Daffodil Day is going digital to support cancer patients at this difficult time — here’s how you can donate

Words Jessica-Belle Greer | 27 Aug 2021

For the second year in a row, Daffodil Day has fallen during a lockdown — meaning it cannot conduct its street appeal. As the Cancer Society’s largest annual community fundraiser, it’s a crucial initiative to raise funds that provide vital support to New Zealanders on a journey with cancer.

Every day, 71 New Zealanders are diagnosed with cancer, and (from its experience last year) the Cancer Society knows demand for its team’s care, compassion and time increases during lockdowns. Its expert supportive care team and transport services keep up the good work — making sure those who need to get to cancer-related medical appointments get there safely and on time, while reaching out to others via phone and video call.

An online donation this Daffodil Day will ensure cancer patients get the crucial support they need as they face the extra stress and isolation brought about by the pandemic. To make a donation, head online and specify the amount you would like to give, or choose from a selection of options. For patients, $24 helps provide transport to and from a cancer treatment, $58 helps fund a counselling session, and $107 helps provide accommodation for those who need to travel for treatment. A donation of $150 contributes towards research that improves prevention, diagnosis and treatment.

Cancer doesn’t stop, so the Cancer Society — and our compassion — shouldn’t either.

www.daffodilday.org.nz/donate

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Find a fresh perspective with the most riveting documentaries to stream right now

26 Aug 2021

As the most compelling cinematic experience we can have, documentaries offer a chance to understand and connect with other people’s views of the world. While we’re stuck at home, why not stream one of these well-timed documentaries, and be transported to the world of Paris haute couture, New York’s 90s rap scene, Vienna’s turn-of-the-century art society and more.

Wonder Boy
He is one of the most lauded designers on the planet and is no stranger to rubbing shoulders with the rich and famous, but Balmain Creative Director Olivier Rousteing’s origins are far less glamorous. Wonder Boy follows Rousteing’s journey to find his birth parents, and in the process is an exploration of identity and how different people emerge from an unconventional start to life. Available on Netflix

Val
This documentary is an intimate look at Val Kilmer, who is more creative than we all probably knew. While he is a famous actor, he has also been a life-long filmmaker himself and Val is put together from hand-held camera clips filmed by Kilmer and his friends and family throughout his life. Kilmer was recently diagnosed with throat cancer and is still recovering, finding it difficult to talk, so his son Jack Kilmer narrates this moving film that gives us insight into someone who is truly an artist at heart. Available on Amazon Prime

Klimt & Schiele: Eros and Psyche
Creativity loves restraint, and at the turn-of-the-century the golden age of the Vienna art world was coming to an end as legendary painters Gustav Klimt and Egon Schiele fundamentally changed the feeling of art. Shown across five stunning exhibitions, with never-before-seen access, Klimt & Schiele: Eros and Psyche recounts another extraordinary moment in history — when art portrayed humanity’s restlessness, fears and desires with a new intensity. Available at Academy On Demand

Operation Varsity Blues: The College Admissions Scandal
If you were aware of this drama when it happened in 2019, you undoubtedly watched it unfold with a hefty dose of schadenfreude — it involved over 50 people (including a couple of famous actors) who were charged with a range of crimes from bribery to document forgery, all in the name of getting a group of privileged kids into elite colleges. This documentary investigates the mastermind behind the scam, a man called Rick Singer, through a series of incredibly realistic reenactments using real recorded conversations from the FBI. Available on Netflix

The Taste of Desire
Although it may not feel like the world is our oyster at the moment, this cinematic exploration of the oyster reveals the complexity of our desires. Following six very different people who prise it open, from Michelin-star chefs to a burlesque dancer, the sensual and at-time surreal film shares the lengths we will go to find satisfaction. Available as part of the Doc Edge Festival’s Virtual Bubble

Biggie: I Got a Story to Tell
While we all know how this story unfortunately ends, Biggie: I Got a Story to Tell explores the origins of someone who, even 25 years after his death, is still considered one of the world’s greatest rappers. It features intimate interviews with Christopher ‘Notorious B.I.G’ Wallace’s mother Voletta, label boss and friend Sean ‘P. Diddy’ Combs and more, and focuses on the incredible rise to fame of this legendary talent. Available on Netflix

The Scam
New Zealand’s award-winning documentary initiative Loading Docs has returned with a new season of short stories. Despite its twists and turns, the Tūmanako collection provides a hopeful viewpoint from our land and sea. Our pick is The Scam — a true crime adventure where an elderly Greymouth beekeeper inadvertently becomes a Brazilian cocaine mule, and comes close to catastrophe. Available at Loading Docs.

Fight for the Wild
Journey, virtually, into the wild heart of Aotearoa in Fight for the Wild. The film and podcast series explores the notion of a Predator Free 2050 and asks whether this ambitious conservation initiative is achievable and if so, how? Really, it offers a chance to see up-close the unique native species that also call New Zealand home. Available at NZ On Air Watch & Listen

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Most Wanted: How to make Azabu’s famous chicken karaage

PHOTOS Anna Kidman | 25 Aug 2021

No doubt one of Japan’s most popular dishes, chicken karaage has been perfected down to a fine art in Auckland by Azabu Executive Chef Yukio Ozeki. Now, you too can enjoy it at home, as he shares his top tips for the most moreish karaage.

“Crunchy on the outside, juicy and flavourful on the inside, karaage is a super popular Japanese street food that everyone loves. Delicious as both an appetizer and a main, it’s simple to make at home, but there are a few tips to making sure it’s the best it can be. The secrets to our recipe are the 24-hour marinade ahead of cooking, and frying the chicken twice. Don’t forget to finish with a sprinkle of salt and serve with Japanese mayonnaise and lemon juice.”

Azabu’s Free-Range Chicken Karaage Recipe
Serves 2-3

Ingredients
450g free-range chicken thigh with skin on
6g garlic
8g ginger
20g buttermilk
2g ground black pepper
2g sea salt
100g potato starch
1L vegetable oil

To serve
1 lemon, sliced into wedges
1 spring onion, finely sliced
50g Japanese mayo

Method
1. Cut the chicken thigh into bite-sized pieces of about 4cm.

2. Grate the ginger and garlic.

3. In a large bowl, combine the chicken, buttermilk, ginger, garlic, ground black pepper and sea salt. Mix well. Put it in a ziplock bag and refrigerate overnight.

4. Take the chicken out of the fridge when ready to cook. Decant potato starch into a bowl and dredge the marinated chicken in the starch to coat each piece.

5. Pour the oil into a heavy-bottomed pot or Dutch oven and heat the oil to 160ºC on medium heat.

6. For the first round of deep-frying: Deep fry for 1 to 2 minutes, or until the outside of the chicken is a light golden colour. Transfer to a wire rack to drain the excess oil. Place in the refrigerator or outside for at least 15 minutes.

7. For the second round of deep-frying: Now heat the oil to 175ºC. Deep fry for 2 minutes, or until the skin is a nice golden colour and is crispy. Transfer to a wire rack to drain the excess oil and continue with the remaining chicken.

8. Season immediately with sea salt and serve, garnished with spring onion, lemon slices and Japanese mayo.

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My Nourish Kitchen is back — bringing your favourite restaurant meals straight to your doorstep

25 Aug 2021

With the updates to the Ministry of Health’s ‘locations of interest’, the supermarket is not at the top of our (very short) list of places to go at the moment. Thankfully, My Nourish Kitchen is here to lighten the shopping load, and the mood too.

You can now order an Express Box for two to be delivered directly to your home on Wednesday and Friday. The first, very limited run includes Andiamo’s macaroni, made glorious with fontina, cheddar, parmesan, truffle, bacon and chilli. For something to sink your teeth into, the main course is Jervois Steak House’s Taupō scotch fillet, which will come with a perfectly paired potato rosti, creamed spinach and peppercorn sauce.

Designed by Executive Head Chef Gareth Stewart and his team, the new offering draws on the same winning formula of My Nourish Kitchen’s other popular boxes — where recipes from Jervois Steak House and Andiamo are carefully curated, and fresh ingredients are expertly prepared by chefs, portioned and paired with easy-to-follow instructions. All the hard work has been done for you, bringing the very best meals from your favourite restaurants to your home — right when you crave them the most.

With such a delicious meal practically handed to you on a plate, these meal kits are in high demand. We recommend keeping a close eye on My Nourish Kitchen’s new website for weekly updates.

Orders for My Nourish Kitchen Express Box ($125) must be received by 12pm the day before delivery. Available for Auckland delivery only.

www.mynourishkitchen.nz

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This better-for-you Snickers bar recipe is the treat you need right now

25 Aug 2021

Tough times call for sweet treats. Luckily Liv Glazebrook from Kitchen of Treats has cooked up a clever spin on a classic with this not-so-naughty Snickers bar recipe. Using ingredients such as oats, maple syrup and Whittaker’s 72% Dark Ghana Chocolate, these no-bake bars are sure to be snapped up quickly.

Better-for-you Snickers bars recipe
Makes 8

Ingredients:
Base
170g whole-grain oats
75g pure maple syrup
35g coconut oil, melted
1 tsp vanilla extract
Pinch of salt

Peanut layer
140g smooth peanut butter
80g pure maple syrup
45g coconut oil
90g roasted peanuts, roughly chopped
¼ tsp flaky sea salt

Chocolate coating
250g Whittaker’s 72% Dark Ghana Chocolate
1tsp coconut oil

Method:
For the base:
1. Line a 20cm x 10cm baking tin with baking paper.
2. Blitz oats in a food processor until a fine flour forms.
3. Add the maple syrup, melted coconut oil, vanilla and salt and pulse until
combined.
4. Press evenly into the baking tin.
5. Place in freezer.
For the peanut layer:
6. Combine peanut butter, maple syrup and coconut oil in a pan and bring to a boil.
7. When it reaches a boil, remove from heat and pour over the base.
8. Sprinkle with roasted peanuts and flaky sea salt. Place in fridge to set.
For the chocolate coating:
9. Melt chocolate and coconut oil together in the microwave (in short increments to avoid burning).
10. Once chocolate is melted, remove the slice from the freezer and cut it into 8 bars.
11. Dip each bar in chocolate & place them on a cooling rack (this allows any excess chocolate to drip through.)
12. Once set, serve.

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Enhance your at-home dining experience with this floral-inspired feast by celebrated chef Nic Watt

25 Aug 2021

When preparing a special dinner for family or friends (in your bubble), inspiration can be found anywhere. This is especially the case for celebrated chef Nic Watt, who has taken a cue from beautiful bouquets to create a bespoke at-home dinner menu that has as much charm as cymbidiums.

A feast of floral matching, the recipes reflect the most beguiling qualities of Watt’s favourite blooms. Cratfed in collaboration with the Feel Good With Flowers, it reminds us how flowers can improve a dining experience by their mere presence.

To begin, an entrée of Salmon Gravlax is inspired by the erica and viburnum flowers, known for their wild yet intricate textures and appearance. “The combination reminds me of the top of the Gravlax, with its pink peppercorns, fennel seeds and the delicious aromas,” says Watt.

The main event, the Roasted Lamb Backstrap with Garden Herbs and Agria and Sweet Potato Presse, evokes childhood memories of protea red venus, paired with one of the chef’s favourite (and most impressionable) meals made by his mother.

To complete the sensory meal, the Vanilla Bean and Brown Sugar Scorched Ruby Grapefruit Custard Tart is a sumptuous allusion to the layers of texture and colour of the vibrant cymbidium orchid. “What better way to finish a delicious meal layered with caramels, citrus, vanilla and custard, than with a stunning orchid?” says Watt.

While the dishes are showpieces in their own right, a vase of the appropriate petals makes the ultimate finishing touch for an evocative table setting.

Follow Nic Watt’s florally-inspired recipes below:

Entrée: Salmon Gravlax with Rye Waffle and Horseradish Cream Recipe

Ingredients
600g salmon fillet, skinned and boned
120g sea salt
80g castor sugar
2tbsp pink peppercorns, toasted
2tbsp fennel seeds, toasted
100g cooked and peeled beetroot
1 cup fresh fennel herb, coarsely sliced

Method
1. Combine the sea salt, castor sugar, pink pepper, fennel seeds and beetroot in a food processor. Blitz quickly to incorporate and create your pink rub. Add in sliced fennel herbs.
2. Rub across your salmon fillet, evenly on all sides. Cover with cling film and refrigerate for 48 hours.

Rye Waffle
65 rye flour
75ml milk
50g unsalted butter
1 egg
2g baking powder
1 pinch sea salt

Method
1. Combine rye flour, baking powder and salt.
2. Mix milk and egg together. Combine and whisk together with rye flour to form batter.
3. When ready, cook in waffle maker to serve.

Horseradish Cream
60g horseradish puree
100g fresh cream lightly whipped

Lemon Fennel
1 fennel bulb
Iced lemon water

Method
1. Combine horseradish puree and whipped cream.
2. Slice fennel bulb thinly into iced lemon water. Drain when ready to serve.
3. Rub off excess salt cure and thinly slice salmon.
4. Serve with waffle, a side dish of the horseradish cream and side dish of lemon fennel.

Main: Roasted Lamb Backstrap with Garden Herbs and Agria and Sweet Potato Presse Recipe

Ingredients
2 lamb backstraps
1 cup garden herbs — we have used flat-leaf parsley and mint, coarsely sliced.
½ cup toasted panko bread crumbs
Sea salt
Cracked black pepper
1 thyme sprig
Knob of butter
Olive oil to seal and cook
3 medium sized agria potatoes, peeled and sliced thinly
2 medium sized golden kumara, peeled and sliced thinly
100ml olive oil
1 tbsp picked fresh thyme

Confit Garlic
8 garlic cloves in their paper
½ cup olive oil

Pan Juice
1 cup beef stock
½ cup red wine

Method
1. Pre-heat oven to 180°c.
2. Line a small baking dish with grease proof paper. Layer up the sliced agria and sweet potato. Adding thyme and sea salt as you layer.
3. Cover again with grease proof paper and place a weighted pan on the top.
4. Bake in a pre-heated oven for about 30 minutes, until the potato is soft and tender with the tip of a knife.
5. For confit garlic, warm olive oil and whole garlic cloves together in a small pot. Repeat with heating and cooling about four times, until garlic resembles and feels like roast garlic.
6. In a medium pan, sear off the seasoned lamb fillets and brown on both sides. Add the sprig of thyme and butter, bast in the pan for 3 minutes. Set aside to rest ready for serving. Pour in the red wine and reduce to a sticky syrup, add in beef stock and reduce by half.
7. Take out the potato and brown it under the oven grill.

To serve:
Slice the lamb, place on the potato, season with fresh garden herbs and toasted bread crumbs, pour around the pan juices, add two warm garlic confits in the paper and a drizzle of the garlic oil to the plate.

Dessert: Vanilla Bean and Brown Sugar Scorched Ruby Grapefruit Custard Tart Recipe

Ingredients
180g unsalted butter softened
80g icing sugar
2 egg yolks
25ml cold water
250g plain flour
1 egg for wash

Method
1. Pre-heat oven to 160°c.
2. Use a mixer with the paddle attachment. Work butter until smooth.
3. Add in icing sugar and mix until smooth.
4. Combine eggs and water in a side bowl. Add to butter to just incorporate.
5. Add flour and work slowly so it binds and crumbles.
6. Dust the benchtop and hand knead the dough until smooth. Cover and refrigerate for about 30 minutes.
7. Dust bench and roll out pastry to about 3mm thick.
8. Spray the tart liner with non-stick and carefully line the tart. Press down the sides and trim.
9. Egg wash, line with grease proof paper and baking beans.
10. Bake in oven for 20 minutes to seal off tart case.
11. Remove and allow to cool.

Vanilla Bean Custard
Zest of 3 lemons
150ml lemon juice
160g castor sugar
330ml cream
2 whole eggs
2 egg yolks
1 vanilla bean split

Method
1. Set oven to 110°c.
2. Combine the lemon juice and sugar, heat to dissolve sugar. Add zest, infuse and pass.
3. Heat cream with vanilla beans.
4. Whisk eggs and yolks together, add over lemon sugar and then vanilla cream. Thoroughly mix.
5. Pour into cooled pastry tart case and bake at 110°c for about 45 minutes. It should be set on the edges but still wobbly in the centre.
6. Allow to cool on the bench. Refrigerate ready to use.

Ruby Grapefruit Brown Sugar to Decorate
2 ruby grapefruit
½ cup brown sugar
¼ cup water

Method
1. Slice the grapefruit into segments.
2. Combine the brown sugar and water and warm to dissolve.
3. Line tart top with grapefruit. Brush lightly with dissolved sugar and caramelise with blow torch.
4. Slice and serve.

www.feelgoodwithflowers.co.nz

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Editors Picks: Discover all the beauty products the Denizen team is loving right now

25 Aug 2021

Branching out and trying a new beauty product is no small thing — it comes at a cost, and it’s important to know that what you’re about to dab on your face, slather on your skin or massage into your hair is worth the effort. Getting recommendations from a trusted source is key, and that is why we at Denizen have decided to share our current favourite beauty picks.

It turns out there are quite a few (what can we say, we’re beauty buffs), but what better time than alert level 4 lockdown to start implementing an improved routine? You can always keep your camera off for that Zoom if you’re too busy sheet-masking and, hey, even if you’re living in loungewear, at least your skin and hair will be glowing.

Claire Sullivan-Kraus, Editor-in-chief:
Dr. Barbara Sturm Hyaluronic Serum
I use this product day and night. I definitely notice an immediate plumpness in my skin and minimising of fine lines upon applying it. The trick to using hyaluronic serums is to always follow with a really good moisturiser so that the hyaluronic can draw moisture from the additional layer of moisturiser rather than drawing it from your skin.

Augustinus Bader The Rich Cream
I’ve been a Bader convert since it first launched in 2018 having secured a highly coveted bottle of The Rich Cream on an overseas trip. Thankfully I can now get it from Spring Spa, who are New Zealand’s exclusive stockists. It’s not as heavy as some creams I’ve used, but it definitely leaves me feeling intensely moisturised, and after all the fuss about facial products being just as important on the rest of your body, I’ve happily jumped on the bandwagon with The Body Cream too — and have never looked back.

111Skin Rose Gold Masks
Anyone who knows me, will be familiar with my propensity for a sheet mask. An absolute essential before any night out, the 111Skin range (in particular, the Rose Gold one) will immediately erase any signs of wear and tear that life throws over my face, leaving my skin silky smooth and ready for makeup application. The dedicated eye masks are a lifesaver… and are a permanent resident in my handbag for quick fixes when time doesn’t allow for a full mask.

Aspect Skincare Hydrating Mask
A girlfriend recently put me onto this in Queenstown, where the colder weather can wreak havoc drying out the skin. I’ve taken to slathering this on my face at night and sleeping in it. The results the next morning are impressive.

Brianna Kirkham, Content Manager:
Davines Love Smoothing Shampoo
The shampoo and conditioner in this set are nourishing but doesn’t weigh down my super fine hair. It’s also great for those with unruly curls.

Go-to The Removalist Clay Mask
This clarifying clay mask is not your typical clay mask — it leaves my skin feeling bouncy and fresh, rather than tight and dry which can be associated with some clay masks!

Laniege Lip Sleeping Mask
While the name might be ‘sleeping mask’ I use this super moisturising lip product all day and it doesn’t dry my lips out in between applications like some lip balms can.

Briogeo Don’t Despair, Repair! Deep Conditioning Hair Mask
I’m obsessed with this and use it once a week. Super hydrating, it helps with hair breakage and controls frizz.

Rosie Herdman, Deputy Editor:
Revitalash Advanced Lash Serum
I was always sceptical of this serum’s efficacy, but after using it for a month religiously, I’m blown away by the results and now have people asking me unprompted if my eyelashes are real. My tips are to make sure you use it every day, and I used it in the morning, after all my face creams/base makeup, and before eyeliner or mascara. I let the serum sit on my lashes for a good amount of time before going in with another product too, to really make sure it’s doing its job.

Paula’s Choice Clinical Niacinamide 20% Treatment
I highly recommend this to anyone who’s looking to improve the texture of their skin and address bumpiness and marks. I wasn’t expecting to love it as much as I do, but when I apply it regularly after washing my face and before serums or moisturising, I notice a huge difference.

Emma Lewisham Skin Shield Take On The Day Crème with SPF 30
I’m yet to find a daily sunscreen that I love more than this product by local brand Emma Lewisham. I apply it as the last step over my moisturiser, and it gives a lovely glow and hydration to my skin as well as being made with 100 percent natural ingredients.

Weleda Skin Food Light
Continuing on the natural buzz, I’ve been using Weleda’s Skin Food Light daily as, this winter, for the first time I’ve had patches of rough, dry skin. While the original Skin Food is much too heavy and greasy for me, the Light formulation is more spreadable and wearable, and is the only thing I’ve found that completely erases those dry patches.

Cara Allan, Account Manager:
Rosalique 3 in 1 Anti-Redness Miracle Formula
This product range is specifically formulated for sensitive skin that has a red undertone and makes the perfect base for a “no makeup” makeup look. Applying a little extra concealer where and when necessary, most days I need little else. Not to mention it is SPF 50.

Alpha-H Vitamin
This serum is a recent addition to my regime and I love it. It’s lightweight, hydrating and helps with achieving a natural glow, whilst working to protect my skin barrier.

Mecca Cosmetica Bright Eyed Eye Mask
Extra hydration is key in winter and I find using these masks before applying makeup for a night out or a special event, plumps my undereye and helps with fine lines.

Biorderma Sensibio H20
An easy but super effective way to wipe away the day (whether it be makeup or just SPF). I love Sensibo H20, it clears your skin quickly, whilst being really gentle. I use this as part one of my two-step cleanse routine (usually followed by Aspect Mild Clean).

Fliss Grennell, Advertising Manager:
It Cosmetics Your Skin But Better CC+ Cream SPF 50
I’m currently battling some delightful pregnancy dermatitis, so I love that this has been created for sensitive skin types with skin-loving ingredients and doesn’t feel like you are doing harm to your skin when wanting to cover up. It also feels nice to apply and gives good coverage.

Codage Paris Moisturising Mask
This mask is an absolute treat, it makes your skin glow and feel so nourished. I apply after the Joanna Vargas Exfoliating Mask, and it makes you feel like you’ve really done something kind for your skin especially while we can’t currently go and get a facial.

Josh Rosebrook Hydrating Accelerator
I like to keep this in the fridge for a refreshing face spritz, it makes my skin feel juicy and plump.

Niod Multi Molecular Hyaluronic Complex
I often get quite dry skin in winter, so this feels like a big old drink for my skin before applying the Doctor Rogers Restore Moisturising Face Lotion.

Fran King, Art Director:
Sunday Riley Juno Antioxidant + Superfood Face Oil
This face oil is full of antioxidants, omegas and vitamins, leaving my skin feeling hydrated and replenished. It gives the skin a healthy glow and I like that it doesn’t become greasy or sticky after use.

Kosas Brow Pop Dual-Action Pencil and Air Brow Clear Lifting Treatment Gel
I love that this brow pencil is dual-ended so I don’t need a separate spoolie brush and the triangle tip is really easy to use. The Kosas brow gel is the perfect addition to set your brows in place all day long.

VERSO Day Cream
This cream is super nourishing which is perfect through winter. It absorbs really quickly and gives my skin a healthy glow. Formulated with active ingredients like retinol 8, niacinamide and turmeric it’s no wonder that it has quickly become one of my favourite day creams.

EltaMD UV Clear Tinted Broad-Spectrum SPF 46
This oil-free, lightweight formula doesn’t feel like it’s clogging my skin which is always a plus for me. It also has a bonus of skin-improving ingredients like niacinamide, hyaluronic acid and lactic acid.

Jessica-Belle Greer, Features Editor:
Giorgio Armani Luminous Silk Foundation
Inspired by the feel of charmeuse silk, Giorgio Armani’s cult-followed Luminous Silk Foundation offers smooth, soft coverage with a light glow. I keep a pretty pared-back makeup routine and love how effortless and elegant this product is. It lives up to the hype.

Emma Lewisham Supernatural Collagen Boosting 72-Hour Hydration Crème Riche
Emma Lewisham has slowly been taking over my skincare regime but the product I apply the most is the Supernatural Collagen Boosting Crème Riche. It’s decadent to the touch and smoothes over my skin. Most importantly, its green tech ingredients deliver radiant results. I’ve had so many compliments on my complexion since I’ve started using it.

Aesop Resurrection Aromatique Hand Balm
I don’t know how Aesop does it, but its hand and body creams often smell like there is a whole world bottled within them. Now that our hands are needing more care and attention as a pandemic precaution, I can’t put down the Resurrection Aromatique Hand Balm — a blend of fragrant botanicals and skin-softening emollients for rich hydration.

Sothys Gourmand Lip Scrub & Balm Duo
The one beauty tip my mother taught me was to always look after your lips, so I love this lip scrub and balm duo from Sothys. The scrub smells beautiful and buffs away any dead skin, while the balm melts right in to nourish and protect. When I’m going out, it ensures my lipstick goes on that much smoother, too.

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Tiffany & Co.’s groundbreaking campaign stars Beyoncé and Jay-Z in some of the world’s most famous jewellery pieces

24 Aug 2021

Marking not just one but several historic firsts, the stars of Tiffany & Co.’s new campaign are none other than two cultural icons who form one of the most powerful couples on the planet: Beyoncé and Jay-Z.

Celebrating modern love, the ‘About Love’ campaign marks the first time the duo has appeared in a campaign together, and is the latest evolution in the heritage brand’s new creative direction.

The seminal occasion required some of the house’s most spectacular jewels. Beyoncé looks incredible in her form-fitting black gown, a perfect backdrop to the iconic 128-carat, 82-faceted Tiffany diamond. In another seminal moment, she is the first Black woman to wear the piece. The famous stone was unearthed in South Africa in 1877 and has been worn by only three other people — Mary Whitehouse, Audrey Hepburn and Lady Gaga.

Beyoncé and Jay-Z appear in front of a never-before-seen painting by Jean-Michel Basquiat.

Jay-Z also cuts a polished figure in his black tuxedo; the rapper is wearing one-of-a-kind cufflinks, refashioned from lauded 20th-century jeweller Jean Schlumberger’s A Bird on a Rock brooch. He also wears the eye-catching Apollo brooch in platinum, yellow gold and diamonds, one of Tiffany’s new engagement rings for men, and a host of other incredible pieces.

The campaign was lensed by Mason Poole, and (in yet another groundbreaking moment) a never-before-seen painting by Jean-Michel Basquiat named ‘Equals Pi’ is featured throughout. The remarkable 1982 painting has been in a private collection from its creation until now, and is coincidentally the perfect shade of Tiffany blue, another reason for its suitability.

Styled by June Ambrose and Marni Senofonte, there is also an accompanying video directed by Emmanuel Adjei, who directed Beyoncé’s visionary 2020 film Black is King. The film will be released on the 15th of September, and features a musical performance of the ‘Moon River’ — made famous in the 1961 film Breakfast at Tiffany’s, it has been covered by Beyoncé and captured by Jay-Z on Super 8 Camera.

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A post shared by Beyoncé (@beyonce)

The final facet of the house’s partnership with the Carters is a pledge from Tiffany & Co. of USD$2 million towards scholarship and internship programmes for Historically Black Colleges and Universities (HBCUs).

“Beyoncé and Jay-Z are the epitome of the modern love story,” Alexandre Arnault, executive vice president of product and communications, said in a release. “As a brand that has always stood for love, strength, and self-expression, we could not think of a more iconic couple that better represents Tiffany’s values. We are honoured to have the Carters as a part of the Tiffany family.”

www.tiffany.com

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This viral pasta recipe creates a ridiculously simple (and totally delicious) dish that you need to try

23 Aug 2021

Chances are if you’re on TikTok (or frequent any form of social media), this trending baked feta pasta recipe will have popped up on your feed over the past year. Ridiculously simple and insanely delicious, this recipe uses everyday ingredients, creates minimal dishes and takes just a few easy steps, which even novice cooks can nail. We agree this viral sensation is definitely worth the hype, so why not take the time during lockdown to try it and decide for yourself?

Baked feta pasta recipe

Ingredients
500g cherry tomatoes
4-5 garlic cloves, unpeeled
A block of feta
½ cup olive oil
Salt and pepper
Dried oregano
350g (approx) pasta of choice such as rigatoni, macaroni, fusilli or orecchiette
Fresh basil, sliced or torn

1. Preheat oven to 200°C.

2. In a baking dish, add the cherry tomatoes and garlic cloves. Nestle the block of feta into the middle of the baking dish. Pour over olive oil and season with salt, pepper and oregano.

3. Bake in the oven for approximately 30 minutes, or until the tomatoes are bursting and the garlic is soft.

4. While the feta and tomatoes are cooking, cook your pasta of choice in a pot of salted boiling water. Once cooked, drain and reserve.

5. Once the feta and tomatoes are cooked, remove from oven. Fish out the garlic cloves, peel and mash them back into the mixture. Add the fresh basil. Stir to combine all ingredients together into a sauce.

6. Add your pasta. Stir to combine and coat the pasta in the sauce. Enjoy.

This dish is easily adaptable and can be tweaked to suit your preferences — you can add chilli flakes, lemon zest or extra herbs such as parsley to the end result.

@cookingwithayeh

Baked Feta Pasta is def worth all the hype!! Inspired by the lovely @feelgoodfoodie ? #fyp #foodtiktok #bakedfeta #pasta #foryou #foryoupage

♬ Taste It – Ikson

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Satisfy your fried chicken cravings with this delicious burger recipe

22 Aug 2021

Now is the time for comfort food and guilty pleasures. Fried chicken burgers are the modern day chicken soup, fixing problems you didn’t even know you had. This golden goodness comes from Polly Markus, so you know it’s a fabulous take on this fast food staple.

Widely admired for her exceptional culinary prowess among friends and family, Markus shares her gastronomic delights via Miss Polly’s Kitchen for us all to enjoy at home.

Polly’s fried chicken burger recipe
Serves 4

Ingredients:
Chicken marinade
800g chicken thighs — boneless and cut in half
1 cup buttermilk
2 tsp salt
¼ tsp smoked paprika
1 tsp paprika
½ tsp cayenne pepper
½ tsp garlic powder

Seasoned flour
1 tsp pepper
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1½ cups flour
4 tbsp buttermilk (you can use the milk from the marinade)
1½ tbsp baking powder

Buns and preferred burger ingredients (sliced tomato, pickles etc.)

Method:
1. Place the chicken in a large bowl, add the salt and spices, stir into the chicken, then add buttermilk.
2. Leave in the fridge for at least 4 hours, ideally overnight is best.
3. Once the chicken has been marinating for your desired time, start heating a pot of oil on a medium-high heat, I used 500ml of light olive oil.
4. In a separate bowl, mix the dry ingredients together, then add the buttermilk, stir it together with a fork until the clumps are even. (This is not meant to be a batter, just a lumpy flour mix.)
5. Have a tray ready next to your pot. Using one hand grab a piece of chicken and cover it in the flour mix, ensure it is thoroughly covered (clumps and all) and place on the tray.
6. Have another tray ready with paper towels for the cooked chicken.
7. Carefully place the chicken into the oil (I did four pieces at a time, be sure not to overcrowd the pot).
8. Cook on one side for 3 minutes and turn then cook for another 2 minutes. Remove from the pot and place on the paper towel and repeat until finished.
Note: If the chicken starts to go brown too quickly, turn the heat down slightly.

To serve:
Eat on its own or serve between your preferred style of buns with your favourite fillings.

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