Loukoumades from Gerome

Discover the world’s most delicious doughnuts — and where to find them in Auckland

21 Jul 2020

Who’d have thought that ring-shaped, fried dough glazed in sugar would capture the hearts of people all around the world? Doughnuts are a universally-loved delicacy, but not all cultures enjoy them with pink icing and rainbow sprinkles. Different countries have their own renditions of the doughnut and so we thought we’d explore some of the most popular, as well as sharing where to go in Auckland to get a taste of the best.

Germany
Berliner
If you call yourself a jelly-filled doughnut fanatic, the German Berliner is a version you need to get around. Berliners boast an incredibly light and fluffy texture and are injected with a sweet fruit jam, typically raspberry, strawberry or cherry. They are finished with a light dusting of powdered sugar. If you want to know where to go to get a true Berliner, German bakery, Diehl’s Bakery in Wairau Valley, does the delicacy justice.
Diehl’s Bakery, 65 Hillside Road, Wairau Valley

France
Beignets
Pronounced “ben-yay,” the origins of the beignet allegedly date back to Ancient Roman times. But what we can gather from this historically-rich delicacy is that it was commonly enjoyed in France, before the French-Acadians introduced it to Louisiana. Rather than sporting the round, doughnut shape, beignets are square pockets of dough that have crispy exteriors and light, slightly cakey textures inside. A good beignet is always freshly-fried and dusted with powdered sugar and Depot serves them just like that during its breakfast hours Monday to Friday, along with a side of passionfruit curd for a fruity zest.
Depot Eatery, 86 Federal Street, Auckland CBD

Italy
Bombolini
Usually, a full-sized filled doughnut requires a bit of commitment to eat — especially with its oozing filling. The Italian bombolini, however, is like the regular filled doughnut’s little sibling. Yeast fried dough is filled with a perfectly-proportioned amount of cream, custard or chocolate and is small enough to be enjoyed in three mouthfuls. In Auckland, Il Forno Bakery makes them fresh every morning and is almost always sold out by midday. So, if you’re lucky enough to spot one in its cabinet, don’t think twice.
Il Forno Bakery, 55 Mackelvie Street, Grey Lynn

Netherlands
Oliebollen
Dutch food comprises of some of the most comforting dishes such as bitterballen, poffertjes and one of our favourites — oliebollen. The imperfect shape of this doughnut varietal is due to the fact that the dough is scooped with an ice cream scooper, and put straight into the deep-fryer with no handling or shaping in between. Oliebollen are always served fresh, hot and dusted with powdered sugar and are sometimes even enjoyed with scoop of ice cream or two. And while Boy & Bird’s renditions don’t come with ice cream, they are served with salted caramel on the side and are filled with caramelised apples.
Boy & Bird, 222 Ponsonby Road, Ponsonby & 215 Kepa Road, Mission Bay

China
Youtiao
Doughnuts for breakfast might sound like a dream for some, but in China, it’s actually much more common than you’d think. Meet the youtiao, a long fried breadstick that is incredibly light, flaky and more like a choux pastry than a typical American-style doughnut. In China, the youtiao is enjoyed as a side, to dip into morning porridge (otherwise known as congee) or a sweet cup of soy milk (both of which are typical breakfast dishes). When a youtiao craving hits, Bun Hut on Victoria Street East is the place to go — they’re a bargain at $1.50 each.
Bun Hut, 11 Victoria Street East, Auckland CBD

Spain
Churros
Similar to the Chinese youtiao, the Spanish churros boast the shape of a long stick rather than a circle and also have a similar texture. Instead of bready dough, churros have a light choux pastry-like lightness while the exterior is golden and crunchy. Thoroughly coated in cinnamon sugar, the decadent treats reach their peak when served with a side of rich chocolate sauce. Toro Churro has been Auckland’s go-to churro spot for almost a decade now. What started as just one food truck is now an empire of six permanent spaces, eight trucks and even a shop overseas in Mumbai. These churros are always fried fresh-to-order and are consistently delicious, crunchy on the outside and light and airy on the inside.
Toro Churro, Various locations

South Korea
Kkwabaeggi
Doughnuts are not overcomplicated in South Korea. Despite a number of massive doughnut franchises having landed in Korea a long time ago, many of the locals seem unfazed, choosing instead to remain loyal to the kkwabaegi. These braided twist doughnuts are usually made with glutinous rice flour (for a chewier texture) and are dusted in sugar crystals for a sweet flavour. They’re a common Korean street food but if you want to try them here, head to the Julie’s Donut inside Tai Ping Supermarket in Wairau Valley. There, the delicious morsels are freshly fried, include pumpkin purée for a softer texture and only cost $5 for three.
Me Kitchen, 25 Porona Road, Wairau Valley

India
Gulab Jamun
Fried food is done really, really well in India. While Indian cuisine includes a number of battered and fried dishes, they don’t ever feel too oily or heavy and the same goes for the gulab jamun. What differentiates this from other doughnuts is that, instead of a yeast dough, the gulab jamun is made from milk solids that have had the water evaporated from them before being kneaded together into a dough and deep-fried. This allows a denser, more moist and cake-like texture and while some variations are served dry, many are taken a step further and are drenched in sugar syrup. Auckland Indian Sweets & Snacks shop on Dominion Road sells both variations, as well as an array of other treats such as barfi and jaleebi which are also delicious.
Auckland Indian Sweets & Snacks, 852 Dominion Road, Mt Roskill

Greece
Loukoumades
Speaking of drenching morsels in syrup, these Greek doughnuts are most definitely worth mentioning. Loukoumades are honey puffs that are impossibly fluffy and perfectly sweet. Typically soaked in a hot honey syrup, these doughnuts make for the perfect pairing with ice cream that melts into them when served hot. At Gerome, the dish is served with coffee ice cream to balance out the sweet honey flavours, alongside crunchy hazelnuts, creamy mascarpone and decadent Nutella to complete the dessert.
Gerome, 269 Parnell Road, Parnell

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A week in the life: Liv Carter of Soul Bar & Bistro shares her dynamic day-to-day

Words Claire Sullivan | PHOTOS Clara-Jane Follas | 21 Jul 2020

As commercial and events manager for one of the city’s most loved eateries, Soul Bar & Bistro, Olivia Carter’s weekly schedule is hectic to say the least. Conceiving, conceptualising and implementing an ever changing roster of enticing events that give Soul its widely revered soul, is no mean feat.

The true embodiment of the saying ‘if you want something done ask a busy person’ (Carter also has two young children), here she shares insight into the diversity and dynamism of her week, revealing the magic that goes into creating an establishment that exudes magnetism at every corner.

Everyday I start my day by checking in on our social media activity. It’s always great to see people sharing their experiences at Soul, and we love to share this with our wider audience, so they can see what they’re missing out on.

I also catch up everyday with Gavin Doyle our executive chef and George Dennigan our GM. The three of us work together on pretty much everything we do at Soul. We all have our own ideas and strengths in different areas. For me it’s coming up with event concepts and marketing ideas, then I need their input to help work through, to see if we can actually make it work.

We go over operations behind it, does it fit with our brand, will our staff get behind it, and ultimately will our clientele love it? The three of us are a package deal and whilst it’s like any relationship, that has its ups and downs, we have learnt over the years we need to be each other’s biggest supporters.

We also have the absolute best times together, travelling internationally (when will this happen again?), enjoying some of the best food, wine and cocktails from all over the world – but also the laughs, belly aching laughs, which happen quite often – this brings me so much joy.

George Dennigan, Liv Carter & Gavin Doyle

Each week I’m generally working on any number of events we have on the horizon. The amount of planning that goes into each one is far more detailed than anyone might imagine.

This could involve anything from wine tasting with Bailey, our restaurant manager to ensure we have the right combinations for our Ladies Lunch in September, to planning one of our many fashion shows throughout the year. Melbourne Cup planning is also already in full swing, it’s such a fun and fabulous day, and the look and feel that we manage to create at Soul each year is always something I’m really proud of.

I tend to spend a lot of time conversing with Mal from Total Event, he’s the guy I turn to to manifest my crazy ideas, such as building a pool out the front of the restaurant, to covering our steps in snow for our Soul Punch events, I think the fact that we go so all out for these events is why they are so hugely popular and so much fun.

Thursday afternoon I’ll do a cocktail tasting with our bar manager Scotty. This is one of my favourite things to do. We are working on cocktails for our upcoming Soul Punch event. How they taste, look and ultimately relate back to the theme is always a high priority.

I often have crazy ideas, like for our Halloween Soul Punch, we had red cocktails served in syringes with zombie brains as shots. We came up with this idea on the day of the event, which was a little stressful, but it was so worth it. People couldn’t get enough of them.

Friday morning, I might do a tasting, we’re currently working on our menu for August’s Restaurant Month. George, Gavin and I will taste all the dishes along with wines on the proposed menu to make sure they are balanced and of course delicious! Plus it gives us a chance to look at the menu as a whole to ensure we have good dish combinations to keep our diners both intrigued and happy,

Friday lunch, I get to join a Mumm RSRV Champagne tasting over a specially prepared menu. This provides a great chance to educate myself and some of our wait staff on this champagne portfolio, so we know what pairs best with what food, and the incredible history behind the brand.

Friday night is date night with my husband. Which can either mean going out, or staying in and binge watching a TV series together once the kids are asleep. He is such a bloody legend to put up with my crazy work life and he still makes me laugh… most days anyway.

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Take a bao: Where to find the tastiest steamed buns around Auckland

20 Jul 2020

The traditional Chinese bao, otherwise known as ‘baozi’ has been a prevalent delicacy in Northern Chinese cuisine for centuries. After a New York chef named David Chang shared his iconic pork belly bao at his restaurant Momofuku, baos have turned into a staple at almost every Asian-fusion eatery. Auckland has jumped onto the delicious pillowy buns with enthusiasm, adding their own modern spin to the morsels. For those looking to try the bao on home soil, here is where to get the best.

Miso-braised Wagyu brisket bao from Hello Beasty
The bao from Hello Beasty might not look like the most decadent but it’s packed with unique flavours and is one of our favourite baos in town. The Wagyu brisket is tender and flavoursome What differentiates this bao from the rest is the chilli lime sauce, which has a zest and zing rather than the sweetness most baos tend to lean towards. The yuzu pickled cucumber also adds to the tanginess to the overall flavour and as these are quite light, they are unbelievably moreish.

Signature slow-cooked pork belly bao from Hot Hot Asian Eatery
Sandringham Road is renowned for its delicious Indian fare, but Hot Hot Asian Eatery is also worth noting as this restaurant serves some of the tastiest Asian-fusion dishes in town. The signature slow-cooked pork belly bao is paired with spicy sriracha and creamy mayo, making the pork saucy, seeping through the pillowy soft buns. The addition of crushed peanuts adds a heavenly crunch, a slight milkiness and a nutty aroma, acting as the ‘cherry’ on top of the bao.

The pulled pork bao from The Rolling Pin

Pulled pork bao from The Rolling Pin
For those that want a bao that is stuffed to the brim and can barely shut, The Rolling Pin is where you need to go. Back when they were only a food truck, dumplings were the signature dish, however, the bao specials that occasionally popped up would sell out every time. Now, in the new permanent space located in Wynyard Quarter, The Rolling Pin has put two types of baos on the menu and the pulled pork version cannot be beaten. The juicy and saucy pork is elevated by the apple slaw and the thick slather of chilli mayo makes it ooze with sauce following each bite.

Organic tofu buns from Janken
Everyone raves about the steamed buns at this Herne Bay spot. Although Janken is not a Chinese restaurant, baos have also been a part of Japanese cuisine for as long as we can remember. You might think that these ones have the potential to be quite dry as the bao is thicker in comparison to the filling, but the softness of the bao makes the overall dish so light, it ends up balancing the ratios. The thick slab of tofu is glazed with teriyaki dressing, lending the bao an umami flavour, and the eggplant is doused in a sweet date miso with pickled ginger.

Pork belly bao from The Blue Breeze Inn
If you didn’t have a pork belly bao when dining at The Blue Breeze Inn, you might as well say you didn’t dine there at all. These are an absolute must, they have never been taken off the menu and probably never will for very good reasons. The bao itself is unbelievably plushie and soft like a cloud, but we think the star is the filling. A thick cut of pork belly with crunchy crackling is sandwiched between the bao along with a slather of hoisin sauce, pickled vegetables and coriander. You really can never go wrong with these.

Chop Chop bao — Smoked beef brisket bao from Chop Chop Noodle House

Smoked brisket bao from Chop Chop Noodle House
Right around the corner from The Blue Breeze Inn is its little sister restaurant, Chop Chop Noodle House. Although these two eateries are closely related, Chop Chop most definitely has its own unique and exclusive dishes, one of them being the smoked brisket bao. The tender beef is paired with slivers of kimchi and special Korean-inspired hot ‘ssam’ sauce which is a mix of soybean paste and red pepper paste, creating a distinct flavour that resonates with a spicy miso.

Pork buns from Sunny Town
This restaurant is much more traditional when it comes to baos, reminding us that basic done right is sometimes the best. Sunny Town’s pork baos do not have a slit in the middle, and instead, showcase the traditional shape and form of the bao. The buns encase a generous amount of slightly sweet and saucy diced pork, which steams all over your face when you tear the bun open. The ratio to pork and bun is spot on at this establishment and ensures that each bite includes a little bit of both components.

Steamed bun sliders from The Candy Shop
As much as we love baos, the size of them can get a tad overwhelming, but not at The Candy Shop. The steamed bun sliders come in the perfect snack-size portions and act as the ideal starter to any meal. Offered as either a tempura tofu version or a more commonly seen pork belly iteration, the tempura tofu is our go-to for its citrus hoisin sauce and slaw.

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Gucci shares a new chapter with its Epilogue collection

18 Jul 2020

Wrapping up Milan’s first-ever digital fashion week, Gucci showed its resort 2021 collection via a 12-hour livestream, offering viewers a rare behind-the-scenes look into all that goes into a large scale photoshoot.

Named ‘Epilogue’, the showcase was the final act of Michele’s three-part project, which he dubs his ‘fairy tale’, that began in February this year with a fashion show, followed by an advertising campaign in May. This time, the clothes were modelled by those who created them — Gucci’s design team.

“They will seize the poetry they contributed to mould. They will stage what we passionately imagined. It’s a process of role reversal, once more,” said Michele.

Taking place in the Palazzo Sacchetti in Rome, viewers were invited to see all facets of the production, from camera and lighting set-ups to hair and makeup for the design team wearing the collection, who were then photographed for the brand’s lookbook.

From left: David Ring, celebrities designer; Shane Wilson, women’s ready-to-wear designer; Junayo Salimo, men’s ready-to-wear product assistant

“My fairy tale in three parts wants to generate a questioning about the rules, the roles and the functions that keep the world of fashion going,” said Michele.

“It’s an inevitably partial investigation, also intentionally deforming: an unbalanced game in which I tried to dismantle the scaffolding, to turn things upside down, to shift the gaze somewhere else, to challenge the grammars through which we try to name the mystery of beauty.”

The clothing itself embodied the signature eclectic sensibility of Gucci’s creative director, channelling the bohemian aesthetic that has made the brand so successful during Michele’s tenure.

Clashing prints, 60s and 70s-style shapes and statement accessories were all imbued with the unique personality of each member of the design team, finished with suitably tailored makeup looks designed by Gucci Beauty head artist Thomas De Kluyver.

From left; Morewenna Darwell, women’s ready-to-wear designer; Min Yu Park, men’s ready-to-wear designer; Alexandra Muller, ready-to-wear embroidery designer

In May, Gucci announced it would “abandon the worn-out ritual of seasonalities”, moving from the usual fashion week calendar of five shows per year to two, seasonless annual releases.

Epilogue sees the fashion house navigating complicated times with its own spin, from “a threshold of a new beginning, from which we try to imagine our tomorrow.”

From left: Geraldo da Conceiçao, celebrities designer; Stefano Scarano, women’s shoes designer; Gerrit Jacob, men’s ready-to-wear designer

Gucci.com

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Kyle Street and Jordan MacDonald of Culprit and Lowbrow on food, favourites and the future

PHOTOS Jeremy Hooper | 17 Jul 2020

Since opening Culprit in 2016, chefs and restaurateurs Jordan MacDonald and Kyle Street have solidified a reputation as one of the most innovative duos in Auckland’s culinary scene. Serious about good ingredients but never afraid to be irreverent with their dishes, MacDonald and Street have channelled their fresh and seasonal approach into five different locations.

Wyndham St eatery Culprit champions oft-overlooked ingredients and produce with a yum cha inspired kitchen-to-table trolley service; Lowbrow serves up irresistible contemporary fast food from St Kevins Arcade with Nook offering fresh and informal Japanese-inspired dishes directly opposite; and elevated but casual mid-city sister bar Little Culprit provides punters with unique cocktails and tantalising bites. Both chefs are strongly drawn to nostalgia, with a penchant for taking familiar favourites and evolving them in ingenious ways.

Having weathered the challenges of the last year with their usual innovation, the bright culinary stars share their thoughts on food, favourites and the future.

From left: Lemon meringue trifle; pig face bow-tie pasta, cured egg yolk, hoisin & pork sauce

How would you describe Culprit?
Jordan: Culprit is community. We aim to source and cook food grown by (fiercely) passionate and independent producers for people who have a passion for taste and flavour.

Kyle: Our spot, your spot. We wanted to create a restaurant vibe that was similar to how we entertained for each other and other chefs. It’s about generosity and fun; whether that’s the multitude of small dishes and flavours from our trolley, or our larger heavy-hitting share plates, or even the vintage hip hop playlists, adding the base for great conversation. It’s that unique one-off wine we pull out of the cellar just for you, or that new ingredient we just heard about and you’re the first to try.

From left: Line caught sashimi, green tomato, yuzu kosho; burnt Brussels sprouts, Lowbrow’s O.G. spice

What food have you seen enough of?
Kyle: Overly complicated burgers from non-burger restaurants. The gentrification of the burger is getting out of control, I can’t remember the last time I enjoyed a good burger from a café, or upmarket restaurant. Mind you, this is coming from a guy who co-owns a sandwich/burger spot named Lowbrow, so I guess you can understand my preferences when it comes to burgers.

What are your three favourite ingredients and why?
Kyle: Meyer lemon, used somewhat like salt in our kitchen: generously and often. Brussels sprouts, an ingredient with a bad rep that in the right hands is unbeatable. Green tomato which is an ingredient that has become synonymous with my cooking. I use it in place of apple and citrus in raw fish preparations.

Huia brut jetplanes, kaffir lime sherbert

What food makes you nostalgic?
Jordan: We have this thing at Culprit with trying to pull nostalgia into dishes, especially the desserts like peanut slab and jet planes. But savoury food that makes me nostalgic would be bone marrow because it reminds me of working in London, and lasagne as it reminds me of being a kid. It was always mum’s go-to killer dish.

What is your favourite dish on the menu?
Kyle: The menu changes often, following the season, but there are a few signatures that are always there. One such dish is our Ugly Carrot, a whole jumbo carrot braised in duck stock till meltingly tender, then grilled and finished with smoked yoghurt and dukkah. It epitomises our cooking, elevating something previously overlooked.

What’s your poison?
Jordan: Wine; currently white burgundy and well-made, clean natural wine. Our mate Dan at Wine Diamonds imports and distributes some natural bangers. Momento Mori from Dane Johns & BK from Brendon Keys — both are Kiwi winemakers in Australia and are favourites of mine.

What are you most proud of?
Kyle: I’m proud of the unique voice Culprit has in the industry that feels so genuine to us and our point of view. We stay true to ourselves which isn’t always easy as trends are so loud and in your face, but I’m proud of how we have carved our own path in the Auckland and New Zealand food scene.

What does the future look like for your eateries?
Jordan: Innovation and growth. We want to push the boat out with more collaborations at Culprit, and to keep the food changing. At Little Culprit we’re focusing on preserving seasonal produce and making our own products with them. Lowbrow will continue to have monthly specials, and at Nook, we’ll continue to focus on delivering delicious, Japanese-inspired flavours to keep the punters hooked and happy.

www.culprit.co.nz

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Add these engrossing new autobiographies to your bookshelf

17 Jul 2020

From fashion to filmmaking, these inspiring and thought-provoking autobiographies will be a welcome addition to your reading list.

Barry Sonnenfeld, Call Your Mother: Memoirs of a Neurotic Filmmaker by Barry Sonnenfeld
Barry Sonnenfeld, the man behind such iconic films as The Addams family and Men In Black, pens the outrageous story of his life and successful career in laugh-out-loud fashion.

The Girl with Seven Names by Hyeonseo Lee and David John
Pulling back the curtain on one of the world’s most secretive and ruthless dictatorships, this autobiography follows one woman’s struggle to get her family out of North Korea.

The Chiffon Trenches, A Memoir by Andre Leon Talley
It might have set tongues wagging for its honesty, but at its core this book is about one man overcoming adversity to become one of the most respected and iconic voices in the global fashion industry.

Gotta Get Theroux This by Louis Theroux
Offering compelling insight into the man who has spent his career highlighting other people’s lives, this entertaining memoir delves into Louis Theroux’s off-beat documentaries and life behind the scenes in a self-deprecating and hilarious way.

More Myself: A Journey by Alicia Keys
The celebrated musician shares her battle for self-worth in this book, described as part autobiography, part narrative documentary. Incorporating both a raw and honest account from Keys, one of the realest and most down-to-earth stars in the world, and vivid recollections from those who know her, More Myself is a book about discovering ones true identity and then being proud to show it to the world.

Remain In Love: Talking Heads, Tom Tom Club, Tina by Chris Frantz
Drummer Christ Frantz founded Talking Heads in 1975, and it became one of the most iconic bands of the 70s and 80s. Frantz writes about the beginning of the band in Remain In Love, with never-before-seen photos and revealing details about the inner workings of the band’s dynamics.

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Sanderson Contemporary’s new exhibition finds the beauty in decay

17 Jul 2020

A new exhibition of works by Liam Gerrard at Sanderson Contemporary gallery explores the notion of juxtaposition; the beautiful and the grotesque.

Titled Cruel Bloom II, the exhibition chronicles hydrangeas at various stages of their life cycle, showcasing Gerrard’s meticulous and realistic drawing style.

Rendering blooms both in their full and unspoiled beauty, and peppered with withered petals, touched by decay, the depictions act as a reminder of the passage of time and the temporality of existence.

Purangi Road, Purangi, 2020, charcoal and pastel on paper , 900mm x 1180mm, framed.

The artist has consistently centred these ideas of the enticing and the disturbing throughout his career, and how they present themselves in people and the world around us. Cruel Bloom II is a continuation of Gerrard’s 2019 exhibition, also depicting hydrangeas, and this iteration sees the artist’s technique honed and the floral portraits even more life-like.

Cruel Bloom II is showing until August 9 at Sanderson Contemporary. The offical opening is Saturday July 18, 11am — 1pm.

Sanderson Contemporary
Osborne Lane / 2 Kent Street
Newmarket

www.sanderson.co.nz

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Love peanut butter? This raw dessert recipe is a must-try

17 Jul 2020

This raw peanut butter caramel cups recipe is a healthier take on a Snickers bar. A “nougat” biscuit cup is filled with the creamiest peanut butter salted caramel and topped with roasted peanuts and a drizzle of melted dark chocolate. This recipe also happens to be dairy-free, gluten-free and vegan.

Raw salted caramel peanut butter cups recipe
Makes 6 (or 12 mini)

Ingredients
Base:
1 cup cashews
1 cup Chantal Organics desiccated coconut
1/4 cup Chantal Organics rice syrup
1/4 tsp fine sea salt
2 tbsp Chantal Organics coconut oil, melted

Filling:
4 tbsp Chantal Organics salted caramel peanut butter
10 medjool dates, pitted
1/2 cup Chantal Organics coconut cream
1/2 tsp fine sea salt

Topping:
250g dark chocolate
1/2 cup Chantal Organics peanuts, roasted

Method:

1. Preheat the oven to 160ºC.

2. Place the cashews into a food processor and blend until they resemble biscuit crumbs. Add the remaining ingredients and blend until the mixture comes together.

3. Divide the mixture between 6 holes of a muﬃn pan (or 12 mini muﬃn holes) and with wet hands press in firmly to create a cup. Place the cups into the freezer to set.

4. While the cups are setting, roast the peanuts in the 160ºC heated oven for 10 minutes or until golden. Allow to cool and then roughly chop into pieces.

5. To make the filling place all the ingredients into a blender and blitz until smooth and creamy.

6. Spoon the filling into the cups and smooth the tops. Top with the chopped peanuts and press them into the caramel.

7. Melt the dark chocolate either in the microwave or in a heatproof bowl over a pan of steaming water. Drizzle the chocolate over the peanuts then return the cups to the freezer to set for 30 minutes.

8. To serve, remove the cups from the muﬃn pan either by popping out if using a silicone pan, or using a small knife to ease them out of a tin.

chantalorganics.co.nz

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Unique engagement rings that go beyond the typical diamond solitaire

An engagement (ideally) should reflect the relationship it seeks to ratify. And so it follows that the ring in question should do the same. For some couples, therefore, it’s understandable that the traditional diamond solitaire, emerald or princess cut might not feel quite right.

Luckily, there seems to be a groundswell of unique, sculptural, colourful and altogether intriguing rings on the market that couples seeking something a little different are opting for — and they’re just as beautiful as the more classical styles.

For those of you who are starting to consider these more serious affairs of the heart, we’ve rounded up a few of our favourite, unique engagement rings to inspire you to inject a bit of creative flair into your next big step.

Who knows? Maybe a cheeky ‘share’ of this article on Facebook will be all the motivation your partner needs to make the move…

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SEE ALL SLIDES |

From Meadowlark

Daisy Halo Ring by Jessica McCormack

From Simon James

Euphoria Suite

from Karen Walker

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My inspirations: Marlon Williams on music, his latest projects and loving home

Words Margie Riddiford | 16 Jul 2020

His voice is one of New Zealand’s most extraordinary and distinctive, and while Marlon Williams’ career thus far has seen him earn widespread acclaim, the captivating musician’s star is still very much on the rise.

Garnering comparisons to Roy Orbison and a young Elvis from the outset, Lyttelton-born Williams released his sophomore solo album Make Way for Love in 2018 and since then has been exploring various projects, including a growing roster of acting roles and an album of waiata reo Māori.

Here, the creative delves into his back catalogue of influences.

What was the first music you loved?
The Beatles and The Seekers. The two prized picks of my Nana’s record collection. The Beatles, obviously, because they’re amazing. Judith Durham’s voice and the wonderfully naive, clean 60s folk simplicity of The Seekers songs just hooked me into their world. I still think ‘I’ll Never Find Another You’ is one of the greatest songs ever written.

What are you working on at the moment?
A few bits and bobs. A soundtrack for a film, a duo project and an album of waiata reo Māori.

You’ve been based in Melbourne for a long time, how have you found living in NZ again, particularly over lockdown?
I’m not sure whether it’s the pandemic specifically, or the increase in locally-targeted tourism advertising, or just a general feeling of homeyness, but I’m sure loving being home.

How else are you having to creatively adapt to these changing times?
It’s highlighted the fact that this is the perfect time to be working on a te reo album. I’m very grateful to be able to do that.

What instrument do you wish you could play?
Right now I definitely wish I was a tohunga taonga pūoro!

What makes you nostalgic?
My warped sense of the past being a better place than the present.

What motivates you?
Fear of reprimand is always the main driving force, sprinkled occasionally with a bit of pride.

What era do you wish you grew up in?
I’m pretty happy to have grown up when I did. I wouldn’t mind holidaying in pre-colonial New Zealand though.

What is something you are learning?
Mū Tōrere!

What have you been watching, reading, listening to recently?
I’ve been rewatching Deadwood. God that’s a good show. Shakespeare in the wild west. I’ve been reading Hannah Arendt’s The Origins of Totalitarianism and it’s certainly resonating at the present moment.

One passage that struck me said: “Before mass leaders seize the power to fit reality to their lies, their propaganda is marked by its extreme contempt for facts… for in their opinion fact depends entirely on the power of the man who can fabricate it.”

Who is an underrated album or artist?
My go-to answer for this has always been Bob Carpenter’s Silent Passage. If you haven’t been treated to this then I highly recommend you go listen now!

Who is an artist to watch right now?
Have you heard Mads Harrop? She only has a few songs out there right now but they’re fucking boss. Check out the song ‘Medicine’.

Where’s the first place you will travel when we can again?
All things considered I imagine the first overseas trip will probably be across the ditch but for the meantime I‘m happy travelling internally.

What are the best ways for people to support the music industry
right now?
Gigs are starting up again with a vengeance. Live music creates such a strong sense of community (and we could all do with a bit of that right now), it’s as much about supporting the fans as it is the artists, so get out there and let the music industry support you!”

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