Regardless of how well-furnished an interior might be, no space is complete without the right lighting. It is an imperative design detail that, too often, gets overlooked, and can result in even the most well-considered homes falling woefully flat.
That said, on our perpetual hunt for lighting that will bring our homes to life, we have stumbled upon a new collection that ticks all the boxes. Meet the Hashira Lights by Norm Architects for Menu. Boasting strong, cylindrical shapes and finishes that evoke traditional Japanese Washi paper lanterns, the Hashira table lamps, floor lamps, and pendants (in various sizes and configurations) are sleek, modern and refined. On the one hand, they offer a bold design statement thanks to their pillar-like structures and unfussy material finishes, while on the other, they deliver softness to a space, thanks to the way in which their translucent fabric shades diffuse light perfectly.
Conceived by the inimitable duo behind Norm Architects, Kasper Rønn and Jonas Bjerre-Poulsen, and available locally from Tim Webber Design, the Hashira collection is as much an ode to Japanese design as it is the embodiment of its creators’ Scandinavian sensibilities. And with silhouettes to suit any kind of space, taste or need, it has quickly become a collection to which we can turn to ensure the light inside is always right.
The partnership between renowned artist and designer Jean Schlumberger and iconic jewellery house Tiffany & Co. began in 1956, when the latter’s chaiman asked Schlumberger to take up the role of Vice President. It was a pairing that resulted in some of Tiffany & Co.’s most recognisable and memorable jewellery designs (from the Bird on a Rock clip to the intricate paillonné enamel bangles) where the combination of Schlumberger’s unique ideas and Tiffany & Co.’s unmatched craftsmanship created the conditions for rich creativity and innovative, timeless designs.
Deeply inspired by nature in his work, Schumberger was known for using gold and precious stones in a fluid, lyrical manner. In his exquisite, high-jewellery pieces for Tiffany & Co. Schlumberger honoured the beauty to be found in the natural world, reimagining deep-water shells, exotic plants, fantastical birds and sea creatures in exquisite stones and precious metals. His singular approach to gold captured the real movement and dynamism of his subjects, and his vision for high jewellery that was more than just the sum of its materials resulted in enduring, iconic pieces that cemented Tiffany & Co.’s legacy.
Here, we shine a light on some of Schlumberger’s most important, high-jewellery pieces for Tiffany & Co — photographing them alongside elements of the natural world that contributed to their creator’s inspired vision.
Catch of the Day Combining 18-karat gold with 69 cabochon turquoise stones and seven round tsavorites, this Schlumberger for Tiffany & Co. Fish Brooch is a spectacular example of creative craftsmanship.
Second Skin Schlumberger’s iconic paillonné jewellery is made by layering enamel repeatedly over sheets of gold foil, resulting in rich, luminescent hues. Only a few master craftsman in the world have the skill set to create pieces like this Enamel and Diamond Alternating Bracelet, made from 18-karat yellow gold and platinum and set with 207 round brilliant diamonds.
Forbidden Fruit One of the 21st Century’s most iconic jewellery designs, Schlumberger’s Bird on a Rock for Tiffany & Co. is often used to showcase the brand’s most precious stones. Here, the diamond-encrusted birds sit atop a cushion-cut pink tourmaline, a cushion-cut orange tourmaline and an oval green tourmaline, with delicate pink sapphires as eyes.
Bird of Paradise Schlumberger’s iconic legacy is encapsulated in the groundbreaking, over 57-carat Thistle Necklace. Designed after a field of blossoming wildflowers, it took more than two years to create by hand and is made from platinum, 18-karat yellow gold and 112 round brilliant diamonds.
The classic date-night combo of dinner and a show is a failsafe option for any night out, and (in our humble opinion), is one of the best things to do over winter. Here, we round up the theatre shows, films and live music events we’ve been wanting to see, and the best places to book for a bite beforehand.
Dinner at Depot before Long Day’s Journey Into Night at Q Theatre Indulge in a delicious pre-show dinner at Depot before heading five minutes around the corner to Q Theatre for Auckland Theatre Company’s presentation of the 1957 Pulitzer-prize-winning play, Long Day’s Journey Into Night. Boasting stellar performances from an exceptional cast and visionary direction by Shane Bosher, this is one piece of theatre you don’t want to miss.
Dinner at Ebisu before Tate McRae at Shed10 This Sunday, book at table at Britomart stalwart Ebisu, and enjoy a tasty Japanese feast before popping across the road to enjoy the outstanding vocal stylings of Canadian singer-songwriter, Tate McRae. Expected to deliver big things for her first ever New Zealand show, McRae is fresh off the back of a wildly-popular world tour (the artist’s music has been streamed over 3.7 billion times), this is set to be a seriously impressive show.
Dinner at Bar Magda before Louis Baker at the Auckland Town Hall Tucked down Cross Street just off K’Road, and boasting a recently-refreshed menu, Bar Magda is the perfect place to pop-into for an early bite before venturing down Queen Street to watch Louis Baker at the Auckland Town Hall. With billions of Spotify streams as well as a run of sold-out shows around the world, this Kiwi soul/R&B singer has an incredibly powerful, soulful voice, and his one-night-only show is now to be missed.
Dinner at Onemata before Dawn Raids at ASB Waterfront Theatre We suggest booking this one in advance, with Oscar Kightly’s Dawn Raids set to open on the 16th of August. A co-production by legendary Pasifika theatre collective, Pacific Underground and Auckland Theatre Company this compelling, moving show re-visits the infamous Dawn Raids, 25 years on and offers a searing, raw look at a community under seige. Before heading along to the show, enjoy an early dinner at the always-delicious Onemata, located just across the road at the Park Hyatt.
Dinner at Amano before Jimmy Barnes at Spark Arena If you’re going along to enjoy the iconic musical stylings of Jimmy Barnes this weekend, be sure to book in for a satiating pre-show dinner at Amano, just down the road from Spark Arena. Because any night that involves dancing to hits like ‘Simply The Best,’ and ‘Working Class Man,’ requires some serious sustenance.
Dinner at Vic Road Wine Bar & Cellar before Where The Crawdad’s Sing at The Vic If you are yet to try Devonport’s cosy new spot, Vic Road Wine Bar & Cellar, consider this all the reason you need. Pop in for a satiating bite and a delicious glass of wine (from its comprehensive wine menu) before going to catch an 8pm screening of the hotly-anticipated Where The Crawdad’s Sing at Devonport’s charming local cinema, The Vic.
Few Sunday activities are as divine as an afternoon perusing the beautiful shelves of department store Faradays, before finding a cosy spot at Faraday’s Bar to enjoy its Omakase Sundays special — a delicious Omakase Nigiri Box (made by renowned private chef Anthony Price) paired with crisp flutes of Veuve Clicquot’s La Grande Dame Champagne. Price’s take on a colourful yet refined Nigiri Box features the finest ingredients from around the world, including New Zealand kingfish, Mount Cook alpine salmon and deepwater scampi, Hokkaido scallop with ikura, A4 Wagyu beef with crayfish aioli and truffle fries, and zebra cuttlefish ink tamagoyaki with crayfish mayo and Oscietra caviar. The only thing that could make it better, is if it were available the whole weekend…
Enter Weekends at No. 8. Marking the expansion of the extremely popular Omakase Sundays special so that it is able to be ordered all weekend, this delectable new development offers a more interactive twist, where the Champagne pairing is optional, and a new Temaki Box has been added to the mix. The Tamaki Box will comprise a selection of superbly fresh ingredients for customers to hand roll their own sushi with whatever flavour combinations they prefer, and is sure to become a fast favourite. And while we certainly didn’t need another reason to visit this luxurious Parnell spot, we’ll happily take one. (You know where to find us this weekend.)
To celebrate this new menu development, we are giving one lucky Denizen the chance to win Faraday’s Bar’s new Omakase Temaki Box experience for them and three friends, to enjoy with a bottle of Veuve Clicquot La Grande Dame 2008.
Offering a sophisticated slant on sexy, the thigh-high boot has undergone a chic reimagining this season, with a variety of iterations causing us to adopt a more daring look this winter. Whether worn with a cheeky mini skirt or dress, or layered unnderneath some shorts, these boots are staking their claim as the style of the season — versatile, elegant and bold.
From the left: High boots from Burberry, Odeon over-the-knee boots from Balenciaga, Patti Wedge Boots from Louis Vuitton, Amina Muaddi over-the-knee boots from Net-a-Porter.
From the left: Saint Laurent Jane over-the-knee boots from Matchesfashion, Rebe Paris over-the-knee boots from Muse Boutique, Isabel Marant Rira knee-high boots from Mytheresa, Over-the-knee boots from Prada.
The notion of home comforts evokes a different feeling in each of us. For many, it’s evenings spent by a fireplace or memories of cosy days at home, or simply a sense of belonging that warms the soul like nothing else. At this Amsterdam address, home comforts take on a new meaning, where laid-back living is given a plush reimagining, that is both luxurious and perennially cool, and taps into the vibe of the city.
A project by Framework Studio, Residence 606 has undergone an extensive renovation that marries an old world sensibility (thanks to its brick facade and white, timber-framed windows) with a distinctly modern finish. Inside, open-plan-living has been intentionally eschewed in favour of a series of more intimate, purposeful spaces, each designed to provide different moods and moments throughout the day. From the cosy sitting room to the larger living to the timber-walled office, this residence offers as many spaces in which to enjoy private moments as it does areas for family to come together, which makes it the perfect place to retreat from daily life and rediscover a sense of zen.
0419 barstool by Studio G&R for Gallotti&Radice from ECC.
Colours are used liberally throughout, albeit in muted tones, and plush upholstery is ever-present. With soft carpets and velvet furnishings, every space oozes comfort and ease of living. There is a considered use of full curtains, thick enough to retain warmth but not so dense as to block out the light completely. It’s the kind of home where you would slip your shoes off at the door and settle by the fire in the company of a good book. Boasting a fireplace that is subtle but no less welcoming; the use of contrasting stone and timber walls still ensures it is a feature of the living space while remaining practical and unobtrusive. It is the use of these different, warm, woody tones throughout the home that keep white walls from appearing too cold or clinical — a clever use of contrast by the designers.
In the kitchen, perhaps, is where the design dichotomy at play here is most obvious, where cutting edge Gaggenau appliances and modern furnishings like Gallotti&Radice’s 0419 stools fit seamlessly into a space that oozes old-world luxury. Here, undulating marble countertops set the tone of the room, reflected in the speakeasy-inspired breakfast nook that lends a relaxed edge. Natural light flows through the kitchen’s adjacent glass doors that open out onto a tiled terrace surrounded by gardens, in which an eye-catching stone table promises the perfect setting for any alfresco dinner.
Running through the centre of the home, the staircase offers a neutral zone where carpeted stairs connect marble landings that lead from the common areas to the private spaces upstairs. In the nursery, a colourful, whimsical palette creates the perfect area for little ones, while exposed beams and sloped ceilings harken to more historic architectural tropes. The master is a meticulously laid-out suite which moves from bedroom to study nook to sleek, walk-in wardrobe, with all spaces perfectly finished with dark timber accents, a pared-back palette and exquisite parquet floors.
Ultimately, what makes Residence 606 so appealing is the way in which comfort has been considered in every aspect — from layout to materials to specific furnishings. And in a world dominated by glass and concrete, allowing space for a little softness and intimacy is a refreshing shift.
More often than not, the food on our plate informs the drink we have alongside it. Whether that’s a crisp glass of white with fresh fish or a cold beer to wash down a burger. Yet rarely do we see the food on offer responding to our drink of choice… Which is why we’re so excited for this upcoming dinner at one of the city’s most exquisite restaurants.
At the beginning of next month, Jervois Road fine dining institute, Paris Butter, will play host to Andrea Marseglia and Sarah Mitchell from Napier’s renowned cockatil bar, Teresa, for a cocktail-centric dinner. Despite serving some of the most inspired tipples in the country, Teresa has remained somewhat under the radar until recently, only known by locals and those in the know seeking inspiration. Now, the cocktail bar is quickly gaining notoriety and was recently nominated as one of the Top 10 New International Cocktail Bars by Tales of the Cocktail.
So in forging an entanglement between food and beverage, it made sense for Paris Butter to team up with these rising cocktail stars to create a one-night-only four-course cocktail dinner experience of epic proportions. Diners can expect to see the level of execution typically delivered by the Paris Butter kitchen, with dishes that respond to the produce of the day, finished with a little culinary creativity from the incredibly talented chefs. And, of course, the cocktails promise to be nothing short of marvellous.
Dinner on Tuesday the 9th of August is now sold out but luckily for you, they have added an extra night, Wednesday the 10th of August. The set menu will be $160 a head for four courses plus matching cocktails. Reservations are essential and are available now.
Much to my great delight, this Sunday is International Self Care Day, and you best believe that I will be spending every moment indulging in the name of this great holiday and treating my body to the love and care it desperately deserves (and is craving) right now.
If self-care is a new concept for you or something that you’ve forgotten to embrace of late, here’s a little inspiration. Self care is at the core of Spring Spa’s ethos, so in my experience, it’s the perfect place to mark the occasion. These three treatments are the ideal starting point, and a great way to while away these rainy days in my eyes. (If you’re feeling exceedingly indulgent, treat yourself to all three.)
LED Light Treatment Amid new and innovative techniques, LED is a treatment I will often return to time and time again, as it genuinely, noticeably works. For those new to light treatments, the concentrated waves found in UV have abundant healing properties, determined by the colour used — each addressing a specific skin concern. Red light, for instance, has been proven incredibly effective in anti-aging, and blue light is known to break down acne-causing bacteria for noticeable results. And on top of the healing prowess, a session under warm light is ultimately so relaxing and rejuvenating.
Balinese Massage While many of our friends are once again venturing to the beautiful tropical paradise of Bali for holidays, and we’re left watching from rainy home, there is a little Balinese paradise to be found in Auckland too. Spring Spa’s Balinese Massage is a return to the spa’s roots, where therapists embrace traditional Indonesian healing rituals for 60- or 90-minutes of complete, utter bliss. This massage style relaxes tension areas using long flowing strokes and pressure point therapy, leaving you limber and considerably less tense, but the experience is a comfortable, enjoyable one.
Emma Lewisham Regenerative Facial Shining a light on considered skincare, this Emma Lewisham facial is the first 100% clean and natural treatment on offer, designed to nourish the skin’s microbiome at every level. This 60-minute treatment delivers high doses of vitamin C, antioxidants, and gentle vitamin A, making good on its promise of addressing pigmentation and restoring the glow and even tone of your complexion. When we consider self-care, this is just what it should feel like.
When Bar Magda opened the doors to its Cross Street basement restaurant, we weren’t sure what to expect. But reimagined into one of the city’s best dining destinations, courtesy of Carlo Buenaventura’s tasteful vision, it is a place that has become one of our weekly go-tos, which is why were were understandably excited to hear about the arrival of its delicious new menu.
Offering dishes that are still grounded in Buenaventura’s roots — a considered and elevated take on classic Filipino foods — this seasonal overhaul offers a refreshing take on the freshest, local produce. From rich, interesting flavours to unique takes on classic dishes, Bar Magda’s new menu proves why this inner-city spot has become so popular.
So, when you next visit (and trust me, you should do so soon), be sure to order one of these utterly delicious dishes with a side of anything else that takes your fancy.
Barbecue octopus with almond satti, preserved kohlrabi and whipped duck fat Perhaps the most divine dish on the menu, this Filipino take on octopus is refined yet authentic. Served hot and fresh, the almost vinegary preserved kohlrabi clashes perfectly with the almond satti — a sauce related to the Indonesian satay, yet distinct in its taste and presentation. Let this dish be your introduction to the greatness that follows.
Braised beef short rib with sauce Paitum and roti If Bar Magda is known for one thing, it is its inspired execution of simplicity. The braised beef short rib is the most outstanding example of this, so tender and practically falling off the bone and topped with a sauce that only heightens the natural flavours. Of course, a healthy side of flaky roti is needed to mop up any extra.
Purple kumara with clover honey soy, goats cheese and Szechuan pickled beetroot Served cold, this dish pays homage to childhood memories with a subtle Filipino take. A classic combination of honey and soy meets a sweeter honey and goat’s cheese, paired with gorgeous seasonal root vegetables. It is a side that could easily be flavoursome enough for a main, and it is one that you shouldn’t go without.
If you have idle hands this winter and an abundance of beet greens, or want to create a meal the whole family can participate in, look no further than Pici’s Orecchiette with silverbeet, chilli, garlic and anchovies. The popular K’ Road Italian eatery — pronounced pea-chee — has shared its simply delicious seasonal recipe, which is made in two parts. The most important, the hand-made orecchiette, is a ‘piccolo’ pasta that’s name means ‘little ear’ in its native tongue. And, we can attest, it’s oddly satisfying rolling these tasty morsels into shape. Practice makes perfect, and there is a video on Pici’s Instagram highlight reels to show you the technique for the recipe below.
Orecchiette with Silverbeet, Chilli, Garlic & Anchovies Recipe
Ingredients: Orecchiette 500g semolina 250ml hot water
Pasta sauce 130 ml extra virgin olive oil 2 tsp chilli flakes 7 garlic cloves, finely sliced 3 anchovies 1 large bunch of silverbeet, roughly chopped 1 lemon Salt, to taste
Method: Part one:Make the orecchiette 1. Pour semolina on a flat surface and make a well in the centre. 2. Slowly add water a little at a time while mixing together. 3. Once combined, knead the dough for about 10 minutes until it is smooth and firm. 4. Wrap in a reusable plastic bag and rest for 1 hour. 5. After the dough has rested, slice and roll into cylinders. Then cut the cylinders into even, small sections. 6. Now to make the pasta shape. Take one piece and hold the knife at a 45-degree angle to your workbench and press and roll to make the shape of a small ear. 7. It will take a few to get the hang of it and it might be ugly, but that’s okay! Keep practising. 8. Sprinkle your orecchiette with semolina and set aside.
Part two:Silverbeet, chilli, garlic sauce 1. In a cold pan add your extra virgin olive oil, chilli flakes and sliced garlic. 2. Cook on low-to-medium heat until garlic is golden. Keep stirring and do not burn. 3. Once garlic is golden add a splash of water and the anchovies. Cook and stir in until dissolved then set aside. 4. Bring a large pot of water to the boil. 5. Season with salt to taste. (Very important.) 6. Boil silverbeet for 4 minutes then place in the pan with the garlic mixure. 7. Add orecchiette to the pot of boiling water and stir. (Use the same water you cooked the silverbeet in.) 8. Wait for them to float and then cook for a further 2 minutes. 9. Scoop out the orecchiette and add into the silverbeet pan with half a cup of the pasta water. 10. Bring to the boil while stirring and reduce to your preferred sauce thickness. 11. Taste and season with lemon and salt. 12. Plate and enjoy!
Pici Tip: If you’ve never made orecchiette before, it might take 5, 10 or even 20 times to get the hang of it. Our advice is to take your time, enjoy the process and do what feels right to you.
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