefits the sun would without the harmful UV damage,” Jones said. “The slow and direct heating of an infrared sauna makes for a much more comfortable experience than a traditional one. This comfort allows for a longer sweat and therefore a deeper detox, removing 20 percent of toxins compared to the 3 percent removed from traditional steam sauna therapy.”
Slöwe’s saunas also use chromotherapy, which is akin to a total-body experience of LED light therapy, with their in-sauna guide highlighting what light setting best serves you. The ice bath therapy then works by dilating the blood vessels in the heat and then constricting them in the cold. This results in alternating the blood from flowing to the internal organs and extremities, which helps reduce swelling and inflammation, enhance your sleep, improve circulation, aid in weight loss and maintenance, relieve depression and provide an overall sense of wellbeing.
For those who are looking for more of a relaxation experience, or are still warming up to the idea of cold immersion, simple Sweat sessions are available, where you can simply melt away in the sauna for 60 blissful minutes.
To celebrate their opening, Slöwe Studio is kindly offering one lucky Denizen the chance to win one complimentary twenty pack for the signature Sweat + Chill treatment, valued at $1400.
Giveaway has now closed.
The bright young things of Birkenhead may have already spotted this stylish new café that has taken up residence in the historic Hinemoa Street. And, there is good reason for the excitement.
Duo is the first solo venture from husband and wife team Jordan and Sarah Macdonald. Jordan, you may recognise, is a former Denizen Hospo Hero who has previously opened and owned Lowbrow, Culprit, Little Culprit, Nook and Double Double — and together they have ensured Duo is very much ready to grace its new neighbourhood.
“Our vision was to have something small(ish), suburban, calming, vibey and having predominantly daytime hours so we can still spend time with our three daughters,” they say. “After a while of searching we found a spot with inherent character that would fit our vision.”
In the kitchen, Jordan whips up classic café dishes like the Bene, which can include house citrus cured Mt Cook salmon with its poached eggs and sourdough, and the Tomatoes on Toast, which includes confit Curious Croppers — and some not-so-classics, including the Raw Fish on Toast and Bruleed Custard Loaf. What brings them together on the large communal table at the front of the café is the use of high quality produce and artisanal products.
On the floor, Sarah serves Coffee Supreme while getting to know the locals as its café scene percolates. Once the liquor licence comes through, Duo will be able to open for dinners, where one can expect an intimate, bistro-style menu, whether it’s to share or to keep to yourself.
For the welcoming interior, the Macdonalds partnered with Kirsty Mitchell from Mitchell Addison Architects, who has previously worked on Culprit and Lowbrow. The brief was for a space that is light and calming, and which could easily transition from day to night. This has been achieved by highlighting the interior’s historic features, while working in modern touches, like the sage Arnold Circus Stools, and creating a layer of warmth through walnut wood accents. The charming branding that adds to this is a collaboration of sorts between Sarah’s sister Lauren Glading at Create Design Studio and long time friend and illustrator Carly Black.
While there is a very talented team of two behind Duo, we are sure its community of creatives and coffee sippers alike will ensure its continued success.
Opening hours:
Wednesday to Sunday: 7am — 3pm
Duo
138 Hinemoa Street
Birkenhead, Auckland
Industry expert and hairdresser Chloe Zara couldn’t find a salon brand that was natural, effective and focussed on overall hair health — so she built her own. Formulated and made in New Zealand, the modern and multifaceted Chloe Zara Hair products grace cabinets with their minimalist design, from a silk hair wash and a crème to a perfume oil. Throughout the range, some things are sure to remain the same — the product’s commitment to hair and scalp health, and the founder’s unwavering commitment to creating simple yet luxurious routines. Here she shares the secrets of her career success, and her brand’s cult following.
This year marks almost two decades in the hair industry for me, which is something I’m really proud of. It’s been a rich and rewarding journey too — working in some of New Zealand’s leading salons, learning incredible skills and doing so alongside some of the most amazing stylists. I largely built my own hairdressing business on word of mouth, taking appointments via social media, which gave me the confidence to open my own studio. Obviously, beautiful, healthy hair has always been my passion and I took the learnings from these many years — what makes for healthy hair and why this is important — and in 2019 founded Chloe Zara Hair with my husband Scott. The success so far has been so humbling.
I’m passionate about hair health and what goes into maintaining beautiful, healthy hair. The right ingredients — plant actives, essential fatty acids, antioxidants to name a few — all work their magic in keeping your hair in top condition. Everyday, effortless hair needs the right nutrients and love so knowing about them is vital. Also, in order to have beautiful healthy hair, we must not forget the importance of where it all starts, our scalp.
I’ve been dreaming of my own haircare range for a long time. We’ve built a strong relationship with our chemist who I work closely with. We start with the desired and work backwards. One thing that is important to me is that these aren’t a quick fix so we’ve worked hard to find ingredients that honour long term hair health. As a result, all products are natural and clean, and I love that it’s nature that gives us exactly what we need.
Naturally, we consider what is better for us, better for our planet and how this comes together. We’re lucky in that natural ingredients really are best when it comes to hair health and results. There’s no need for anything unnecessary — everything we use is there for a reason and is proven to improve hair and scalp health with the very best results. My belief is that looking after your hair is just as important as looking after your skin and you’ll find many extracts, vitamins and plant actives commonly found in skincare in Chloe Zara Hair. From anti-aging to smoothing to strengthening and volumising, we’ve looked to mother nature to help.
Our Hair and Body Perfume Oil has gained a cult following and works in a multitude of ways. It works as a leave-in treatment that protects hair from hot tools and UV rays, as well as sealing split ends, and adding shine. I also love to use it as a body oil, it is so lightweight and absorbs so well into the skin. Because the hair and body perfume oil is a leave-in treatment it combines perfectly with our silk hair balm. Mixing the two together creates an intensive hair treatment masque, repairing dry, stressed strands and leaving your hair smooth and shiny. The scent was custom formulated for us in Grasse, France, with tones of sandalwood, fig and pineapple.
Take risks, set goals, work hard, be persistent and don’t give up. From leaving a salon and starting out on my own, to launching Chloe Zara Hair, it has sometimes felt like the scariest career move, but I have never looked back. I think the key is to be driven and know what you want, have a clear vision, and to not give up. It’s not easy, but when you have a passion and a dream and see the incredible results along the way, that is what keeps you moving forward.
My goal is to share Chloe Zara Hair with the world — a lot of our research and development was done in Europe, so I can’t wait to see the brand expand globally and take things full circle.
We are working on some very exciting new products, which will launch later this year. As ever, we’ve worked hard to create the perfect formulas and find the perfect ingredients for them. They’re currently being trialled and I can’t wait to share them.
You’ll find a delightful debut hotel or must-visit eatery around every laneway corner in Australia’s cultural capital.
WHERE TO STAY
Lancemore Mansion Hotel
If you’re after a grand stay, the Lancemore Mansion Hotel Werribee Park is a 19th-Century estate with rambling English gardens, only a half- hour drive from central Melbourne. The Italianate mansion boasts luxurious guest rooms and excellent service with all the tranquil trimmings, including a day spa.
Next Hotel
The shiny new 80 Collins precinct is now open, and with it the Next Hotel. In the vicinity of high fashion and sophisticated hospitality, it’s a chance to explore the city on your doorstep. When it’s time to retreat, we recommend unwinding in the La Madonna Restaurant & Bar, or simply relaxing in the refined rooms.
Quincy Hotel
Located on the iconic Flinders Lane — with the CBD’s highest concentration of award-winning fine diners and popular eateries — Quincy Melbourne reflects the vibrancy of its city. Beaming 29 stories high into the skyline, it brings the essence of South East Asia to Melbourne with impeccably finished rooms and amenities.
W Hotel
Another Flinders Lane local, W Melbourne holds the keys to what’s new and noteworthy. With two bars and three restaurants, it’s best to get your bearings in the hotel before stepping out. Lollo is under the creative direction of one of the most talked-about chefs in town, Adam D’Sylva, while the WET® features a poolside bar and panoramic skyline.
Shangri-La
Surely one of the most anticipated openings of 2022, Sapphire by the Gardens will be Melbourne’s most exclusive address and a destination of international renown. As well as the luxury residential tower, known as the Sapphire, there will be the five-star Shangri-La hotel — with a sky bridge connecting the two over Exhibition Street.
Ritz-Carlton
Slated to open later in 2022, the Ritz-Carlton Melbourne will become the southern hemisphere’s tallest (and might we add, most glamorous) hotel. In what will be the centrepiece of the West Side Place development, it will showcase signature dining experiences, holistic wellness spaces and, of course, an infinity pool.
WHERE TO EAT
Society
Another new entry at 80 Collins Street is the multi-faceted Society. The art of à la carte is the centrepiece of the Dining Room, which also boasts over 10,000 bottles in its formidable cellar. The Lillian Terrace is named after the Collins Street denizen Lillian Wightman, and overlooks her former couture salon, Le Louvre.
Entrecôte
Taking a nod from the famous one-dish Steakhouse Le Relais De L’Entrecôte, which opened in Paris in the late 50s, Entrecôte welcomes a new era of refined decadence in Prahran. Marrying French cuisine with Melbourne produce, within a party scene, it’s simply fantastique.
Repeat Offender
A short stroll from Elwood Beach, Repeat Offender is attracting the usual dining-out suspects with a tapas fusion bar. Creating worldly interpretations of classic Latin-American cuisine with plenty of flare and flavour — and a long drinks list — you’ll want to let loose here.
Gimlet
Located on a corner of Flinders Lane, Gimlet at Cavendish House is the latest addition to Melbourne’s dining scene by critically acclaimed chef Andrew McConnell. In the landmark 1920s building, expect a cocktail bar, dining room and caviar service with a classic European charisma, lavishly reimagined.
Anchovy
Lauded chef Thi Le has consistently championed the progression of South East Asian cuisine in Australia. At Anchovy — in the multicultural locality of Richmond — she advances the ethos of Vietnamese cuisine, now offering a Back to Our Roots set menu and Banh Mi sessions to keep things fresh.
Nomad
Sydney’s much-loved restaurant has stayed true to its name and opened a new outpost on Flinders Lane. Believing that some of the world’s finest produce is grown in greater Victoria, the local resources lend themselves to Nomad’s menu, which is inspired by the team’s travels through Spain, Morocco and the Middle East — and finished with fire and smoke.
Be transported with the turn of every oversized page of these picturesque and inspiring coffee table books. From glimpses behind the toile at major luxury fashion houses to discovering far-flung lands, each of these tomes would make a beautiful addition to your collection — or a very special gift.
David Bailey Sumo Edition
Celebrating one of the world’s most influential photographers, this Sumo-sized retrospective from Taschen showcases significant portraits from anyone who was anyone through the 1950s to the 2010s. The Collector’s Edition is numbered and signed by David Bailey, and comes with four book jackets featuring John Lennon and Paul McCartney, Jean Shrimpton, Mick Jagger, and Andy Warhol. Striking a pose, the bookstand is designed by Marc Newson.
Louis Vuitton Manufactures
The ateliers at Louis Vuitton don’t just create luxury accessories, but a sense of savoir-faire fulfilment and individuality. In pursuit of regional expertise and artisanal excellence, Louis Vuitton’s workshops are found in sites of interest all over France, as well as Switzerland and Italy. Featuring exclusive photographs, this Assouline volume is dedicated to those who express their talent through Louis Vuitton.
The Fendi Set
Kim Jones’ fascination for the Bloomsbury Set has been evident since his first couture show as Artistic Director of Fendi in 2021 — inspired by Virginia Woolf’s Orlando. Enriched with excerpts from Bloomsbury members and ethereal new photographs taken by Nikolai von Bismarck with the likes of Naomi Campbell and Cara Delevingne, Jones has created a new ‘Set’, for a new era of Fendi.
Kaws What Party
For fans of pop art and colourful graphics, the pages of this monograph are a feast for the eyes. Brian Donnelly is the American artist and designer professionally known as Kaws, one of the most successful contemporary artists today. Pore over the pages of his best-known multi-media works, from sculpture to installation, painting, fashion, toys and more.
Kuma. Complete Works 1988 — Today
One of the industry’s pioneers for sustainable, contemporary architecture, revered Japanese architect Kengo Kuma has designed many awe-inspiring buildings and structures — including Japan’s National Stadium for the Tokyo Summer Olympics. His ability to blend tradition and innovation, fluidity and sturdiness, will inspire with every turn of the page.
Amazônia Sumo Edition by Sebastião Salgado
A remarkable look at a part of the world that currently feels more distant than ever, Amazônia is simply breathtaking in Taschen’s limited-edition Sumo size. Brazilian photographer Sebastião Salgado travelled around the Amazon for six years, photographing not only the extraordinary region but the people who live there, and this large-scale collector’s item brings it to life — complete with a Renzo Piano-designed bookstand.
Dior: John Galliano 1997-2011
Among the rotating door of high fashion appointments, tenures as Creative Directors come and go — but some leave more of a mark. As with Tom Ford for Gucci and Phoebe Philo for Céline, John Galliano’s Dior era was iconic. This beauty from Assouline celebrates the best of his exquisite haute couture for the house, in all its eye-catching glory.
Toi Tū Toi Ora: Contemporary Māori Art by Nigel Borell
This book follows the ground-breaking exhibition of the same name, shown at Auckland Art Gallery Toi o Tāmaki — the largest in its 132-year history. Now, this published collection offers a chance to come back to the works time and time again, as it tells the story of contemporary Māori art from the 1950s to today.
Roaming: Roark’s Adventure Atlas Edited by Beau Flemister
For those who have some lost travelling time to make up for, Roaming is an action-packed bucket list, as recommended by iconic adventurers. The unconventional photographic guidebook regales us with intel, itineraries and tales — from surf expeditions in Iceland and motorcycle journeys through Nepal to cliff jumping in Northern Vietnam.
If you already follow the Denizen then you will know, some of the best doughnuts in our fair city can be found at Grownup Donuts. As the name tempts, these doughnuts take the concept of a delicious, round dough cake to its full potential — piped full of original flavours, without being overly sweet. Made fresh daily, with zero additives or preservatives, including for colour and flavour, they are not only decadent but decidedly refined too.
Naturally, what started as a stall around Auckland markets by Daniel and Annie Black, Grownup Donuts quickly lassoed the interest of lovers of doughnuts and opened three stores in quick succession — out west in Henderson, north in Wairau Valley and central in the city on Anzac Avenue.
With their doughnuts selling out daily, getting to one of these locations has become a kind of sport for doughnut spotters. Their fourth store on Great South Road in Manurewa, fortunately, has added a new pitstop to keep up with the fervid demand.
One look at the cabinet will make any doughnut run worthwhile. While flavours change each fortnight, you can expect to see the gleaming likes of a Homemade Strawberry Jam with Vanilla Coconut doughnut, or Belgian Choc with Glazed Boston Cream, Creme Brulee and a classic, Vanilla Bean Cream Custard. Not to mention a variety of vegan options too.
Available to take away as a single precious ring, or in multiples from four to up to 100 (yes, you read that right) it’s worth securing a box to be shared with all your significant others. While we are sure they won’t last long once you show off your score, the freshness of these doughnuts means they are best devoured on the day of.
Opening hours:
Wednesday to Sunday: 10am — 8pm
(Unless sold out prior)
Grownup Donuts Manurewa
185 Great South Road
Manurewa, Auckland
Ensure your bed is as restful on the eye as it is for your slumber by choosing known, unifying shapes. Poliform’s Onda bed is based on a simple curved line, a whole that acts as a base and headboard. The Desdemone bed by Nada Nasrallah and Christian Horner is inspired by a shell found on the beach, while the covers for the Tufty-Bed are divided into a series of squares, like a languid Chesterfield sofa. Whatever your style, beds with in-built, upholstered headboards create a sense of continuity and comfort.
It’s widely believed that afternoon tea began as a parlour fancy around 1840, when Anna Russell, the Duchess of Bedford, wanted something to fill that ‘sinking feeling’ she had during the yawning afternoon. She requested light food and a pot of tea (usually Darjeeling) to be brought to her private quarters so often, she began inviting a few friends to join her. The Queen took note, and it was soon a must-attend social event on the Victorian calendar — gradually evolving to include more elaborate fare such as finger sandwiches and scones with clotted cream.
Purveyor of all things delightful and sweet, The Living Room at Park Hyatt Auckland is progressing the historic court tradition even further with a five-course, vegan afternoon tea brought to life by Executive Pastry Chef Callum Liddicoat, together with Chef de Cuisine Andreas Pfyl.
Taking the change of season as inspiration, late strawberries keep a roasted carrot and almond petit gateaux company, as well as a mini crisp apple verrine. The scones are served with a smooth coconut yoghurt and, for a well-rounded offering, the savoury dishes include beetroot tartare and polenta with kumara.
The small bites are full of flavour and texture — something we’re sure would wow even the most discerning duchess as she overlooks the water at the Park Hyatt’s Living Room, where the vegan afternoon tea is served.
Afternoon tea reservations are available Wednesday to Sunday, from 12pm to 4pm. Bookings can be made here.
Here in New Zealand, a connection to the elements is an essential part of the everyday for many, intrinsically tied to our national psyche. Even in our biggest city, we’re used to space, expansiveness and the peace that arrives with taking a moment to breathe in our clean, clear air. We are envied globally for our best-of-both-worlds lifestyle — and this is about to be taken to a whole new level with the imminent arrival of luxury high-rise apartment development Seascape.
Set to be the tallest residential building in the country when it is completed, the soaring presence of this Peddlethorp-designed, Shundi Group-developed project stakes its place on Customs Street East, mere strides from the bright lights of Britomart and all the inner-city has to offer. Owing to its unparalleled height, not only will Seascape’s residents be in the midst of the action, they’ll also be able to enjoy that much-desired sense of space thanks to breathtaking views across the Waitematā Harbour and to the Hauraki Gulf beyond.
This sense of luxurious amplitude is to be at its peak within Seascape’s penthouses, the composition of which will not only be finished to an exquisite standard, but will be entirely unique inside — each one able to be customised to the specifications of the purchaser’s tastes and requirements.
There are five penthouses in total, which will take up a whole floor each — plus the master penthouse, which will sprawl sumptuously across the top two floors. UV-treated, ultra-clear, floor-to-ceiling glass is to offer a breathtaking outlook from over 130-metres in the air, supported by the innovative lattice mega-brace.
Inspired by New Zealand’s dialogue between land and sea, one that Seascape takes its name from and will bear witness to from on high, this particular penthouse pictured (on level 47) has had each element customised by Y6 Interiors to form a meticulously considered narrative. It is a completely one-off design, emotively textured and harmoniously realised.
On stepping into this penthouse’s entryway, richly dark-hued timber panelling will create a cocooning space to give an immediate feeling of comfort — and beckon the eyes towards the light shining from the dining area’s sweeping windows.
Open plan dining, kitchen and living areas will embrace almost 270-degree views of Auckland Harbour and Rangitoto and, in contrast to the intimate entrance, a lightness will be infused throughout, which mirrors the coastal environs. Features like a showstopping marble kitchen island will create textured liveability, while layers of materiality are designed in collaboration with local makers like Monmouth Glass Studio and Wilson & Dorset. Y6 Interiors has sourced elegant yet inviting furnishings exclusively for this project, from the likes of Simon James, Minotti and Amura.
While all four bedrooms will have ensuites, the master bathroom is to be a veritable haven of underfloor-heated, spa-like serenity — glimmering green marble, volcanic stone and organic lines will juxtapose Seascape’s linear structure. The rainwater shower is to be especially unforgettable, purposefully placed on the building’s perimeter so residents will almost feel as though they are showering outdoors (minus any prying eyes, thanks to the building’s height).
Wrapping around the penthouses will be extensive, 270-degree enclosable balconies, the real pièce de résistance of this lofty structure. Imagine hosting dinner parties, overlooking the glimmering lights of Auckland city at dusk, or simply taking in the horizon whenever you wish.
It’s not just within the penthouses that a feeling of personalised luxury will permeate — from the moment residents step through Seascape’s ground-floor doors, the highly polished standard will be evident. A stunning, grand lobby will feature an abundance of smooth marble tiling and glistening accents. Residents-only amenities are to include a pool and fitness facilities, and an expansive podium terrace complete with in-built seating and verdant planting, which is sure to be a hub for rubbing shoulders (should you wish) with your equally tastemaking neighbours.
They’re not making any more land, or so the age-old sentiment goes, but Seascape doesn’t have any issues with space as it stakes its place in the sky.
www.seascapeauckland.co.nz
www.y6.co.nz
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