Located on Iceland’s Narnia-like mountainous Troll Peninsula, at Deplar Farm you are more likely to be cross-country skiing, experiencing sensory deprivation in a futuristic flotation tank or salmon fishing in the pure waters, than you are hefting around manure or mucking out horse stables. One of Eleven Experience’s many luxurious resorts, Deplar Farm offers Eleven Life: a personalised program designed to help guests achieve their health and fitness goals.
But bear in mind, just as this is no average farm it isn’t your average wellness retreat either. Among the expected activities — customisable yoga lessons, wilderness walks, sea kayaking, spa treatments or heli-skiing — there are a few unique things to be discovered too. The designated periods of silence, for example, that intersperse the treks and encourage guests to connect further with nature, or the sensory deprivation night walks in winter, where the skies are as black as tar and the torches remain at home.
Even the all-inclusive menu — delivered under the direction of Executive Chef Garðar Kári Garðarsson, 2018’s Iceland Chef of the Year, has health and wellness at its core. Drawing from local recipes and utilising only the freshest, seasonal ingredients grown on site, days begin with cod liver oil and ginger shots and end with a soothing nightcap. Not whisky, of course, but a healthy, somniferous mountain moss tea.
When to visit: Visiting in the midst of winter (Nov-Feb) offers superb skiing, while the summer months (Jun-Sep) are the best time to try your hand at salmon fishing.
How to get there:From Keflavik International Airport, Deplar Farm offers a further flight to Siglufjörður Airport (1hr 20mins) and then a ground transfer to its quarters.
Tip: A lack of artificial light pollution crafts the perfect conditions for seeing the Northern Lights — bear in mind that peak viewing season is from September through to March.
The 18th iteration of Auckland’s Diwali Festival is kicking off this weekend, and we’re already counting down the days to the epic event. Although Diwali is originally a celebration of lights, it’s the Indian delicacies on offer that we’re looking forward to the most. Upon arrival, some might be taken aback at the absence of the classic curry and naan combo, but it pays to remember that the Diwali Festival showcases an endless variation of Indian food that will expand your gastronomic horizons. For those looking for a little inspiration on where to start, here we have rounded up some of our all-time favourite dishes which cannot go amiss.
Panipuri The best way to prepare your palate for this culinary experience is a round of panipuris. These bite-sized morsels may be small, but they go large in flavour and are the quintessential starter to an Indian feast. The thin and delicately crispy shells are filled with spiced sauce, tamarind chutney, spiced potatoes and chickpeas, which all combine to awaken your tastebuds for the many other dishes you’re about to try.
Panipuri
Kulfi As the days get warmer, the craving for ice cream just becomes stronger and at Diwali, there’s no better way to satisfy that craving than with some kulfi. This is a traditional Indian frozen dessert made up of cream and typically mango or cardamom. However, unlike regular ice cream, kulfi skips the process of being whipped, which results in a much more dense texture. Nevertheless, it is still refreshing and divine.
Idli From first appearances, the idli is not the most impressive looking out of all the delicious food on offer. It looks quite plain and, in all honesty, it tastes plain too — but that’s the beauty of it. Idli is a steamed rice cake, usually topped with some spices or served as a side to dip into your curry, but it’s delicious no matter how you choose to eat it. The taste slightly resonates with the flavour of sourdough and has a soft and pillowy texture.
Idli
Bhelpuri If you’re a fan of the crunchy and crispy texture, the bhelpuri will be right up your alley. This common Indian street snack sees a mixture of crispy rice puffs and sev (fried vermicelli), topped with an array of chutneys that offer all the elements, from sweet, tangy, to spicy. Finely chopped tomatoes and onions are laced throughout the rice puffs, lending a freshness while elevating the heavenly crunch of the bhelpuri.
Bhelpuri (on the left) and pakora (on the right)
Pakora Whether it’s onion, mixed vegetable or paneer, anything with the word ‘pakora,’ gets a yes from us. Simply put, these are the tastiest, deep-fried bites that are jam-packed with flavour and tongue-tingling spices. Although these are fried in a generous amount of oil, pakora still manages to achieve a lightness, which makes popping over 10 in one sitting, an easy no-brainer.
Dabeli Burger fanatics, look no further than the dabeli — a potato-filled burger bun where the lack of meat is compensated in flavour. These see the most buttery buns, otherwise referred to as pav, stuffed with a patty made from masala-spiced mashed potatoes and finely-chopped onions that have been caramelised in chutney. The patty is then topped with coconut, coriander and fresh pomegranate seeds for a unique sweetness, before being sprinkled with sev for extra crisp.
Masala dosa Dubbed as the Indian rendition of the classic crêpe, dosas are one of our all-time favourite dishes of South Indian cuisine. The thin dosa is so unbelievably light, giving room for the flavours of the filling to shine through. The most common one you’ll find at Diwali is the classic masala dosa, which comprises the fluffiest mashed potatoes that have been infused in an array of spices and herbs, often cumin, turmeric, ginger and cloves.
Masala dosa
Indian sweets A call out to all the sweet tooths, it’s not every day when you come across Indian sweets and Diwali has you covered with an assortment of treats. If you see a batch of dry gulab jamun, don’t think twice and quickly get amongst, as these might be the rarest ones out of them all. While usually soaked in syrup, this variation has been dried out on the outside, and the moisture is retained on the inside — the end result is something that tastes like a cinnamon doughnut. Other sweets that are not to be missed are jalebi, barfi and laddu, which are all available in a mixed pack.
Suji halva Made from semolina, ghee and fragrant cardamom and cloves, suji halva is a unique dessert that is subtly sweet and rich in aroma. The consistency of this dessert is almost like a steamed pudding — deliciously moist and comforting to the soul.
Denizen has an office full of curious cats. While we like to think of our interests and opinions of being particularly highbrow, we do sometimes find ourselves distracted by the more trivial (but very interesting) questions of the world. This had led to open discussion on everything from why we get déjà vu to why we’re more likely to cry on an aeroplane.
Auckland’s recent bout of glorious weather has had us pondering about summers upcoming sojourns, and while we were in the midst of daydreaming about white sand beaches, another question arose. Is indulging in an end-of-year vacation as good for the body as a change in lifestyle is? Where does the phrase ‘change is as good as a holiday’ come from? What does it mean?
At first, we were quick to debate whether the person who invented this phrase (unknown, for the record) had actually ever been on holiday. Surely, they had never stretched out on a yacht in Saint-Tropez and sunned themselves beneath the warming French sun. Clearly, they had never curled up inside a luxurious chalet, after spending the day shredding the slopes in the Swiss Alps. And yet, despite the absence of happy hour cocktails and private pools, it seems as though the changes we make — whether little or large — can have a profound effect on our overall wellbeing, more than we might expect.
It’s funny, really, that we are touting similar benefits to two things that we approach so differently. We would jump at the chance to book an escape to some faraway land, yet we’d likely go to great lengths to avoid change — mainly because change is something that we fear. And it’s not surprising. Our brains are hard-wired to thrive on routine. It makes us feel stable and secure, and we usually believe it to be the only thing that will keep a roof over our heads and food on our plates. But while we regard our efficient and refined systems as beneficial for our long-term objectives, they can actually be more of a hindrance than a help. Far too often we do something because it’s an ingrained habit, even if it doesn’t serve us in the long term.
In psychology, this is referred to as the ‘status quo bias’. The theory explains that our consistent preference for the current state of affairs is because we focus on the potential for loss far more than we do the potential for gains. Take, for example, the simple act of eating at a restaurant. There’s a good chance that we will order the exact same thing from the menu each time we visit our favourite Italian spot. Despite the fact that the linguine special of the day sounds awfully tempting, we’re stubborn to a fault because we know that we will be satisfied with the risotto. Because we were last time… and the time before that.
While this is an example on a much smaller scale, it does highlight the fact that our fear of change often makes us miss out on the benefits of trying something new, and perhaps more delicious. It’s important to remember that purposely deviating from our regular, well-traversed paths can offer the chance for new opportunities and experiences to arise. And it’s these experiences and opportunities that often shape who we are as people. Most importantly, it helps us to become more flexible, adaptable, and resilient and arms us with confidence when we walk into the next new situation. There’s no telling what making simple swaps — like moving from linguine to risotto — might do for our lives. In fact, there’s a good chance that those who make simple changes will soon find that they begin to thrive in new situations and not only handle them effortlessly, but flourish in them.
Straying from the routines we’ve cemented for ourselves can be easier said than done. But change doesn’t have to be as radical as forging a new career, or leaving your house behind in favour of living on a remote island. Small transformations can be just as beneficial, often bringing welcome relief from the mundanity of daily life. They can incite a surge of creativity, focus, productivity and motivation. Often, they deliver a wave of enthusiasm that hasn’t been felt in a long time. How much, for example, does buying a new pair of running shoes encourage you to hit the pavement, despite weeks of avoiding exercise like the plague?
It’s no secret that most people come back feeling refreshed after a trip overseas, but more often than not, the feeling fizzles as they settle back into the same habits they had before. Really, we shouldn’t just be embracing change, we should be actively seeking it out. Because, whether it’s switching careers or merely making a change to our regular lunch order, there’s a good chance that doing something differently will leave us more rejuvenated and motivated longer than a two-week holiday ever would. That’s not to say we’re going to stop sunning ourselves in the French Riviera though, a change might be as good as a holiday, but it sure as hell isn’t worth passing on one completely.
After five years of working in hospitality and hosting pop-up dining concepts in Paris, Nick Landsman and Emma Ogilvie made the move to New Zealand in 2017 and, feeling that something was missing from the dining scene here, launched a series of pop-up restaurants called La Pêche.
Together, the duo took over local restaurants and bars including Lovebucket, Dear Jervois, Simon & Lee and Annabel’s Wine Bar, to serve delicious bites and carefully-selected natural wines. And perhaps it was because of the French-inspired cuisine that was being served or the consistently lively atmosphere that was created, but word of La Pêche spread fast, and over a year, its popularity grew. As such, Landsman and Ogilvie eventually decided it was time to launch something a little more permanent, and Céleste was born.
Emma Ogilvie (on the left) and Nick Landsman (on the right)
Taking over what used to be Revel Cafe on Karangahape Road, the duo has transformed the once-quirky space into a charming 60-seater neo-bistro and wine bar where rugged brick walls meet sleek, brassy surfaces, to create an interior that feels both modern and timeless. The term ‘neo-bistro’ simply indicates a style of hospitality and menu that is similar to the classic bistro but more approachable and all-encompassing. As such, Céleste is aiming to be a social anchor of K’Road, a place where everyone is welcome. And with its menu of French-inspired cuisine alongside its wine list of drops from New Zealand and around the world — we’re sure that’s exactly what it will become.
Céleste’s menu, although French at its core, was inspired by the multi-cultural nature of its creators. Landsman drew not only from the culinary techniques he learned working as a chef in Paris, but also from Ogilvie’s Tongan heritage and his Sous Chef, Albraine Alfante’s Filipino origins. And every menu item works to showcase the best of New Zealand seasonal ingredients. Featuring dishes like a veal sweetbread pané, French classics, like pommes paillasson, modernised with a dollop of crème fraîche, and fresh produce, including seasonal asparagus and tomatoes, Céleste’s culinary offering is vast and varied, and feels entirely unique.
Pommes paillasson (on the left) and Fort Greene sourdough and seaweed butter (on the right)
Mahurangi oysters are shucked to order, served with a side of lemon and mignonette, and are unbelievably plump and fresh. And are made even more enjoyable when enjoyed with a glass of one of the 60-or-so natural and organic wines on offer. Despite Céleste’s signature dish being the filet o’ market fish (an elevated fish burger that has been carried over from the La Pêche menu) Landsman and Ogilvie are determined to show the true scope of their culinary prowess by offering a wide variety of dishes — and there are some serious standouts.
The whole flounder is one (swapped for brill on the day we photographed it), that comprises butter-drenched fish sprinkled with vibrant green capers, which burst with every bite, and finished with a generous squeeze of zesty lemon. The fish melts off its bones effortlessly and is paired with sourdough from Fort Greene and house-made seaweed butter.
Whole brill
Another favourite is the blanched asparagus where, instead of grilling the greens, the chefs boil them in such a way that they hold a delightful crunch and retain their refreshing flavour. Beurre blanc is drizzled on top to offer a rich creaminess that contrasts beautifully against the freshness of the asparagus, creating dish that is perfectly balanced.
Blanched asparagus
The floor at Céleste is managed by the very capable Gatlin Avery, who previously worked at a number of notable establishments including The Fed, Culprit and Depot, to name a few. Open from 11am until late, Céleste is offering three distinct menus — a light lunch that is also available to takeaway, a neo-bistro-style dinner and a late-night bite menu. For all of the people who have been following La Pêche since the beginning — the classic dishes you loved from the pop-up including the filet o’ market fish and the garlic butter frites are still available. And for anyone yet to experience Landsman and Ogilvie’s signature culinary style, what we can tell you is it’s likely to be unlike anything you’ve tried before.
Opening hours: Tuesday — Saturday: 11am until 2:30pm & 5pm until late
Whether a sprawling living room or a simple, corner nook, any interior space that boasts garden or harbour views — especially via floor to ceiling windows — should take inspiration from its surrounds and endeavour to emulate the same natural ethos indoors.
To try this look at home, opt for comfortable furnishings in a colour palette evocative of your surrounds — greens in forest and ocean hues, earthy browns, reddish tones and golden accents. The finished product? Soft, welcoming spaces that encourage whoever enters them to reconnect with nature and, above all, relax.
There was nothing particularly special about the hot dog cart that Mohammed Abouelenein, Ahmed Elsaka and Abdelbaset Elsayed operated in New York City. It was only after Abouelenein noticed that the growing Muslim population were on the hunt for quick yet substantial meals that they extended their offering to become a halal food stand. And, after word got out about the stand’s platter of chicken, gyro meat and falafel on rice, served with their signature hot sauce, The Halal Guys went from corner convenience to global franchise business, with more than 200 restaurants around the world, in a matter of years.
Stories like that of The Halal Guys have presented the idea that the humble street cart can be a sure-fire path to a global restaurant empire. While this might be the case in cities such as New York, the question is, can the same trajectory occur locally, when food truck becomes bricks and mortar eatery? To garner some insight, I met with some of Auckland’s most loved food truck operators, to evaluate the situation.
Ask any foodie in Auckland and it’s likely they are familiar with The Lucky Taco. Whether it’s their hot sauce and taco kits on the shelves in the supermarket or its recognisable truck seen on the streets, The Lucky Taco has proven to be a viable business for its owners, Otis and Sarah Frizzell for seven years and counting. After a holiday in Los Angeles, where they were spoilt with numerous taco trucks to choose from, the couple returned to Auckland with nowhere to satiate their newfound cravings. “There was obviously a gap in the Auckland market for Mexican food,” says Otis,“there wasn’t even a chain of shit ones at the time”, finishes Sarah.
The Lucky Taco
Obviously, opening a restaurant requires a larger investment than setting up a food truck, but this was beside the point for the duo. Otis tells me, “there was just something really beautiful and romantic about food trucks and aside from The White Lady (which is an institution), there wasn’t really an established food truck in Auckland.” Just like The Halal Guys, the Frizzells were filling a gap in the market and it didn’t take long for queues to regularly form outside their vehicle. “I would have to give a disclaimer to every customer before they ordered that it would be over a half-an-hour wait for a taco and they would always stay which blew my mind,” Sarah tells me, still in disbelief.
The next few years was a whirlwind for the pair. Otis recalls experiencing “some of the biggest meltdowns” in his entire life as “things were progressing overwhelmingly fast.” In 2015, they made their first foray into retail with a selection of hot sauces and investors began to approach the business, offering to accelerate the couple’s journey to success. “We were happy with growing gradually, at a slow pace,” Otis tells me, “but outside investors wanted to go from zero to hero in an instant.” Taking advantage of the success of their at-home taco kits, the investors incorporated other street food businesses into the equation to expand its offerings from just tacos to food kits for burgers, noodles, curries and dumplings. The Lucky Taco became Lucky Street and Sarah tells me, “it broke my heart to change the name and that was the first sign, it just didn’t feel right.” After ignoring a number of red flags, the couple were left $40,000 in debt, something from which they have only recovered from recently. Sarah says that despite it being one of the biggest struggles of her life, the process taught her “valuable business lessons and to sharpen up.”
Aldrin Tabora (on the left) and Laura Caddick (on the right) of Hapunan
“Stay in your path in the first few years and ignore anyone else who comes your way,” were Sarah’s words of wisdom to Aldrin Tabora and Laura Caddick, who own the Filipino food truck, Hapunan, after they faced similarly rapid success as The Lucky Taco within their first year of operation (in 2018). Selling out at every event they attended and even making it onto international publications such as The Lonely Planet, Tabora and Caddick have been given numerous offers to expand the business. This includes stocking their special ube ice-cream in supermarkets or opening a permanent restaurant space, but Hapunan has stuck to Sarah’s advice, declining each opportunity in order to “not get ahead of ourselves,” according to Caddick. She explains “it’s so easy to get caught up in the thrill of being busy and wanting to branch out but at the same time you have to take a step back.” With no plans yet to expand into other areas, their popularity continues to grow, and Tabora and Caddick are proving that perhaps it is possible to achieve a promising career on the road, with no need to chase the crowd, as for now, the crowd chases them.
Sous Chef, Kevin Lee (on the left) and Executive Chef, Min Baek (on the right) of Han
However, the food truck fairytale can have more than one happy ending. Min Baek, the owner and executive chef of the highly-acclaimed modern Korean restaurant, Han, started his business as a food truck called Uni-Ko, at a time in his life he describes as his loneliest. The market for his refined cuisine was “almost non-existent” in the fast-paced food truck environment and it seemed to Baek, like he was nearing the end of his chefing career, until his food landed in the hands of the tenant of the building that Han is now located in. Blown away by Baek’s cooking, he was invited to open a permanent restaurant on Parnell Road. “I told them that I had no money and they told me to not worry about that for now and that they would help me.” Baek was given the freedom to name his own restaurant, create his own menu and build a team he truly believes in. He has had to face and overcome a number of new hurdles as a restaurant owner, such as having to attract his own foot traffic and the responsibility of having to keep Han’s doors open, even when he predicts that it will be a slow evening. But Baek tells me that the pros outweigh the cons. At Han, he has more room for creativity with his cooking and most importantly, has a team behind him to support him through the challenges.
I ask Baek if he has any advice for those that would like to transition to a permanent restaurant. “I told my friend, Aldrin from Hapunan not to open a truck based on my negative experience. But look at how successful he is now.” I share Sarah Frizzell’s words with Baek, “stay in your own path,” to which he responds with intense nods of agreement, followed by his own piece of advice, given with a chuckle “and be a good driver.”
Chaumet, the historic French jewellery house, was built on a love story. The story of Napoléan Bonaparte and his beloved Joséphine, in fact. As such, Chaumet’s approach to arguably the most sentimental of all jewellery — the engagement ring — is all about giving couples the ability to create pieces that speak to their own love story in an authentic, individual way.
Chaumet’s Crown Your Love service offers couples the choice of 11 different engagement ring styles and the option to have a wedding band designed to sit seamlessly alongside. By booking a private appointment with the team at Parnell’s Hartfield Jewellers, a couple can compose their own style of Chaumet ring, deciding on the type of solitaire as well as the cut and carat size of the stone. Whether pear, cushion, princess or brilliant cut is preferred, couples will be able to find a diamond that perfectly suits their criteria of shape and quality, and will receive their specially-made ring within only a few weeks.
As far as the ring styles go, the options are vast and varied. The Éclat d’Éternité, for example, offers a pared-back design, a bright, airy solitaire and a subtle but defiantly sophisticated presence. The Joséphine collection, on the other hand, highlights Chaumet’s iconic tiara shape. While the geometric Bee My Love range feels like a more modern take on the engagement style of old.
Clockwise from top left: Joséphine Aube Printanière solitaire, Bee My Love solitaire, Liens d’Amour solitaire, Joséphine “Aigrette” solitaire, Bee My Love solitaire and Torsade de Chaumet solitaire all by Chaumet from Hartfield Jewellers
Chaumet’s Crown Your Love is offering an unparalleled opportunity for couples to secure a ring that is not only unique and meaningful to them but also feels like part of one of the greatest love stories in history, setting the precedent for a couple’s own love story to unfold.
Delicious cuisine, exciting culture and the ability to make seemingly everything wonderfully romantic, the Italians can do no wrong in our eyes. Case in point of why we fall hard and fast for the Italian Festival Season each year. Having begun on 17th September, this year’s festivities are already in full swing in Auckland, (with a full list of events that can be found here) but don’t fret if you haven’t had the chance to enjoy any of it yet, because the apex is still to come.
Festival Italiano, the annual Italian street festival, is undeniably the pinnacle of the celebrations each and every year. This year’s extravaganza will once again see Newmarket’s Osborne Street, Kent Street, Rialto Centre and Lumsden Green closed off and filled with an enticing array of food trucks, pop-up restaurants and market stalls, set against a backdrop of lively entertainment (including live music, designated spots for the kids and even exhibitions showcasing some suave Italian motors). With so many gastronomical goings on it can be hard to know where to start, and so, to help you on your quest for the best, we bring you five of the best gourmet stands to visit.
Baduzzi
Famed for its meatballs and home-made pasta, Wynyard Quarter’s Italian resident will likely be serving up its famed piadinas, thin Italian flatbreads filled with delicious goodies (and the perfect thing to bridge breakfast and lunch).
Mediterranean Foods
The Wellington-based grocer is also New Zealand’s largest Mediterranean speciality shop so you can imagine how they have a handle on all things Italian. Be sure to check them out and see what they have on offer.
Farina Nobody makes pizza quite like Farina does. In fact, chef Sergio Maglione has won awards for his pie-making abilities. The restaurant is also renowned for its aperitivo-like starters and porchetta sandwiches which lucky punters will hopefully get to taste on the day.
Mister Gelato Attending Festival Italiano and skipping out on the gelato should be considered a cardinal sin. Mobile cart Mister Gelato will be bringing their finesse for all things frozen treat inspired to the already stellar Sunday food lineup, making the perfect opportunity to indulge in some post-lunch dessert.
Peroni
There’s no other beer that embraces the Italian way of life better than Peroni Nastro Azzurro. A centrally located, pop-up bar will present several taps pouring a steady flow of the liquid gold, you would be remiss not to lubricate the day with a cold brew or two.
Festival Italiano takes place on Sunday 20th October between 11am – 5pm. Auckland’s Italian Festival Season runs from 17th September until 27 October.
The world of natural, organic skincare can be confusing. This is mainly due to the beauty industry’s raft of greenwashing issues, all which make deciphering the honesty of ‘clean beauty’ products a difficult task. That said, while we’ve now learned to peruse the beauty aisle with caution, sometimes a brand barrels onto our radar that actually restores our faith in the legitimacy of the industry. Organic Nation is exactly that.
Recently brought to our attention thanks to the spa specialists at Forme Spa, Organic Nation is a unique brand that uses certified, organic ingredients in all of its products. But what really sets Organic Nation apart from the rest is that each and every one of its products — from the serums to the moisturisers — is formulated with aloe vera, as opposed to water. Not only does this imbue each product with a vast array of nutrients, and renders its texture undeniably smooth, but it also ensures each product has an über soothing and hydrating effect on the skin.
While we wholly recommend stocking your bathroom cabinets with each and every Organic Nation product, we’d suggest that the optimum way to dabble in a new brand is by putting it to the test via a facial. With this in mind, Forme Spa has incorporated the products into two new facials: the Urban Express and the Restore Bio-Active Facial, each of which harnesses simple, organic beauty to deliver soothing, moisture-boosting effects to the skin.
Effective and luxuriously silky formulas in svelte, bathroom-shelf worthy packaging (glass bottling is rendered in sleek, muted hues), Organic Nation is a prime addition to any growing skincare collection — knowing that it’s a brand truly worth its salt is simply an added bonus. Speaking of added bonuses, Forme Spa is giving away a facial treatment and a Travel Pod (Organic Nation’s travel package, comprising a cleanser, the black rice scrub, an eye matrix cream and a nightly moisturizer) to celebrate the introduction of Organic Skincare. Interested? For more information and entry, click here.
Words Margie Riddiford | PHOTOS Hamish Lewis | 7 Oct 2019
There is a real art to conceiving interiors that feel at once decorative and contemporary. Aside from a shrewd use of colour, this aesthetic really comes down to an ability to layer textures and choose accessories that add depth and dimension to a space. It might sound straight forward, but it’s a balance that’s rarely done well.
Trenzseater, however, driven by the vision of interior designer Ben Lewis, seems to have this down to a fine art. In this sophisticated home, a clean palette anchored by navy blue, organic tones and swathes of cream, gives rise to tactile, raw finishes and intriguing accessories.
It exemplifies the harmony that can be achieved in a home when the decor has been applied meticulously. The finished effect is modern, certainly, but in a way that still feels warm and inherently liveable.
It’s no wonder then, that Ben Lewis and his team at Trenzseater were the recent recipients of an international design award in London for the work they did on this property.
Taking home first place in the Global Category at the International Design & Architecture Awards, Lewis emerged on top after over 75,000 votes were cast in his category, marking the first time he and Trenzseater walked away victorious but the third time they had been selected as finalists.
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