Author: Claire Sullivan

Having published and edited some of the most influential lifestyle magazines both in New Zealand and in New York, it’s little wonder Claire has an excellent ability to create inspiring editorial content. As Denizen’s Editor-in-chief, she is firmly placed at New Zealand’s authority on the art of living well. In addition to The Denizen (website and magazine), Claire also publishes and edits New Zealand’s leading design magazine and website Design Folio, and is widely regarded as an authoritative figure in the design community.

What exactly is contrast therapy? Discover the wellbeing craze that has everyone running hot and cold

Words Claire Sullivan | 17 Mar 2021

The therapeutic use of hot/cold therapy dates back to ancient civilisations where water was used as a medium for transferring heat and cold to the body for the treatment of various ailments. Drawing from the wisdom of early hydrotherapy practices and current scientific research exploring the many benefits of exposing the body to extreme temperatures, Grey Lynn’s wellbeing haven, Hana, has opened the first contrast therapy room in Auckland.

Adding to their offering of infrared saunas and red light therapy, a fourth sauna treatment room has been created which combines an infrared sauna and an ice bath. A session begins with a pleasant 20 minutes of relaxation in the infrared sauna set at an optimal temperature of 70 degrees Celsius, which gradually heats the body from the inside out. The idea is to get as hot as possible before plunging immediately into the cold bath.

Despite visions you may have of ice cubes floating about in the bath, the specialty tub that Hana has installed allows for the temperature to remain at a consistent six degrees Celsius, no ice cubes required. Clients immerse themselves in the bath for a period of 1-4 minutes, depending on their tolerance levels. I lasted a reasonable 2.46 minutes in this first dip.

The transition from hot to cold is then repeated once more by returning to the welcoming warm sauna for a further 20 minutes, followed by one last plunge in the cold bath for up to 4 minutes. Interestingly I found it much easier to last the full 4 minutes on my second immersion. My session then ended with a shower and one incredibly invigorated demeanour.

So why on earth would you expose yourself to such torture you ask? The science behind it is very much a yin and yang approach to wellbeing. As the infrared wavelengths of light from the sauna penetrate into tissues, toxins are dislodged and released through sweating. This heat supports the dilation of blood and lymphatic vessels, encouraging circulation to flow to the periphery whereas immersions in the ice bath constrict these vessels to redirect circulation towards vital organs. The pulsing pump-like action of vessels created by contrast therapy helps flush waste out of the body and reduces inflammation and pain.

Exposing the body to these temperature extremes also triggers the production of heat shock and cold shock proteins, which repair damaged proteins and cells, increase immune system response and speed up muscle recovery. In situations where there is injury to muscles and other tissues, contrast therapy reduces inflammation and alleviates pain. It helps to speed up muscle recovery post-workout as well as combating fatigue after an intense workout.

Furthermore, regular cold immersions also increase metabolism, supporting healthy weight management. The cold shock response induced by ice water immersions has a protective effect on the brain and may reduce the risk of neuro-degenerative diseases such as Alzheimer’s.

So the benefits are pretty compelling, but how often does one need to expose themselves to such extremes for results? According to Hana owner Sara Higgins, “this depends on what you are trying to achieve from the treatment. If it’s for improving general wellbeing, a session a week would be hugely beneficial. If it’s to support an inflammatory condition or speed up muscle recovery post work-out or training, then more regular treatments will be required.”

www.hana.nz

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Been invited on a boat? Follow our simple guide to ensure your first time is not your last

Words Claire Sullivan | 12 Feb 2021

With a packed sailing schedule on the horizon and (hopefully) an invite or two out on the water to look forward to, now is the time to brush up on the dos and don’ts before you step onboard. Cement your status as the perfect guest by familiarising yourself with the eight golden rules of boat etiquette. You’re welcome.

Be grateful
Keep in mind, boats aren’t cheap to buy or maintain. Your host is spending his or her time and money to take you out, so don’t act like a buffoon at a frat party. There’s a certain degree of gauche swagger that some people adopt when stepping onto an impressive boat. Be sure to remember that your hosts have gone to some sort of effort for you, so be appreciative and impressed, this is not the moment to be nonchalant.

Leave the shoes behind
Yes, they may well be called boat shoes, but they are not likely to see the light of day on board the boat. Be prepared that you will be asked politely to remove your shoes. Therefore, foot maintenance is a must prior to departure. And if your host requests that you wear your stilettos on board, ask to leave immediately.

The Captain is in charge
This point is non-negotiable. While he/she may not always be at the helm, they are most certainly the dictators of the day. If they ask you to move, shut up or turn the music down, do it. On that note, the Captain also chooses the music — end of story.

Sunscreen
Regardless of whether the sun is shining or not, you will get burnt on the water. Show some respect to the boat’s owners by applying sunscreen before you embark. Sunscreen is notorious for damaging upholstery. On that note, under no circumstances, should one arrive on board with a fresh spray tan. If your tacky tan marks the upholstery, you can kiss your days on the water goodbye.

Don’t be late
There is nothing more disrespectful than arriving late, particularly when there is a race to watch. With speed limitations on Auckland’s Harbour at a 5 knot snail pace, any delays will guarantee your vessel is the last to the course, and therefore misses getting a good view of the on water action.

Bring something
While it’s most likely that the entire day will be catered for, including food and beverages, it is just polite common decency to turn up with a bottle of something decent to thank your host for the trouble and expense they have gone to having you on board.

Pack the right clothing
Some may be surprised to learn that sailing is a high wind stakes sport, not a day of sunbathing and swilling cocktails in a gentle breeze. Come prepared for cold blustery winds, rain and a decent amount of sunshine.

Dropping the kids off at the pool
A sensitive subject for all on board. The best approach here is to ensure you have made all practical efforts to disembark your own personal bodily issues prior to boarding the boat. If this is not the case, be sure to follow the instructions for the boat’s toilet use. While number ones are acceptable and inescapable after plenty of drinking, number twos have been known to cause catastrophic outcomes for all involved. You have been warned.

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Jeweller Grant Partridge on 45 years in the family business, his passion for the craft and the question of succession

Words Claire Sullivan | PHOTOS Jeremy Hooper | 2 Jan 2021

Few businesses in New Zealand can claim to have as prestigious a history as Partridge Jewellers. Family-operated since the 1800s, with the sixth generation now working in the business, it is a veritable dynasty —a fact that isn’t lost on its current leader, Grant Partridge.

Having worked in the family business since he was 16 years old, Partridge has brought a unique vision to its operations, working tirelessly to establish the Partridge name as inexorably entwined with the highest-quality jewels and jewellery designs in New Zealand. Under Partridge’s leadership, the business has grown in size and significance thanks to its exclusive relationship with some of the world’s most coveted luxury brands.

Here, Partridge discusses jewellery-making today, his father’s advice and the question of succession.

I officially started in the family business in 1976, I was 16 and fresh from high school. But really I started helping out much earlier, I grew up in the business, helping out during school holidays and on weekends.

You can’t help but feel proud to be part of something that has 156 years of history all with one family. I am the fifth generation and have three children who also work in and around the business. I feel so lucky to have been given the opportunity to take over what I see as such a legacy for my family.

As I get older, the main drive of my place in the business is focused on setting it up for the generations to come so that they can be given the opportunity to have the same fulfilling and passion-filled career like I have had. It is amazing to see how we have taken the knowledge, expertise and craftsmanship of all the generations before us, and modernised them for today. My daughter is a jewellery designer, my son the assistant manager of our Wellington store, while my youngest son, who’s just turned 21, is learning his business skills at KPMG and will hopefully move into the business at some stage too.

People would be surprised to know how passionate I really am about jewellery. I have a long-standing love affair with coloured stones and diamonds. Even after 45 years in the business, I spend my weekends in the office going through all of the individual stones, much like I did when I started out. The pleasure I gain from the stones and the end design is what continues to motivate me today.

Jewellery making is very rewarding. Imagining the design through to the finished creation is so satisfying, particularly when you see the emotion it brings the eventual recipient. Knowing that we are giving people something they can treasure for a lifetime is an amazing feeling and something I am so fortunate to be part of. At the end of the day, the most rewarding part of the job is the knowledge that each piece means something so different and unique to every person.

I’d like to learn how to slow down. I am so passionate about our business that it totally consumes me, it is my job, my passion as well as the fulfilment of my dreams.

My father always said “Don’t put off until tomorrow something you could do today”, and I really live by this. I carry notebooks filled with To Do lists that I am forever trying to tick off.

I think that the generations before me would be proud of what the company has become in all aspects of our business, from the craftsmanship we uphold to the brands we carry.

I secured the Rolex agency in 1987 for our Wellington store. Then we opened our Queen Street boutique and secured brands such as Cartier and Patek Philippe. We also became the only Argyle Pink Diamond dealer as well as the exclusive representative for De Beers with their Forevermark brand. The significance of these brands changed the perception of our business immediately. I find the watch industry so inspiring, having the influence of so many international experts in their field helps me with my vision. I definitely have a lot of pride that some of the world’s most exclusive watch brands chose to partner with Partridge Jewellers in New Zealand.

My parents always worked hard. I will be forever grateful for the opportunity to be part of something so much bigger than I ever dreamed of, and something that I will always be able to look back on with pride.

I love browsing through watch and jewellery stores overseas. I have many memories with my own children, making them stop on our family holidays to look at the latest designs in my favourite boutiques. I am sure this is one thing they will remember forever, and no doubt plays into the passion for the craft I am seeing in them as they grow up.

Running a business alone can be daunting, but knowing that I have my entire family of over 85 staff in full support of my decisions is so important to my confidence in leadership.

My father was the most influential person in my life. He was a great role model, a tough taskmaster, a very hard worker and always fair, generous and kind in so many ways.

www.partridgejewellers.com

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Decorated sailor Brad Butterworth on his stellar career, working for the Swiss and which team he thinks will win the next America’s Cup

Words Claire Sullivan | PHOTOS Jürg Kaufmann | 16 Dec 2020

Any Kiwi who watched with interest as Sir Peter Blake’s Black Magic won and then defended the America’s Cup in 1995 and 2000 will know who Brad Butterworth is. The same people probably also remember the controversy he and a contingent of his teammates caused when they left Team New Zealand for Switzerland, going on to compete for Alinghi, and taking the America’s Cup from their former team’s hands. But there’s more to Brad Butterworth than what most people know.

Quiet but observant and undeniably shrewd, the four-time America’s Cup winner, Hall of Fame inductee and multiple World Champion is a passionate advocate for sailing, both here and overseas. In fact, having left school early to be a sail-maker at 16, Butterworth’s life has been largely defined by his love for the sport. He’s currently back in New Zealand for the upcoming America’s Cup, having been hired by the Challenger of Record, Prada, to manage relations between the Italians and the Kiwi organisers.

Here, Butterworth talks about how other people see him, Team New Zealand’s chances of winning the America’s Cup and who he’d love to meet.

I think people’s perception of me is that I’m a bit mischievous. But the truth is, regardless of what team or country I’m representing, I really put everything I’ve got into making a success of it.

I’d like to be known for helping to continue to see the sport of sailing thrive here in New Zealand at every level. It’s great to see junior sailing so popular right now, and Covid has had a great impact on getting older sailors back out on the water. I’d love to have some responsibility for continuing this passion for sailing in New Zealanders.

People would be surprised to know that I love the mountains, I love mountain biking especially in the summer in Switzerland.

One of the most important things I have learned is the power of listening first before you talk or respond. People probably think I’m quiet and reserved, but really I’m just taking it all in before I react. I’m never the first to talk in any situation. I think this is a particularly important trait for young people to take on board when dealing with older, wiser people.

People gave me a lot of grief when I left New Zealand to work with Alinghi, but what no one realises was that I had already spent a huge amount of time training and working internationally with the likes of Dennis Conner, prior to sailing for New Zealand.

My father taught me to sail on Panmure Basin when I was five years old. At 16 I left school to become a sail-maker. I was really fortunate to go on and work for great sailors like Dennis Conner and others that taught me the skills that helped me later on when I joined the New Zealand team.

My entire family moved to Switzerland in 2001 because of the job I secured with Alinghi. After that we just stayed on, because the kids were settled in school, and we really just have the most amazing life there. But I am still very much personally invested in New Zealand with business, so we return every year over the summer to Waiheke.

When I was young I really had no idea what to do as a career, so I just stuck with the sport that I loved, and it turned into a career, which is a pretty cool thing.

I perform at my best when I work with people I like and respect and that are extremely intelligent. That has been the key to the success of any team I have been part of, whether it was Team New Zealand (1995 to 2000), or the Alinghi team (2003 to 2010), or even now with my involvement with Prada — we always make sure we have plenty of team members that are smarter than us.

I’d love to collaborate with Toto Wolf and his F1 team. I think when there is that much money invested, and it’s all so technical, it would be a wonderful learning experience on how they operate at such an extremely high calibre of teamwork.

I live by a rule of conduct where actuals have to exceed expectations.

Sailing is a sport like no other, that pits man against the elements. It’s utterly intoxicating.

The America’s Cup is hard to win, as it should be for such a trophy. But reducing the conquest or quality of teams by limiting participation through excessive costs (while it might make the conquest easier) is limiting the attraction and achievement.

I’m old fashioned and ultimately I’d love to see an America’s Cup regatta that had boats racing back in the water [as opposed to foiling above the water as they currently do].

When I left New Zealand after the 2000 Cup to work for Ernesto Bertarelli’s team Alinghi, it was a really exciting time for me. Starting fresh and being able to work with some of the most incredible people in our field from all over the world was an amazing experience. When you work in that kind of environment you are exposed to so much more. Having the opportunity to learn about business from someone as successful as Bertarelli, through just listening and observing, was so motivating, and something I am incredibly grateful for.

I’d love to meet Sam Neill. I’ve always thought he’s an amazing New Zealander. I bet he’s got some great stories to share. Also the fact that he owns a vineyard, makes me feel like we would have a lot in common.

People always assume that I’m unapproachable. Because I’m quiet and thinking, I guess I can come across as aloof. But I really do like people.

I am very humbled by the help and support I have received over the years, from family, colleagues and the public, even lately I’ve been humbled by the respect that I have.

I definitely think the Kiwis will win this America’s Cup, those young guys [Peter Burling and Blair Tuke] are really special sailors.

My family would describe me as mischievous, and fourth in line after the dog. I intend to come back and have the dog’s life. It’s living the dream.

My colleagues would describe me as a team player, who’s maybe a little devious but reliable, I hope. When we were back working with Sir Michael Fay on Black Magic, he got us to all do these psychological tests, I scored extremely highly in the shrewd department, so I think you could say I am very good at finding the twist in order to achieve success.

As I get older I’m definitely becoming more risk orientated. With experience comes an ability to understand the outcomes of taking risks that will pay off.

I am a hopeless fisherman, but I love it.

Peter Blake’s death at the hands of pirates in Brazil, had a huge impact on me and my mates. He was so influential to so many of us, not everyone got to sail with him, but he was an amazing seaman who taught us all seamanship. He wasn’t into the tactics, but as far as building a team, everyone working with Pete was working for a common goal. He was just such a likeable guy. So to have someone so pivotal in your life die so tragically was hard to deal with.

I find owning a vineyard [in Martinborough] a real adventure and commitment. We have been so fortunate to have inherited such very good people, so the wine is really special.

I am humbled by what Kiwis achieve and how we are viewed globally as being very honest, capable and down to earth, I hope as a nation we can continue to uphold our reputation and perception.

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Executive chef Gareth Stewart on kicking off his career at 15, guilty pleasures and key advice

Words Claire Sullivan | PHOTOS Josh Griggs | 4 Dec 2020

With a career that spans almost 25 years and two continents, Gareth Stewart was always destined for success. With his first big break — landing a job at London’s prestigious Claridge’s Hotel — at the tender age of 18, Stewart went on to work in the kitchen at the Michelin-starred restaurant The Greenhouse in Mayfair.

In 2007 Stewart moved to New Zealand to take the helm at Soul Bar & Bistro before becoming the National Executive Chef for Nourish Group in 2015. Responsible for planning and overseeing the menus at some of the country’s most revered eateries including Jervois Steak House, Andiamo and the newly relaunched Euro, Stewart executes his role with an acute awareness of ever-changing tastes and a unique ability to move with the times.

Here, the acclaimed chef shares his experience working in Michelin-starred kitchens, his love of two-minute noodles and why he finds his work so rewarding.

I realised early on in life (around the age of eight) that I was destined to be a chef. I loved producing food, I loved the fact that you put all these ingredients together, and at the end of it, you got this delicious, tasty treat. By the age of 11, I cooked my first dinner party for adults. My mum took me to a place in Cornwall, that was an old cottage and it had an AGA, which at the time I didn’t even know what it was. I grew up semi vegetarian, so I cooked a pasta dish with cheese sauce and some salad, it was a lot more exotic and tasty than it sounds, and everyone loved it.

I think there’s probably an inherited trait in me that understands food, my mum’s a great cook, her mother was a home economics teacher, and both of them are really great at baking. My dad’s mother was also an incredible cook who would passionately cook for armies of people.

The first time I ran my own kitchen, I realised I had to teach myself an awful lot. I was definitely running with a “fake it til you make it” attitude, it actually feels like I’m still doing that in some respects today. I was Head Chef at 21 in London at a restaurant in South Kensington called Cactus Blue. I was working extremely hard, making quite a bit of money and having lots of fun. But I also learnt very quickly that you can’t always be friends with your staff.

Because I started my career working in Michelin-starred kitchens like The Greenhouse (in Mayfair), my focus in the early days was on classical culinary techniques. I think having the understanding of these techniques, whether you use them in their traditional sense or modify them, has been a major factor in my success. I definitely still draw on this knowledge today, and try as much as I can to impart these ideas onto my chefs.

To be in hospitality you need to be tough and have a hard skin. The first kitchen I worked in was the Queens Hotel in London. I’d left school at 15 and had grown up in a pretty PC household, and all of a sudden I was exposed to some outrageous things. Initially I’d go home really upset because it was just so intense, some of the bad things they were saying. But I learnt it’s not personal, you just have to have a really thick skin.

Ultimately though, this is not the best way to develop staff, encouragement works better, and sitting down with them having a frank conversation. Cooking is incredibly hard, it’s stressful, and you have to learn to be continually creative and precise while you work under pressure. It’s hot, you’re on your feet all day, so if someone is screaming their head off at you it’s not great. But for me, I was never going to lie down and take it, until I got better and moved up the ranks. It was a hierarchical thing back then for sure. Chefs realise now they don’t need to put up with this behaviour, so times have definitely changed for the better.

When I got the call up to lead Nourish Group, I didn’t realise the scale of it. There were nine very diverse eateries, including the iconic Euro restaurant, Crab Shack and Jervois Steak House, it was very overwhelming at the beginning. But after nearly five and half years, we’ve grown and gotten better as we understand our diners better. Eating habits have also changed dramatically, so we’ve had to evolve our menus to suit this new way of eating out.

I absolutely love chefs and the kitchen environment. My passion is chefs, I always want my chefs to do well, so I always make a plan with them, which makes me feel good and makes them feel like they’re recognised. Training staff is one of the most rewarding parts of my job.

I spend a lot of time doing research. Ideally it’s by travelling, I love Italy, and lately I’ve been obsessed with Los Angeles. The LA food culture is amazing, it’s all based on healthy eating, which is something we’re still not quite into here in NZ, we still get a lot of requests for the meat and veg approach.

The best advice I could give someone starting out as a chef is to concentrate on working in really good restaurants. Immerse yourself in them. Give yourself at least three years in one place. And read all that you can about great international chefs and food trends, and follow great chefs on Instagram.

People seem to think that you go into becoming a chef or waiter because you’ve failed at school and life in general. It’s a bloody hard career that is so rewarding, but it deserves much more respect than it gets. We’re not just cooks, we’re craftsmen, accountants, counsellors to our staff, and magicians. It’s a real guessing game working out who’s ordering what, how many people are going to come in, how much fresh produce to order.

If I have to admit a guilty pleasure it would be two-minute noodles, I absolutely love them, but they’re so bad for you. And I’m also a Trekkie [a fan of Star Trek], is that going to ruin my cred?

I would have loved to have met Auguste Escoffier, the French chef, restaurateur and culinary writer who popularised the idea of Haute Cuisine. He wrote a book in 1903 Le Guide Culinaire on the fundamentals of cookery, which was a bible for me in my early career. I would be so interested to see what he would make of food today, the ingredients and the equipment we have to create the magic.

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Jessica McCormack and Emilia Wickstead’s stunning jewellery collab has landed in NZ

Words Claire Sullivan | 13 Nov 2020

Power players on the international jewellery and fashion scenes, Jessica McCormack and Emilia Wickstead have joined forces for a spectacular jewellery collection that honours the duo’s shared New Zealand heritage. Pairing pearls with diamonds, the pieces are an ode to their homeland, with designs anchored in South Pacific motifs, and embodying their shared ethos of bringing classic ideas into a contemporary setting.

A selection of the stunning pieces has arrived in New Zealand for an exclusive showcase being held at Simon James’ Newmarket store this Saturday the 14th and Sunday the 15th of November only.

Pearl drop earrings anchored by delicate heart diamonds feature alongside more elaborate pearl and diamond chandelier earrings and diamond and pearl ear jackets. Each of the pieces comes beautifully presented within an exclusive Jessica McCormack x Emilia Wickstead velvet case that’s lined with nautical-themed fabric from Wickstead’s spring/summer 2021 collection.

From left: Heart-shaped diamond and pearl hoop gypset earrings; Pearl and diamond chandelier earrings; Diamond and pearl ear jackets

In addition to the new collaboration, the trunkshow also includes a selection of exciting new pieces from Jessica McCormack’s eponymous line of jewellery. A showstopping 2.01 carat emerald cut East-West button back ring, Palm earrings featuring 1.0 carat of diamonds and embellished with emerald leaves, and a selection of pieces from McCormack’s Livewire collection are among some of the eye-catching treasures on show.

From left: Livewire necklace; Signature palm earrings; Emerald cut east-west button back ring

Jessica McCormack x Emilia Wickstead nautical-themed velvet case

With our love for these globally successful expat designers showing no signs of abating, the reception of these uniquely beautiful designs is likely to be extremely enthusiastic, so we suggest viewing this stunning collection this weekend before it flies —literally — out the door.

Simon James Store
2 Kent Street,
Newmarket

www.simonjames.co.nz

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Landscape designer Aaron Bell-Booth on working with Suzanne Turley and why there’s no such thing as a low-maintenance garden

Words Claire Sullivan | 10 Nov 2020

With a landscaping career that spans more than 20 years, 15 of which were spent working alongside the country’s most revered landscape designer, Suzanne Turley, Aaron Bell-Booth has pathed an illustrious career that’s involved working on such prestigious projects as the gardens at Huka Lodge. With a signature style that sees sumptuous layered gardens accented with trees and shrubs that deliver arresting sculptural form, Bell-Booth’s unwavering passion for gardens that are visually captivating, yet functional, has seen his stratospheric rise on the landscape.

I wouldn’t say I have a landscaping style, our designs differ considerably from project to project, we do employ the same principles of design such as balance, texture, proportion, use of form, patterns and repetition. When designing a landscape there are so many considerations we need to observe, for example the architecture, the existing landscape and environment and of course we have to consider the clients’ requirements and aspirations for the site.

I recently completed a rural property adjacent to a tidal waterway. Although the project is ongoing the completed first stage is establishing beautifully. We had the first season of wildflowers and it met both our expectations. The client has an infectious energy and passion for the property. It’s so important to connect with your clients, I believe we shared the same vision from the get-go.

I unexpectedly find inspiration by revisiting old projects through site visits, photos, sketches and design drawings. I guess it’s a form of self development to reflect on past work, and inspiring to see how elements have transformed and developed with time.

The one thing every garden needs is someone who is invested in it. Not necessarily financially but a garden needs the investment of time and care. Gardens are only as good as the effort put into them.

A recently completed rural property with wild flowers.

I’ve admired the artworks of Claude Monet from a young age. My parents always put special attention into nurturing our interests, and being one of six children I’m sure this was quite a challenge. As a child I will always remember my mother taking me to the Auckland Art Gallery to see the Monet exhibition. Not only was it special to spend time alone with my mum but we both loved his work. The way he captured the light, movement and emotion in the landscape.

Huka lodge is one place that I often refer back to for inspiration. Although it has been many years since I have been there, recurring images I’ve seen online, in books and photos of work I was involved in over the years when working for Suzanne Turley Landscapes are still relevant today. The property has so many amazing elements from large established trees in park-like surroundings to blended native & exotic borders. The beautiful gardens seamlessly connect you from one area to the next, pathways through native plantings lead you to the private rooms. It is a truly unique and special place.

I will always admire Suzanne Turley’s landscapes. She is an amazing designer and I was privileged to have spent 15 years working alongside her. I owe a lot of the skills I have today to working with her and her team, executing projects of a very high standard of excellence. I can proudly say that the landscapes we worked on together are some of the best in New Zealand.

Globally I love the work of Paul Bangay and Luciano Giubbilei. They both have a sophisticated eye for form, balance, texture and materials. The landscapes are strong in composition, I like the simplicity of their approach and the use of repetition to make an impact.

If I wasn’t doing this, I would be doing some form of art. I grew up in a creative family, my father is an exceptional florist, my brother an established motion graphics artist, my siblings and I ran a multi disciplinary studio/ gallery at one stage, so definitely art.

I feel our wetlands are under appreciated by many, they are a unique aspect of our natural environment. Ecologically they are very important, filtrating pollutants, supporting wildlife, and a significant carbon sink.

People would be surprised, and probably disappointed to know that there is no such thing as a low-maintenance garden, however simplistic a garden may be, if they are uncared for they deteriorate quickly.

www.aaronbellbooth.co.nz

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Masu launches a Sunday yum cha concept that’s worth checking out

Words Claire Sullivan | 4 Nov 2020

I think it would be safe to say that yum cha holds a universally appealing place within our dining culture. The concept of gathering the troops, whether it’s friends, family or both, for a weekend dining experience that is, for some of us culturally different, and others warmly familiar, is exciting.

Combining our love for both yum cha and Japanese cuisine, Masu has just launched its Sunday yum cha brunch. The new addition is the brainchild of executive chef Nic Watt, who says “I have so many fond memories of yum cha with my kids and my family. There is just something fun about it.”

On Sunday my family and I were lucky enough to try the first service of this weekly Sunday offering. With my young children in tow, both suffering from what can only be described as a Halloween hangover, the idea of sushi and yum cha combined, seemed like the perfect antidote. Because, let’s be honest, we all know how well traditional yum cha goes down on a hangover.

The service starts with a roaming trolley piled high with a delectable array of artfully created sushi, from classic salmon and avocado, to more exotic variants like crab with spicy sauce. What caught my ever-roving eye however, were the bottles of Perrier-Jouët perfectly lined up at the end of the cart. What a great idea! Nothing goes down better with the freshest sashimi than a delectable drop of French Champagne, especially on a Sunday.

The cart service features an array of cold dishes; sushi, nigiri, and sashimi with each dish presented on traditional Kaiten sushi plates. A separate menu of specially created hot dishes does not disappoint either. The restaurant’s signature miso black cod features, along with their delicious lamb cutlets, both at a more palatable price than the evening menu, in-keeping with the yum cha concept of cheap and cheerful. Also on offer is a range of quintessential Japanese family dishes such as the Okonomiyaki pancake, chicken yakisoba noodles, and a firm favourite within my family: black cod croquettes.

As usual with yum cha, it’s hard to not get carried away, snatching plates at every opportunity, but there’s also something inherently light and refreshing about starting with sushi and sashimi that doesn’t leave you feeling overwhelmed. Which was very good news as we spotted the dessert cart heading in our direction, complete with a range of desserts including a fruit custard and an utterly delicious matcha crêpe cake.

Masu’s new brunch experience is available every Sunday from 11am.

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One of Auckland’s most iconic longstanding waterfront eateries undergoes a bold and enticing reinvention

Words Claire Sullivan | 30 Oct 2020

I’m not sure if I should admit this openly, but when the iconic waterfront eatery Euro first opened its doors 21 years ago, I was there. At the time, just prior to the 30th America’s Cup, the new restaurant was widely celebrated as our first foray into becoming a sophisticated, cosmopolitan city by the sea.

Euro was the place to be. It became the gathering place for the city’s movers and shakers; the cultural and business elite all congregated here to share war stories, conquests and failures over languishing long lunches that rolled into dinners.

Twenty-odd years on, and our city’s hospitality scene has evolved into an entirely different beast. What we eat and the way we eat has completely changed. We can safely say that we have grown into our global status as a cosmopolitan city, and with that comes a more comfortable and relaxed way of enjoying life.

Richard Sigley, of Nourish Group, has been involved in the Euro since its inception and is very familiar with the changing evolution of our city. This experience has lead him to conceive, alongside his wife Paula and Executive Chef Gareth Stewart, a bold and bright new incarnation of Euro that is guaranteed to see it continue its longstanding reign as the waterfront destination of the summer and beyond.

“Euro was my firstborn, so to speak — my first foray onto the dining scene, so it will always hold a special place in my heart,” says Sigley. “When it opened, it blew everyone away. It was a truly international restaurant that has been consistently good for two decades, but the time is now right for reinvention.”

“Our evolved vision for Euro is for a place where the traditional boundaries between kitchen and dining room are relaxed, where meals become a series of vividly flavored shared dishes rather than rigid three courses, and where the menu responds to its customers’ needs, rather than being prescriptive.”

Last night, to celebrate my husband’s birthday, I had the pleasure of experiencing Euro 2.0 with my family. Upon arrival it’s abundantly clear that this is an exciting new era for the iconic eatery. The interior, a collaboration between Paula and CTRL Space, is light and bright, with sleek modernist accents such as floors lined with pale pink travertine tiles. The outdoor space emits a club-by-the-sea aesthetic, with high and low tables and comfortable wrap around sofas where one can take in the view of (or spy upon) Prada’s America’s Cup base.

Local oysters on ice with finger lime and green hot sauce

Inside, something that’s impressive — and a rarity in many of today’s new eateries — are the extremely comfortable seats; perhaps a nod to the old days where one would linger all day and into the evening.

Euro 2.0 has added a youthful energy that’s apparent everywhere, from friendly and passionate staff, to a soundtrack of great upbeat music that had our toes tapping under the table. Add to this the seasonally changing collaborations with local artists, that promise to keep things continually fresh and evolving; by integrating both their artworks and taking inspiration from their colour palettes, each quarter the restaurant will transform with an element of surprise and delight.

The first of these artist collaborations features photography from multidisciplinary artist Meighan Ellis, whose imagery also inspired the yellow colour palette that will be utilised throughout the restaurant in summer. Plates, serveware and cocktails also all reflect the hue of each season and will align with future collaborators.

Charcoal-grilled Wairarapa oyster mushrooms

When it comes to the food, Executive Chef Gareth Stewart has endorsed his excellence with a menu of shared plates which are quite frankly some of the tastiest dishes I have tried in a long time. My entire family, including my young children, devoured the salt and pepper crispy pigs ears with green onion, chilli and a fried egg on top. Not something for everyone, and certainly not something I would expect my five- and seven-year-olds to enjoy, but this dish was so moreish we had to order another. The menu proudly puts equal emphasis on the garden, the ocean and the land, with some utterly impressive vegetarian dishes of a calibre not often seen in restaurants. The charcoal grilled Wairarapa oyster mushrooms with stinging nettle and sour cream were a standout.

Much thought has gone into creating dishes that are both easily shared, and have a level of layered flavour and texture that elevates them well above what we have come to accept as ‘shared plates’. These are the Rolls-Royce of the category, and surprisingly, most are within the $20-$30 bracket — again something that’s becoming a rarity in this city.

A regularly evolving cocktail menu also embraces the leanings of the artist collaborations. The All England Club, with pink gin, Campari, coconut, lemon and cardamom strawberry soda is set to be the refreshing drink of the summer.

For someone who’s been eating, drinking and commentating on the Auckland food scene for more years than I wish to acknowledge, leaving the new Euro last night, I felt a warm fuzzy sense of both nostalgia and immense pride. Pride that, in a city that has grown exponentially in the past 20 years, we have hospitality operators like Richard and Paula Sigley, who are capable of capturing the cultural Zeitgeist of the moment. Euro 2.0 is destined to be a rousing success. I suggest you try it for yourself, I doubt you will be disappointed.

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Looking to lease a creative office space? Look no further

Words Claire Sullivan | 19 Oct 2020

Centrally located in Auckland’s Victoria Quarter, on Sale Street, Denizen’s Headquarters are a much-admired creative office space. Renovated to the highest standard in 2018, and published in Denizen Modern Living, our offices are a true reflection of the Denizen brand.

With our previous tenants moving on, the opportunity has arisen for an appropriate, creatively minded tenant to move into the ground floor of our building. We have approximately 200sqm available for lease, which includes the shared use of an impressive kitchen and bar, boardroom and luxe bathrooms. The building also comes with plenty of undercover, secure parking.

Interested parties should email [email protected] for further information.

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