Meet the product making our haircare routine cleaner and simpler than ever

While wellbeing routines seem to be getting more and more complicated, we’re advocates for simplicity at our core. A pared-back product that does exactly what it claims to is worth its weight in gold, and is even better when it doesn’t require a lot of effort on our part. It’s hardly surprising, then, that we are loyal followers of those who make their beauty essentials with ease in mind, with one of our favourites being Ecostore.

Seeking to create something that was simple, effective and not harsh on the environment, Ecostore has released a new hero product, and it’s set to revolutionise our hair care routine. The Smoothing Shampoo Bar harnesses all-natural ingredients and a totally sustainable approach to haircare that leaves us feeling fresh and sleek. Longtime readers of Denizen will know how much we adore this brand’s shampoo bars, which are low-impact (thanks to their natural ingredients and minimal packaging) and just as results-driven as any product you might find at the salon, except here, there’s a simplicity that takes the effort out of hair-wash day.

Ecostore’s new smoothing range, released yesterday, features nourishing, hydrating ingredients that provide shine and definition, all while taming your mane. The intense hydration comes from the inclusion of omega-rich flaxseed oil and the lack of silicone and other harmful additives. It’s the kind of product designed for frizz-prone hair or anyone looking to revive dry locks and achieve a sleeker, shinier finish and is a must-have for any clean beauty routine (something we should all be implementing). Never has our haircare been so easy or felt so good.

The new Ecostore Smoothing range is available at supermarkets nationwide and on ecostore.com.

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Toast to the long weekend with this festive cocktail recipe

When playing host this long weekend, you’ll be seeking a drink that both entertains and caters to every need. Our Starry Night cocktail, made in an exclusive collaboration with Schweppes 1783, is both warming and convivial, and its magical effect is sure to be a talking point of any evening.

With classic winter warming flavours of lemon and ginger (by way of Schweppes beloved 1783 Golden Ginger Ale), and a hint of festive spirit from star anise, this is a drink that celebrates our beautiful night skies and is the perfect thing to toast the long weekend.

Ingredients
45ml Scapegrace Black Gin
20ml freshly squeezed lime juice
150ml Schweppes 1783 Golden Ginger Ale
Star anise, to garnish

Method
1. Start with pouring your Scapegrace Black Gin into a short glass.
2. Add the freshly squeezed lime juice and marvel at the colour change.
3. Fill with ice, top up with Schweppes 1783 Golden Ginger Ale and stir.
4. Garnish with one whole star anise and enjoy.

Recipe serves one. Please drink responsibly.

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Recipe: Miss Polly’s Kitchen has teamed up with Nespresso to create the ultimate key lime pie

There is something about the sweet, savoury and tart flavours of key lime pie that makes it such a universally loved dessert. From the buttery casing to the melt-in-your-mouth filling to the topping of cream that cuts through the sweetness perfectly, there aren’t many dishes that hold a candle to this one. So when we heard that Polly Markus (of Miss Polly’s Kitchen) had teamed up with Nespresso to create a version that paid homage to the latter’s all new (and limited edition) World Explorations Miami Espresso, we were intrigued.

Nespresso’s World Explorations Espressos are inspired by the coffee cultures and tasting rituals of global cities, and its Miami Espresso is an ode to the vibrancy of its namesake. It makes sense, then, that Polly created a dessert that was vibrant and flavourful too, and aptly called it the Miami Key Lime Pie.

Surprisingly easy to make, this dessert is low effort, high reward, with a simple recipe that even beginners in the kitchen will be able to manage. To make the perfect afternoon tea, serve your freshly-made Miami Key Lime Pie with a Cafecito Cappucino using Nespresso’s Miami Espresso — the perfect pairing.

Miss Polly’s Kitchen Miami Key Lime Pie

Ingredients:
1x 300g packet of Hob Nobs
150g melted butter
3 egg yolks
1x can of sweetened condensed milk
Zest of 3 limes
Juice of 4 large limes
400ml double cream
1 tbsp icing sugar
Extra lime zest for garnish

Method:
1. Pre heat the oven to 175c fan bake.
2. Using a food processor, blitz the biscuits into crumbs, then slowly add the melted butter until
combined.
3. Grease a 24cm loose based quiche tin, then add the biscuits and press the crumb firmly into the base and up the sides.
4. Bake for 10 minutes. Remove and let it cool.
5. Whilst the crust is baking, whisk the eggs together. Add the condensed milk. Using an electric beater, whisk for a further 2-3 minutes.
6. Next, add the lime zest and juice and continue to whisk for another couple of minutes.
7. Pour the lime filling into the cooled base then place it back in the oven and bake for 15 minutes.
8. Let is cool a wire rack and then leave it in the fridge for 3 hours or overnight.
9. Just before you serve, whisk together the cream and icing sugar, spoon this over the top of the pie
and garnish with the extra lime zest.

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Tibi Founder, Amy Smilovic.

Tibi Founder, Amy Smilovic, talks to us about timeless style and living creatively

Renowned New-York-based fashion brand Tibi has built its reputation on creating elevated, timeless pieces that give daily looks a sophisticated edge. So it makes sense that Muse Boutique has long been our local source, encapsulating the same aesthetic ethos as the brand. As the exclusive stockists of Tibi in New Zealand, Muse has made access to pieces from this globally-coveted label easier than ever for its customers and here, have introduced to the brand’s iconic Founder Amy Smilovic, with whom we talk about the state of the industry, her creative vision and the fundamentals of fashion. 

Could you please share the intention and vision behind Tibi and how it came to be the force for fashion that it is today? The vision is to remain a creatively-led company that makes designs that have a big impact on people’s lives. Just two years ago, I would never have thought about clothing in that respect. But what we’ve learned over the last two years is that by having a razor thin focus on creating what we love, having an intellectual understanding of why it is we love something, and sharing that knowledge with our customers has been tremendously rewarding. 

What driving values are behind the clothes? We understand who we are. We are curious individuals, pushing ourselves to discover what is new and exciting, but with tremendous respect for the past and heritage. I’m committed to hiring creative individuals who are respectful of the principals of design but always wanting to push and understand how we can do more and be more in our clothes. 

How has the industry shifted in the 25 years since Tibi began? I would describe the industry as constantly shifting, but not evolving. There is a difference. Fashion today is very polarized with fast fashion occupying a larger and larger space in people’s wardrobes, regardless of any sustainability trends out there. You have much smaller companies trying to create and sustain a business with very limited means for production. I think the saving grace right now, for fashion, is that social media is there to give the independent designer a voice. We didn’t have that when I started out 25 years ago. We were only beholden to Vogue or Elle. It is very freeing right now to be able to be unrestricted with what you put out there and how you speak directly to customers. 

What’s your take on fashion’s current sustainability problem? Too much product, just simply too much. I absolutely believe in recycled fabrics, etc. But unless people make less, none of the other work is going to really do much. We need to make less. 

Tibi Brancusi Jeans, available from Muse Boutique.

What influences have you looked to in your creative process? How has that evolved from your first collection? I’m heavily influenced by my team around me. We are all curious, about art, books, movies and music. The jumping off point for a collection can come from anywhere and that is very exciting both for me and the creative individuals in our office. 

Do you have a personal favourite piece in this latest collection? The Fall 2022 Murray Jean, it has giant wide leg. It feels very new to me, I know when I wear it I won’t be able to feel any other way than simply interesting and clever. And that will be a great feeling. 

What challenges have you faced as a designer in recent years? And have been some of the better moments? The best moments have been just creating what we love. Saying that, and meaning it. We had said it in the past, and we hoped one day it would be true. Now that we sell exclusively to only smaller, more luxury specialty stores and stores that really believe in the brand and trust us – all the handcuffs are off. We only create what we love — and it’s changed completely how I feel about fashion and my own company. 

Being based in New York, how do you go about creating clothes that transcend seasonal shifts and international borders? (Clothes that New Zealanders clearly love.) I create for a mindset not geography. The people who love us in New Zealand look like those in Dubai, Vancouver and New York. We share a mindset of being highly creative but grounded; pragmatic but curious about what is next and wanting our style to reflect that. It doesn’t matter where you are in the world – that’s what we all want. 

As a core part of Tibi’s collection is Fundamentals — what are three fashion fundamentals you think everyone should have in their wardrobe? It’s not actual “styles” that I can say everyone should have in their wardrobe – it’s more about the concepts. You should have something loose and easy, something in a few fabrics that will go back with everything in your closet, and pieces that have interesting details that are pushed but don’t overtake a look. Like a strong shoulder or an exaggerated dropped shoulders. People tend to get way too basic with their basics. Our Fundamentals are great because they function like a basic while making you feel anything but that. They’re the items you might pair with the newest craziest designer pieces — because when you wear them together you feel like yourself. Or they’re the items that literally make every look function. They are the hardest working pieces in your wardrobe. 

Amy Smilovic.

What tips do you have for people looking to curate and express their own style? To do this, you have to understand who you are first. Come up with adjectives to describe your style, nearly everything you buy should hit these adjectives. The exceptions? Those extreme emotional pieces, but make those purchases few and far between. The pieces that you live in should tell the story of who you are. 

What is your hope for the future of fashion? I hope we can take another collective deep breath and slow down. 

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Meet the bold East Auckland eatery where Vietnamese and Brazilian flavours collide

Restaurants catch our eye for many different reasons, and a beautiful interior is one of them. Delicious food and impeccable service are also (of course) crucial, but it’s not every day that a restaurant nails all three. That said, we recently stumbled upon an intriguing new eatery in Botany that might be offering the trifecta.

Right: Zeke’s Banh Mi.

At Zeke, traditional Vietnamese food meets Brazilian barbeque. It is a combination of cuisines that could easily be a culture clash, but thanks to the talented minds of the Nguyen family, they come together in the most delightful way.

While the a la carte menu boasts some of our favourite dishes, like Bánh Mì and Phô, it would be a mistake not to opt for the Churrasco BBQ. The pièce de résistance of Zeke’s menu, this three-course dining experience focuses on continuous tableside service of succulent BBQ meat and fish, all lovingly prepared with Zeke’s homemade seasoning, alongside a chef’s selection of entrees (and sweets to finish).

The interiors, which cultivate a dark, moody vibe while still feeling inherently welcoming, were conceived by the creative minds at Izzard Design. The lauded studio is known for its sleek, memorable fit outs (it is responsible for some of our favourite haunts including The Shy Guy, Bar Non Solo and Azabu) and this new location is no exception. At Zeke, walnut-toned timber clashes with Canary yellow lighting and entrance ways, a homage to the restaurant’s culture-bending cuisine. In fact it is a venue worth visiting for the beautiful fit-out alone. The mouth-watering foods? That’s just a bonus.

Opening hours:
Monday — Sunday, 10am until 9pm

Zeke

Shop 34, Town Centre Drive,
Botany Town Centre, East Tāmaki

zekebotany.co.nz

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Atareta Black.

Celebrate Matariki at HIWA, the curated Viaduct Harbour pop-up showcasing Māori artists and makers

As the Matariki cluster begins to light our night skies and invite a sense of renewal for the days ahead, a collective of artists and makers will look to one star in particular, Hiwa-i-te-Rangi. This star is has long been associated with ideas of looking forward, planning and hoping for prosperity in the coming year, making it the obvious source of inspiration for Viaduct Harbour‘s pop-up gallery, HIWA.

Opening this week, HIWA has been created and curated by Tuhirangi Blair, the creative behind clothing label Lucky Dip. For Blair, the curation process was very personal, resulting in a range of incredible Māori artists and makers, each showcasing the best of their métier. Here, pieces by Yonel Watene, Maraea Shaw, Ashleigh Taupaki, Te Ara Minhinnick and Atareta Black are (despite covering a variety of mediums) unified by the common themes of culture, hope and prosperity. And the result is something quite special.

From left: Ashleigh Taupaki; Atareta Black.

 “The vision for HIWA is to be a beacon along the Viaduct Harbour promenade where we showcase Māori excellence,” Blair shares. “There is a fantastic blend of up-and-coming talent alongside more established artists and makers.”

This year’s celebration of Matariki is monumental, as the first time this Māori holiday is being ‘officially’ acknowledged. But for Blair, Matariki has always been an important time, a time to remember the past, celebrate the present and prepare for the future. “I look forward to the broader communities within Aotearoa embracing and learning about these traditional practices and beliefs,” he reflects. “I’m hoping HIWA will provide a space in the city where people can escape the hustle and bustle and have a moment to themselves.”

Te Ara Minhinnick.

Having HIWA in a space frequented and beloved by Aucklanders from all walks of life is significant, located in Market Square, Viaduct Harbour’s humming epicentre. For the occasion, Viaduct Harbour handed over full creative control to Blair and the collective of artists, allowing Māori voices to tell the story of Matariki. 

And while the pop-up gallery will form the focus of Viaduct Harbour’s Matariki celebrations, Blair also has other suggestions for honouring the holiday’s history. Being an occasion where food, family and festivities have always been at the forefront, he reccommends taking a moment to reflect on the past year, reconnect with loved ones and spend some time outside. And considering that it’s the middle of the winter, Blair explains how Matariki is typically a time for sharing stories, enjoying each other’s company and preparing for the year ahead.

From left: Atareta Black, ‘Winnie after Vincent’, 2022, Oil on Denim by Yonel Watene.

With all that in mind, this Matariki, we suggest heading down to Viaduct Harbour with your loved ones, strolling along the promenade, indulging in a celebratory meal at one of your favourite waterfront restaurants, and, of course, taking some time to experience the incredible creativity at play in HIWA.

Viaduct Harbour and HIWA invite Denizens to join the special opening of the space, with a morning karakia to be held from 7.30am this Thursday the 23rd of June. The dawn ceremony will include an opportunity to meet the artists. The karakia is free to attend and all are welcome. For more info click here.

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Andiamo.

Truffle season is officially upon us. Celebrate with the most opulent truffle-centric dishes in town

Love truffles? Those who covet the intoxicating, opulent taste of truffles will be pleased to know that the time has come to celebrate gastronomy’s black gold in all its glory. Whether shaved over a bowl of handmade pasta, tucked into a toastie or layered through a decadent wedge of cheese, those seeking to indulge in a little luxury will be spoilt for choice with the irresistible creations on offer at eateries across Auckland. 

Add fresh truffle to your favourites at Andiamo
While Herne Bay outpost Andiamo is already known and loved for its truffle mac and cheese, when the season is right, you can add a gram of freshly shaved truffle to any of your favourite dishes for $10. Allowing for an inspired take on the beloved menu, the kitchen recommends adding to their gnocchi carbonara, truffled burrata, caesar salad, bianca pizzette and of course, the macaroni for added indulgence.

Sample simplicity with Amano’s truffle tagliatelle
Trust pasta masters (and a Denizen Hospo Heroes winner) Amano to pull out all the stops when it comes to honouring our favourite fungi. This dish sees handmade egg-dough ribbons paired with Christchurch Perigord truffle and plenty of parmesan cheese. Making an anticipated return after last year’s popularity, this dish from the Britomart pasta stalwart shouldn’t be overlooked this season. It’s one that we’ll happily come back to time and time again.

Alpha, Elmos.

Alpha’s elevated take on an indulgent brunch
We would expect nothing less than brilliance come truffle season at Parnell’s Alpha, and this is an indulgent take on brunch. Here the beloved ​​duck egg en cocotte with gruyere and house shokupan soldiers is easily elevated with a shaving of fresh truffle and a healthy dollop of caviar. It’s a decidedly wonderful approach to a childhood classic, and one that’s certainly caught the attention of the Denizen office too.

Elmo’s ever-changing truffle season menu
Come truffle season, Elmo’s is a must-visit. This year, the menu is set to change throughout the season, as new inspiration and flavours arise, but guests can expect to find pillows of fresh pasta filled with crayfish and Spanner Crab, mushroom duxelles, swimming in a beef and sherry broth and littered with fresh black Perigord Truffle, or a truffle burrata served with a drizzle of olive oil, topped with freshly shaved truffle, plus the Discovery of Truffle pizza, where fresh black truffle is grated over fior di latte, taleggio, gruyère and gorgonzola.

Spice up your soufflé at The Engine Room
Returning for another anticipated year on the menu is The Engine Room’s famous ‘Pimp My Soufflé, featuring local truffles. Here, their already-sought-after twice-baked goat’s cheese soufflé is only enhanced by the welcome addition of périgord or bianchietto truffles. Alongside their six-course truffle dinner (with dates to be announced), expect a raft of truffle-inspired dishes on the menu, including local mushroom ragu, with soft mascarpone polenta, pangrattato and périgord truffle, the risotto ‘cacio e pepe’ with bianchetto truffle and the pork belly, with parsnip puree, périgord truffle, soused prune and apple persillade — just to name a few.

Faraday’s Bar, Spiga.

Truffle Fries at Faraday’s Bar
The perfect rest-stop after shopping is Parnell’s Faraday’s Bar. Adjacent to the showstopping Faradays department store, this incredible bar is beloved for its elevated snacks and crisp champagne. But a little-known secret is that this venue serves up some of our favourite truffle fries in the city, where perfectly crispy French fries come with a generous helping of truffle crème — just the right amount of sustenance to get you through a day of retail therapy.

Explore savoury and sweet at Remuera’s Spiga
At Remuera’s Spiga, the truffle season offering keeps beautiful Italian food at the forefront of the menu. But this hasn’t stopped the kitchen from exploring all the innovative ways that truffles can be used to enhance flavour. Alongside a signature truffle pasta (the agnolotti del plin), comes a decadent truffle dessert — a persimmon ice cream sandwich, garnished with shaved truffle and chocolate hazelnut sauce; a last course to be remembered. 

Celebrate truffles with a five-course Paris Butter dinner
Auckland diners know that any experience at Paris Butter will be one to be remembered, with the modern French kitchen offering one of the finest dining experiences in the city. On Thursday the 23rd of June, they will host their first truffle dinner of the season — featuring a five-course menu designed to express the natural intensity of the locally grown périgord truffle for $180 per person. Truffle additions are also available on both the four- and seven-course menus that Paris Butter is known for.

Culprit, Hero Sandwich House.

Indulge in the famous Over The Moon Truffled Brie from Culprit
We never miss the opportunity for a delicious meal at inner-city eatery Culprit, and the innovative restaurant has elevated the concept of fried camembert to new heights. Returning after the popularity of last year, Over The Moon truffled brie is wrapped in nasturtium leaf and layers of filo pastry for textural contrast, before being grilled until crisp. This delicacy will be served alongside some surprise truffle dishes, for which we can’t wait to be revealed.

Hero Sandwich House offers a toastie of epic proportions
Purveyors of the finest sandos in town, Hero Sandwich House are upping the anti for this year’s truffle season. Their truffle and cheese toastie is poised to be the finest delicacy on their already popular menu, and its an arrival we have waited for with baited breath. Our advice? Order early, before the rest of the city catches on.

Onemata.

Sample Park Hyatt’s truffle contribution at both Onemata & The Living Room
Viaduct Harbour’s Park Hyatt is a serious contender on the scene when it comes to hospitality, and this truffle season is an indication of exactly why. At its restaurant, Onemata, both mains and desserts will accommodate the seasonal delicacy, and the famed afternoon tea menus at The Living Room will see various treats incorporate truffles by way of executive pastry chef Callum Liddicoat. Expect inspired dishes like a milk braised pork shoulder ravioli with truffle parmesan cream sauce and fresh truffle, alongside the ‘chocolate bar’ — a Foundry chocolate and hazelnut bar with Jerusalem artichoke caramel, salted potato chips, caramel chantilly and truffle ice cream — a flavour combination only Liddicoat could execute.

Truffle & comté toastie and homemade truffle Brie de Meaux from Apero
Hunkering down at K’Road’s ever-popular Apero is the epitome of cosy comfort — especially when you add its truffle offerings to the mix. The toastie stuffed with comté cheese and freshly shaved truffle is a must, as is the truffle Brie de Meaux — which sees a heady truffle mixture sandwiched between layers of indulgent Brie de Meaux cheese. These two favourites return after last year’s popular season and are best paired with a glass of something good (ask Mo for an impeccable recommendation).

Indulge your tastebuds with feel-good Italian at Non Solo Pizza
Savor’s Parnell outpost, Non Solo Pizza, which has already achieved legendary status in our eyes, is boasting an impressive addition to their winter offering thanks to the indulgent addition of truffles to the menu. Their specialty for the season is a Perigord truffle and oyster mushroom risotto, which pairs perfectly with a glass of Prophets Rock Pinot Noir 2019. At $56 for both wine and dish, visiting more than once is absolutely justified. If you’re craving something else, the kitchen are also offering freshly shaved truffle at $15 for three grams. We recommend adding it to the eye fillet, T-bone and the famed burrata.


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Harper wears the Linen Chore Jacket in Natural and Linen Mulholland Shirt in Rice White, available from Workshop..

Harper Finn on breaking the rules, paving his own way and being a newcomer in the industry

Harper Finn is in the recording studio when we first meet. He moves around the space like someone who’s knowingly spent a large portion of his life there. Listening to a few singles from his soon-to-be-released EP, Newcomer, there’s an air of contentment that transcends his career. Yes, the 24-year-old’s lineage has helped form the backbone of New Zealand’s music industry, but he’s not riding on the coat-tails of his father (Tim Finn of Split Enz and Crowded House fame). Instead, he is harnessing his tremendous talent to pave his own way, and it’s starting to pay off.

Born in Sydney, Finn grew up with music being the language spoken at home. It wasn’t always the career he was planning; spending his teenage years toying with rugby, film and dreams of becoming a pilot. But on entering a new high school, he discovered a taste of music that left him hungry for more. “I didn’t know anyone and didn’t have any friends for quite a long time. So I would just go to the music room, into a little private piano room and shut the door and play piano at lunchtime.”

“I feel like music has always been my retreat, my sanctuary. It’s been like my friend,” he confides. Through this creative outlet, Finn found his first musical connection where he could collaborate and be a part of the process. He joined an eight-person hip-hop collective, playing the piano, where he observed and found inspiration among other artists. He describes this process as ‘osmosis’, where like many teens, connections were formed through a mutual love of music.

Harper wears the Engineer Shirt in Camo and the Twin Pocket Garage Shirt in Camo, all from Workshop.

It was in the collective where Finn was first introduced to the idea of genre-less music. Around him, he saw musicians collaborating and pulling from different influences, from jazz to old school hip-hop, and as artists, they were involved in every step of the process. It’s an element that is still very integral to Finn’s own creative practice — the idea of genre-neutral music that doesn’t subscribe to a set of rules. He’s not afraid to try something different or new, a trait he’s discovered is key for any artist to survive in the ever-changing world.

When questioned on the best advice he had ever received from his father, Finn says it wasn’t so much about the lessons given, but more the dinner table conversations about composition or creative collaborations that have helped his confidence as an artist. 

“Growing up around music being played or written in the house made it very normal. I was just used to that. When I was about six or seven, my parents were like, ‘what instrument do you want to learn?’ I said, ‘maybe the piano’ and so then I had a piano teacher.”

But times have changed in the decades since, and the ascending musician is revelling in the opportunity to break free from the typical mould, and be a part of the change that shapes the new norm. It’s in that place that he finds the ‘newcomer’ sensation he holds so dear. 

In a pre-pandemic world, the first few years of Finn’s career would have looked like back-to-back tours, and while that’s an element the artist is eager to explore, he’s not shying away from the challenge of creating something new. Social media platforms like TikTok are offering young artists a more organic, authentic way to connect with their growing audiences. And while he’s ‘still figuring it out’, this presents an opportunity for Finn to take initiative and do things differently. While taking inspiration from the collaborative process, he ardently produces (or at the very least co-produces) his music, alongside writing the lyrics, and singing — a rare talent in the industry.

Finn’s talents aren’t reserved for the recording studio either. The singer-songwriter leans into all elements of creativity, and is still buzzing from the latest music video he shot just days before we speak. 

“That’s where I feel the most lucky to do this job,” he confesses. “I write songs — it’s not something you can see or touch. Yet I’m allowed to become a film director for a day and have a whole vision of what the song should be. How lucky am I that I can write songs, but then also step into the world of film and visuals, and still have this much stimulation creatively.”

But living the creative dream isn’t always easy. Dealing with rejection comes part and parcel with the job, especially as the industry simmers in the loss of its live element. “There’s this weird constant up and down, especially if you’re a solo artist, because your face, your name, is at the forefront. I had been in a band that didn’t get signed and it was a real challenge. You put your heart and soul into something for people to sometimes not even react.”

“You have to embrace it and accept it,” he continues, “as cliché as it sounds, it’s just part of the job. If you love music enough, I think that will trump the rejection feeling.” And for the emerging artist, his idea of success is enough. It’s not the Hollywood lights and accolades he craves. Instead, it’s simply the ability to keep making music for a long time in a way that’s sustainable, and he can find happiness and joy in that.

On happiness, we reflect that it can be elusive in an industry marked by milestones. Particularly because as humans, we have a tendency to believe that happiness will always be further down the line. But by way of his father’s Bhuddist influence in his life, Finn has been inspired to see happiness in the moment, imparting him with a unique optimism about the current world.

And while he presents as someone who is content with who he is and where he’s at, Finn expresses an eagerness to grow and continually learn, a lesson that he wishes he knew at the start of his journey. “I would probably tell myself, you still have a lot to learn,” he laughs.

It is learning that has brought Finn to this point, where he’s finally releasing his debut EP. After being crowned Breakthrough Artist of the Year at the 2021 Aotearoa Music Awards, it’s something that fans and curious listeners alike have been hungry to hear. With the release imminent, the eight-track record offers the best insight into the musician’s mind.

Newcomer reflects on the most recent chapter of Finn’s life, and speaks to the themes of heartbreak, separation and a hunger to see the world again. It chronicles the months he spent stuck overseas with last year’s border closures, and the melancholic joy he found in discovering new cities and spaces.

“The name Newcomer references the idea of being the new person,” he shares. “When nobody knows what you’re about, and everyone’s looking and you’re deciding how to reveal yourself. That’s how I felt as a newcomer in the industry — trying to figure out how I should move into this space, be myself and represent my music.” 

The EP acts both as an opening and a closure. It marks the beginning of what is looking to be a long, exciting career for the young musician, and it simultaneously marks the end of a chapter in Finn’s life. Not wanting to leave his first singles ‘in limbo’, he felt that releasing Newcomer would allow him to embark on the next stage of his journey, leaving no ties to his past behind.

For now, Finn has his sights set on becoming a newcomer once more, after recently moving to New York. A city that he describes as having ‘a poem on every street corner’, it is there that he plans to further his creative journey, collaborating with artists he admires and making music that breaks all the rules.

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Foodie-favourite Eden Noodles has opened a new Auckland outpost

If lines are a testament to a restaurant’s success, then there is none more successful than Auckland’s Eden Noodles. The 2022 Hospo Heroes winner of the Cheap & Cheerful category is a household name across the city, adored by everyone for its hand-pulled noodles and famed dumplings.

So it is with great excitement and much anticipation, that we announce the arrival of Eden Noodles’ latest outpost in Newmarket. Hopefully, intending to ease the pressure of queues along Dominion Road, alongside expanding its territory further east, this newest opening will serve the same famed delights that earned it the highest praises. It has been rumoured that the staff here handmake thousands of dumplings per day, and it is a legend we are willing to believe.

So, for anyone yet to try the wonder of Eden Noodles, consider this a sign. We expect crowds to descend on the venue within a few days of opening (it is only open for takeaways for the first two weeks of trade). Our advice here is to go hungry in order to make the most of the deliciousness on offer. Start with the pork and chive dumplings in spicy sauce, and follow with the wide noodles in soup and dandan sauce. If you’re craving a little extra, grab a side of the cucumber salad — it never goes amiss.

Eden Noodles

424 Khyber Pass Road,
Newmarket

www.edennoodles.business.site

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Meet the unique mirrors taking us through the looking glass

Like the surface of a glassy pool or the natural facets of a diamond, the latest mirror designs give Narcissus something to lean into. From rounded and geometric shapes to abstract forms, these unique new mirrors are sure to entrance any handsome passer-by.

From left: Titian mirror for Kelly Hoppen from Frobisher, Piega-mirror by Victoria Wilmotte for ClassiCon from Matisse, Terrace mirror by J McDonald from Bonham Art & Design.
Seventy mirrors and Avantgarde console by Reflex of Italy from Sarsfield Brooke.
From left: Pond Mirror by Ferm Living from Slow Store, Galileo Mirror by Living Divani from Studio Italia, Leon Battista Mirror by Laudani & Romanelli for Glas Italia from ECC.
Kooh-I-Noor Specchi mirror by Piero Lissoni for Glass Italia from ECC. Photographed in Chelsea Hing’s Emerald Terrace home.

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