After the Koreans gave us double cleansing, we were convinced that we had skincare nailed. It turns out that, actually, we were falling just one step short: it’s triple cleansing that we need to be subjecting our faces to. Touted as the best way to not only thoroughly remove makeup but offset the negative impacts of pollution on our skin too, (a discerning factor in our increasingly polluted environment), this is the one extra skincare step your face will forever thank you for.
The process is simple, really. While there are a few variations, the core of the practice is around using three, separate forms of cleansing. We suggest you begin by using micellar water, or by giving your face a rubdown with a cleansing wipe, to gently remove impurities on the surface of your skin. Sothys Micellar Cleansing Water is a firm favourite in our books, as it’s perfect for all skin types — especially sensitive. For the second step, massage an oil cleanser, like TATCHA’s nourishing One Step Camellia cleansing oil, onto the skin to remove oil-based impurities, before rinsing off. Finally, add a foaming cleanser to your damp face, to clear the last of those water-based impurities – we can’t get enough of the NUORI Vital Foaming Cleanser, thanks to its luxuriously creamy texture. Gently remove the final cleanser before patting the face dry.
While undeniably a more thorough, effective way to cleanse the skin, it’s important to remember that how frequently you opt for a triple cleanse should depend on your skin type. Triple cleansing is beneficial for those who regularly apply a lot of makeup, work in dusty environments or spend a lot of time outdoors, but we wouldn’t recommend subjecting your skin to it on a daily basis. (Plus, who really has the time?) To avoid stripping your skin of its natural oils, we instead suggest you treat yourself to a thorough triple cleanse once or twice a week, just like you would an indulgent face mask.
Music is a unifying force. And in light of recent events, what better time than now to be thinking about coming together to listen to records with friends and family. So we thought we’d consult some of the best in the biz’, Holiday Records, to get the lowdown on the albums and artists we should be adding to our ‘heavy rotation’. Focusing this particular list of recommendations on female musicians and bands, Ben and Joel walk us through five records we should be listening to right now.
The Coathangers –– The Devil You Know This is an album we have been thrashing in store since its release in early March 2019. The all-woman punk trio delivers an energetic and powerful record highlighted by epic vocal interplay that emphasises their meaningful, truthful and confronting lyrics. The driving guitar in front of the thumping bass and some rock’n’roll drumming works perfectly.
Our Favorite Track: “Bimbo”
Sharon Van Etten (Left) Aldous Harding (Right)
Sharon Van Etten –– Remind Me Tomorrow Sharon Van Etten, most likely known for her dark but strangely upbeat, melodic single ‘Every Time the Sun Comes Up’, has just released a new album Remind me Tomorrow. She again draws on her potent singer-songwriting skills, mixed with silky synthetic basslines and impressive instrumentals to deliver a critically acclaimed album that has been lauded as her most intoxicating and impressive record to date.
Aldous Harding –– Designer Although technically not released yet, we love the melodic first single, “The Barrel”, off Aldous Harding’s upcoming album Designer. Her hauntingly beautiful and unmistakable voice, over a simple piano chord progression and plucked guitar is worth a listen. The undeniably catchy tune from this award-winning Kiwi singer will have you listening to it on repeat. We can’t wait for the album which is set for release in late April 2019.
The music video is a perfect accompaniment to the beauty and unease of the single and is a must watch.
Tiny Ruins –– Olympic Girls This is another favourite New Zealand indie-folk ensemble, fronted by the mesmerising voice of singer-songwriter, Hollie Fullbrook. It’s a nice, easy-listening album full of glistening acoustic tracks and lyrics that slow down time, transport you elsewhere and just leave you feeling nice. The album was released February 2019.
Our Favourite Track: “School of Design”
Fazerdaze –– Morningside Fazerdaze is a project by Kiwi Amelia Murray that was recorded entirely in her bedroom studio in Auckland. It has resulted in a dreamy pop record that has unsurprisingly been played almost daily in our store this year. Her amazing voice is guided by synthy keys and some fantastic drum rhythms that will have you listening to it from beginning to end in your own bedroom soon enough.
Our Favourite Track: “Lucky Girl”
Albums available from Holiday Records (with the exception of Sharon Van Etten –– Remind Me Tomorrow — which will arrive soon).
Terri Vinson, cosmetic chemist and biological scientist, is making waves in the cosmeceuticals world with her cruelty-free, Australian-made range, Synergie Skin. Here, she talks to us about the brand’s beginnings and divulges some of her biggest beauty secrets.
How did you become a skin specialist? I began my career as a science teacher in my 20s before transitioning to an educator and formulator for an international cosmeceutical company. It wasn’t until my 40s that I gained my qualifications in cosmetic chemistry, before opening a skincare clinic in Melbourne.
Why the name ‘Synergie Skin’? The name Synergie is really important to me. It’s not just a buzzword, it’s the science behind how everything should work harmoniously. There must be synergy between skincare, makeup and the skin itself, and this has a lot to do with the ingredients used in products.
What is Synergie Skin’s philosophy? As a mother, I have always felt that if I won’t put something on my face, or my children’s faces, then I won’t put it on my customers. What I leave out is just as important as what I include in my formulations, and the long-term health of skin is always my first priority.
Terri Vinson, founder of Synergie Skin
You began Synergie Skin in 2005, how has it changed since then? My business has completely evolved since the early days. In 2011, I made the move to take on a warehouse facility — basically a huge box, just four simple walls! Within that box I created offices, a training and education area, a production warehouse, and most importantly – my laboratory. It went from one warehouse to now having three warehouses.
What skin issues are we close to solving, and which are on the rise? I think the industry has done a fantastic job of addressing ageing and pigmentation, especially in the last 10 years. An area that is on the rise at the moment is addressing skin sensitivity and the microbiome. I believe this is becoming more of an issue because the pollution levels in our environment are increasing.
What are your hero ingredients? I have too many! That’s like choosing a favourite child… but there isn’t a person who wouldn’t benefit from using Vitamin A (Retinol), Vitamin B (Niacinamide), Vitamin C (L-ascorbic Acid or Ethyl Ascorbic acid) and Zinc Oxide (physical sunscreen).
What is your biggest piece of beauty advice? Stay out of the sun! 90 percent of environmental ageing is the result of UV damage.
What beauty habits do you swear by? I love using a Foreo cleansing massager with my Synergie Skin UltraCleanse, and I also invest in monthly LED treatments. I think LED is one of the most powerful ways of rejuvenating your skin, alongside a great at home skincare routine!
Synergie Skin is available exclusively from Forme Spa.
Mary-Kate and Ashley Olsen transcended their starlet status of the 90s and early 00s to become serious figures in fashion with their label, The Row. Widely-acclaimed and recognised for its exquisite fabrics, meticulous tailoring and uncompromising elegance, the brand was named in reverence of London’s Savile Row, and as such, embodies the same kind of consistent luxury as its British inspiration.
Ever present on all of our wish lists, rarely does a label tap so perfectly into what women want from their everyday wardrobes than this, which is why, when we heard that The Row would be available in Auckland, we took note. Scotties Boutique has acquired a refined selection of the brand’s womenswear, including knotted bags, silky camisoles and versatile slip-ons, as it adds this coveted label to its already outstanding line-up.
Christian Wijnants Summer ’19
Alongside The Row sit a number of beautiful new pieces from Japanese label, Sacai, as well as a selection from Christian Wijnants — the eponymous label of the designer from Antwerp who has gained worldwide acclaim for his elegant knitwear (he was the winner of the esteemed Woolmark Prize in 2013), layered prints and intriguing colours.
Sacai Resort ’19
With new season requirements on our minds and an unassailable love for these brands in our hearts, it’s fair to say you’ll find us combing carefully through Scotties’ recent arrivals in the hope of capturing some of their sartorial magic for ourselves.
When winding down after a long day, it’s a small glass filled with smooth whisky that forever reigns as the felicitous libation of choice. Indeed, choosing which spirit to sip is never a tough call, but for some, choosing the type of whisky itself is what remains mystifying: single malt or blended? Bourbon or rye? Peaty with a smoky kick or fruity with a hint of spice? Luckily, those who are baffled by the beverage need look no further, because Denizen — and its sophisticated palate — is here to give you a hand. The whisky you should be adding to your bar trolley right now is Cardrona Distillery’s, limited edition, ‘Just Hatched’ tipple. Why? Because it’s a smooth libation in a league of its own and it’s so limited that technically, it isn’t even finished yet.
A celebratory swill, the distillery’s limited edition ‘Just Hatched’ single malt marks the momentous occasion of the batch turning three years old — the amount of time it takes to officially be classified as a ‘whisky’. Each and every drop is the perfect marriage of the distillery’s ex-bourbon & ex-sherry casks. The result is a sublime flavour profile of honey, vanilla and spice, giving us a delicious insight of what’s to come when the expertly-crafted spirit matures into a signature ten-year old. With a taste that’s as smooth as a Michael Bublé track and a window of opportunity that’s more fleeting by the second, (once these bottles are gone, they’re gone) we suggest you get your mitts onto one asap — trust us, this is one whisky experience you won’t be forgetting anytime soon.
Words Claire Sullivan | PHOTOS Jeremy Hooper | 26 Mar 2019
Ten years ago, when I was just embarking on entrepreneurism in the world of publishing, I distinctly recall a moment that influenced me greatly. While perched at a curbside table at Ponsonby Road Bistro (possibly called Magnum then) I noted with much delight, a shiny, silver Rolls-Royce Phantom which had pulled up outside. The car was helmed by a driver, and from the back seat emerged the publisher of a very successful independent newspaper.
It’s moments like these that make you realise how life affords luxuries to those who work hard. And for some people, the ultimate luxury is an expertly handcrafted motor vehicle to drive, or better still, to be driven in.
Named after the world’s largest, gem-quality rough diamond (a whooping 3106 carats), the Rolls-Royce Cullinan certainly lives up to its moniker in terms of both size and head turning impressiveness. The Cullinan is Rolls-Royce’s long awaited foray into the increasingly popular SUV category, and you’ve got to wonder why they waited so long. Seeing the car in the flesh, it’s easy to see how the Rolls-Royce marque is so well suited to SUV proportions with its upright, boxy dimensions and generous size, it really feels like a natural evolution — a growing up of sorts.
And producing a car that will allow the world’s ultra-high-net-worth individuals to drive in unimaginable opulence, over any mountain that should stand in their way, seems to be working for the marque. At the time of writing, there’s an almost year-long waitlist to take delivery of your own customised Cullinan. And what’s most surprising is that the new model has seen a new subcategory of buyer emerge, one that’s younger and female. Luckily, I happen to fall into these two categories (just), making me the perfect candidate to review its redeeming qualities.
There’s no denying the eye catching beauty of the Rolls-Royce brand, and the Cullinan certainly holds its own when it comes to attracting attention. The Spirit of Ecstasy, which is discreetly tucked into the hood when the car is parked, glides to attention atop the formidable Parthenon-shaped grille when the car is unlocked. The breadth of the infamous ‘carriage doors’ is so expansive when open that to close them requires a special button. Because really, one should not have to lean out of the car to fetch the door.
The car’s interior is a study in pure indulgence. The leather is so soft and supple, that one might assume Rolls-Royce to also be farming their own herd of Wagyu cattle, raised with daily massages and soothed by classical music. Book-matched wood veneer, bright chrome embellishments for switches and ventilation contrast with elegant, matte aluminium trims, making for an interior finish that is pure luxury.
My children, as it turns out, were the winners of this weekend lottery. Being confined to the much maligned backseat was for once, considered a bonus thanks to the excess on offer. For starters the two individual seats have what Rolls-Royce calls pavilion seating, which positions the rear seats higher than those in front, affording my delighted passengers an enhanced viewpoint through the enormous side windows. And when the glaring crowds got too much — and people did stare — my children deployed the curtains, with bold exclamations of “I need privacy!” At which point the tray tables were lowered and the televisions activated,because there’s nothing like a little screen time to escape the public glare.
Adding to the lavishness of the rear seating is a fixed centre console, otherwise described by my children, as ‘Mummy’s bar’. Here, if one so feels the need, one can store a favoured single malt within the fine, cut crystal decanter. And for those times that call for celebration (which I’m sure would be quite regularly when one lives a life this large), there’s a handy little refrigerator perfectly fitting for a bottle of Dom Perignon, along with a duet of fine crystal flutes.
While there is no denying that the Cullinan is largely designed around the passenger experience, because most Rolls owners opt to sit and be pampered in the back, here in New Zealand we prefer to take the driver’s seat. So how did the Cullinan stack up for this lady driver?
The only way I can accurately articulate the experience behind the wheel is to say, perhaps rather uncouthly, that it’s like driving a marshmallow. Its lithe handling and effortless steering are remarkable. I can honestly say that I have never driven a car quite so intoxicatingly smooth. And while I didn’t put her through her off-road paces, I can assure you I gave it a bit of a nudge through chicanes, over speed humps, along gravel roads, and on bumpy beach reserves, and through it all, over every surface, at varying speeds, the Cullinan glides, delivering what Rolls-Royce calls it’s “magic carpet ride”. Totally unaffected by exterior noise or vibration, it literally seems to float in an otherworldly fashion, above the fray.
The whole experience spoke to the sort of life that I would love to lead, floating above the noise and bumps, safely ensconced in a world of opulence. But as I suggested to my children — who were adamant that the car was ours to keep — much like my successful publisher friend, Mr Colman, you get what you work for, not what you’re given. So back to work I go.
Our universal love of beige-toned, foods of convenience served with a side of guilt has come of age. Ceremoniously undergoing a heightened evolution at the hands of some of the country’s finest chefs, the new incarnation of the humble fast food, might be just as fast, but it’s a hell of a lot fancier.
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Cheeseburger from The Culpeper
Cheeseburger from The Culpeper
The definition of refinement, in a burger. If Sinatra were a burger, he would taste like this. The harmonious balance of flavours encased between the sesame bun has to be tasted to be believed. A succulent wagyu beef patty takes centre stage, topped with a slice of melted smoked cheddar cheese, jalapeño mustard, lettuce and tomatoes and finished off with crunchy pickles. Pick up the beast, bite into it and hear the sweet serenade of Ol’ Blue Eyes’ ‘I’ve got a crush on you’.
It seemed almost revolutionary when waffle fries were first introduced to New Zealand kitchens in the 2000s. Elevating the beloved classic, Culprit, the purveyor of contemporary cuisine, has taken a punt, by drizzling its iteration in crayfish oil before seasoning the crispy chunks of potato with paprika salt. And boy, has it paid off. Served with an essential side of crayfish head mayo (derived from an oil made from the crayfish heads), this is fish and chips at its most inspired.
There’s fried chicken, and then there’s Simon & Lee’s fried chicken. The purveyors of some of the best crispy bird in town, from hot Nashville, country fried or buttermilk, it’s their Korean fried chicken that really is something special. Pre-seasoned and double fried for maximum flavour and crunch, Simon & Lee glaze its crispy fried free-range chicken with a thick, sticky marinade of your choice, either garlic soy, safe spicy or danger spicy. But we recommend you stay safe, because as they say, if you can’t handle the heat…
Going above and beyond the traditional, and somewhat uncouth garlic bread of old, Lowbrow has single-handedly resurrected the childhood favourite. Four pillowy-soft rolls with a salted, butter crust join together in a big cloud of bready goodness. Tear each roll apart and you’ll notice that the culinary minds at Lowbrow have gone above and beyond the traditional method of using a knife to spread the garlic butter on the bread. Instead, they’ve injected garlic and parsley butter into each roll, which ceremoniously soaks into the warm, fluffy bread as it cooks.
Long affiliated with New York street peddlers, the hot dog is an original member of the fast food family. Putting a Korean spin on the classic, Han’s head chef Min Baek has replaced the mystery-meat with premium pork and spicy kimchi sausage — made via a collaboration with Grey Lynn Butchers — served in their own house-made soft bun, and smothered in a cabbage slaw that’s coated in an oozy mayonnaise and maple mustard. Finished with melted cheese, this hot dog is one of a kind.
Made famous by a certain bearded Colonel, Auckland’s rooftop eatery, Seven has stepped things up a notch with its delightful incarnation of popcorn shrimp. Each crispy battered morsel contains a plump delectable prawn. The bite-sized wonders are sprinkled with fragrant fried basil leaves before being coated in a zingy, spicy sriracha-spiked dressing. Once you pop you can’t stop.
Head Chef Maia Atvars is playing with fast food preconceptions with his latest creation, the fried oyster muffin. No doubt inspired by the offerings served under the ubiquitous golden arches, Atvars’ dish sees soft English muffins doused in butter and grilled for a supremely crispy exterior, before being filled with battered and fried oysters, a creamy black garlic aioli sauce and thin slices of daikon radish to elevate the crunch. Eat your heart out Ronald.
Like the indulgent feasts of bygone eras, the modern dinner party is about more than simply offering everyone their fair share. With Gucci’s SS19 accessories setting the tone of relaxed merriment, this opulent dinner is framed by an air of luxury, encouraging us to remain around the table well after the plates have been cleared.
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Arli leather bag, gloves, silk shirt and vest
Arli leather bag, gloves, silk shirt and vest
GG diamond tights and shoes
GG diamond tights and shoes
Charm belt, Rahja large tote and gloves
Charm belt, Rahja large tote and gloves
Zumi strawberry print top handled bag, mid-heel pumps with half-moon GG and strawberry print tights
Zumi strawberry print top handled bag, mid-heel pumps with half-moon GG and strawberry print tights
Tights, shoes, metal necklace with crystals and triple wrap snake bracelet
Tights, shoes, metal necklace with crystals and triple wrap snake bracelet
Bracelet and large GG canvas backpack
Bracelet and large GG canvas backpack
Image credit: Styling: Margie Cooney, Art Direction: Fran King
Despite ominous morning clouds giving a number of us cause to consider sporting a hat for the day, last Saturday ended up being the perfect afternoon to don our weekend best and congregate at The Heineken Urban Polo. Spending the day watching exhilarating matches and sipping on flutes of crisp Perrier-Jouët Grand Brut and Rosé champagne, guests in the Denizen and Perrier-Jouët marquee were greeted with flowing drinks and floral installations. The talented florists at Wonder Florals were tasked with adorning the space, transforming it into a summer garden where every corner was festooned in verdant leaves and petals in hues of pink.
Taking up a spot that boasted some of the best views of the on-field action and filled with plenty of jovial conversation, the Denizen and Perrier-Jouët marquee proved the perfect place to enjoy everything the Urban Polo had to offer.
Auckland is a melting pot of people from all around the world which is one of the many reasons to love this cosmopolitan city. The diversity of our population inevitably leads to social situations where you gain the opportunity to immerse yourself in cultures that are different from yours and this is most commonly found around the dining table. When a friend from a different country from your own offers to share their cuisine with you, it means more than requesting to go halves on a pepperoni pizza. Take it as an invitation into their culture, an invitation that requires sensitivity and the utmost respect — which is why we thought a guide of this nature would be useful. Here is a foolproof directory on how to behave when eating another culture’s cuisine.
Be scared, but be prepared No matter what it is, if you don’t know what to expect, it only makes sense to feel somewhat scared. You’re stepping outside your comfort zone so don’t beat yourself up for feeling on edge. However, it’s crucial that you enter prepared so that you have an understanding (no matter how rudimentary) of the culture’s values, norms and traditions — you’d be surprised at how much background information there is. For example, some cultures slurp unapologetically, some keep their eating sounds discreet, and some eat with their hands while others find this uncouth.
Trust is a must Believe the kindness of other people’s hearts. The last thing your friend wants to do is traumatise you and if that is their intention, you should reconsider your friendship instead of questioning their culture. If anything, they want you to walk away with the most positive experience so push your ego and trust issues aside and give them full control on what ends up on your plate. That said, don’t hold back when it comes to asking questions about the food — you always have the right to know necessary information about what goes into your mouth.
Shut the instincts of your gut There’s that saying ‘always trust your gut,’ but we think this is one of those rare occasions when that rule of thumb does not apply. Your gut isn’t familiar with half the things you’re about to consume so just close your eyes, hold your gut and keep your mind wide open. Treat this moment as an introduction to a whole new world, a way to expand your horizons beyond the regular chicken breast to the more ‘unusual’ cuts such as feet.
It’s rude to play with food Basic table etiquette dictates that you shouldn’t play with your food. This rule applies to all cultures; it’s universal. There’s a difference between merely asking a question about the dish you’re about to eat and taking matters into your own hands by performing an autopsy of sorts. The more you investigate and inspect the food, the more it seems like you’re ‘othering’ the culture behind the cuisine, so avoid doing it.
Going once, going twice… When it comes to trying anything entirely new, the first time is rarely an indication on what your final opinion will be. There are too many variables that come into play when something is not what you expected which can muddle your senses. Getting used to new flavours and textures takes time and patience, so give it one or two more chances before you make your mind up about whether you like some delicacy or other.
If it’s not your cup of tea, just say it’s not for me So, you’ve given the dish enough of a chance to make up your mind that you dislike it, which is completely fine. Everybody is entitled to their own opinions but does this mean you are welcome to screw up your face and complain? Absolutely not. Bear in mind that food is a significant component in many cultures which means that it can be a highly sensitive topic and your strong opposition may come off as offensive.
Don’t feel hesitation to show your appreciation Next time somebody from a different culture invites you over for a traditional meal, take into consideration how they might feel. They are probably just as nervous about how their norms and values will be perceived as you are about having to try questionable cuts of meat and flavours that you can’t quite put your finger on. Remember to be appreciative by simply saying thank you to them for sharing a significant part of themselves with you.
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