When your chosen thirst quencher is beer, the pouring process is of equal importance as the brewing one. In honour of World Beer Day on Friday 6th August, we consulted the savoir-fairest of them all, Peroni Nastro Azzurro, to verse ourselves in the five steps to a ‘Perfect Pour’. Follow them all to ensure that each and every Peroni is enjoyed at its best — prego.
1. The Vessel If possible, use pre-chilled, clean glassware — the former will help keep the beer crisp and cool while the latter will ensure the beer’s flavour profile isn’t tainted by any cleaning products. It might be obvious but it’s often overlooked. (Ideally, you’ll have a Peroni glass on hand with a shape that enhances the bubble effect and, therefore, the overall taste.)
2. No Contact For hygiene reasons, never touch the glass or the beer with the top of the bottle. The outside of it may not be clean and you could transfer dirt into the glass, spoiling its taste and appearance. No one wants that.
3. The Pour When the glass is half full, slowly straighten it to an upright position. This will ensure that the beer retains the perfect carbonation, enabling you to deliver the desired 3cm head.
4. The Head Allowing the beer to settle with a head of dense foam will help to enhance the subtle, delicate volatiles (substances generated by the yeast that evaporate at low temperatures). Volatiles are responsible for the beer’s fruity and hoppy characteristics and having a decent head acts as a net for them, as well as augmenting its aroma.
5. Leave a Little … in the vessel. You might have noticed that Peroni’s glasses hold a lesser volume than the bottle. This is so imbibers can keep their beer cool by topping it up with the colder product from the bottle.
After a year when many of us felt much of what we thought was certain sliding away, a superb exhibition at Auckland Art Gallery Toi o Tāmaki reminds us that we’re not alone. Featuring a mixture of works by leading contemporary and historical artists, All That Was Solid Melts was conceptualised during 2020 as a much-needed balm of solace and cultural beauty amidst the collective tumult.
It was led by curator Juliana Engberg, an award-winning and internationally acclaimed art expert with a reputation for overseeing groundbreaking, engaging events and exhibitions. As Auckland Art Gallery’s Senior Curator Global Contemporary, her work is valued for its authentic approach and her holistic understanding of site, context and history coming into play with not only art, but events that captivate the public.
From left: Curator Juliana Engberg; ‘All That Was Solid Melts’, (installation view), Auckland Art Gallery Toi o Tāmaki, 2021
“Throughout history, there have been many times of difficulty and, as a collective, we find ways to get through them — albeit not without deep loss and grief,” says Engbeg. “Art, in particular, can be a way to help regenerate. Within disaster also sits the future, and we wanted to reflect that in All That Was Solid Melts.”
Explaining that the exhibition is simultaneously historical, modern and contemporary, she says: “The selection of work segues between styles, eras and epochs and indicates a wide expanse of time that makes it feel lush and sensuous.”
Leading contemporary artists included are Douglas Gordon, whose photographic work ‘Private Passions’ begins the exhibition; British visual artist Tacita Dean, with her inventive film ‘JG’ showing on loop; Katie Paterson’s ‘Fossil Necklace’, comprising 170 spherical beads carved from fossilised material strung on a single strand; Pierre Huyghe and his surreal, unsettling and thought-provoking film ‘(Untitled) Human Mask’ — and many more.
Sophie Anderson, After the Earthquake, 1884, (installation detail), Auckland Art Gallery Toi o Tāmaki, gift of Viscount Leverhulme, 1924
These are interspersed with historical works such as Sophie Anderson’s 1884 oil painting ‘After the Earthquake’, Juan de Juanes’ ‘Saint Sebastian’ from the 16th century, and Giovanni Battista Piranesi’s 18th century engravings, ‘Visions of Architectural Downfall’.
Viewed as an assemblage, these artworks take the viewer on a visual journey, demonstrating how art can help us make sense of things in times of strife and face the future with renewed resilience.
All That Was Solid Melts is currently closed, but will reopen once restrictions are lifted, showing until Sunday the 10th of October 2021.
A man of more talents than meet the eye, the renowned architectural photographer is also a published author, educator and, we’ve noticed, an adroit meme curator. Here, he puts aside the camera and picks up the pen to give us an insight into his personality.
What do you look like?
What is your favourite thing to photograph?
What makes you smile?
What scares you?
What is something you have never done but would like to do?
Describe yourself in a meme?
What is your secret talent?
What animal do you relate to?
What is your worst habit?
Who or what would you love to photograph?
What is your secret vice?
As a child, what did you want to be when you grew up?
Rolling into Britomart and bringing its signature, deliciously fresh offering, Oji Sushi has just opened a new store and it’s set to be an instant hit with the lunchtime crowd. Having set up shop in the space formerly occupied by Fukuko bar, the team are delighted to be bringing Oji’s high-quality sushi, salads and bowls to even more people with the third iteration of the store (the other two are located in Commercial Bay).
Once again, it was Izzard Design that took care of an interior refresh, with branding and design studio Seachange creating the visuals; the studio even won gold at the 2020 Best Awards for Oji’s brand identity. Particularly striking details are the front door, with an eye-catching orange, spherical tint on the glass, and the tonal tiling. While Oji Britomart is ideal for ‘grab and go’, it also has seating to enjoy a meal onsite.
From left: The store’s design was undertaken by Izzard Design and Seachange; Chicken katsu donburi.
While there’s no shortage of sushi stores in Auckland, where Oji sets itself apart is its emphasis on locality, sustainability, less waste and more taste — and its Britomart store is no different. “We keep it simple,” says Savor Group founder Lucien Law. “We just make everything we do, everyone we work with and every ingredient we use the best possible.”
From sustainable South Island salmon from Glory Bay to hand caught tuna, free-range chicken and locally-grown greens, Oji’s offering is a far cry from stodgy sushi that hides a smidgen of filling in a rice-overwhelmed roll.
The sushi is hand-rolled fresh, daily, onsite and can be made fresh to order. Exclusive to Oji Britomart is a delicious selection of rice paper rolls, available filled with tofu satay, poached shrimp, roast Peking duck or char siu pork, with various dipping sauces that include hoisin, peanut and sesame; herb lime and soy, and vegan almond butter. Another Britomart store special is the ‘Ebisu Premium Roll’, a collaboration with sister venue Ebisu just next door.
From left: A collaboration with sister restaurant Ebisu has created the premium roll; There is a small selection of seating available to enjoy a meal onsite.
For those who prefer a bowl-based meal to eat in or takeaway, there is a selection of hot ramen and donburi, as well as colourful salads that come packed with vegetables and protein. There will be regular meal deals throughout the week, and $1 cups of miso with every order.
Drinks-wise, you simply must try the store’s premium in-house juice brand Oji Jusu, made in Kumeu from cold-pressed, organic fruit. Or, if a crisp cold beer is more your vibe, Oji is licenced with boutique Japanese beer on tap.
So, should you be struck with a sushi craving, we suggest you make your way to Oji’s sleek new Britomart outpost, for a goodness-packed bite on the go.
Is there a new opening you believe should be on our radar? Let us know at [email protected]
Opening hours: Tuesday to Sunday: 10AM — 4PM Closed on Monday.
From the get-go, this terrace house in Paddington, Sydney has held a special allure all of its own, having been architecturally designed and built in the 1970s to incorporate open plan living, lofty ceilings and a central staircase. When renovating it for a busy family of five, the team at interior design firm Tom Mark Henry were excited to embrace these original aspects while creating even more connection between the spaces of the split-level abode.
The kitchen was cleverly flipped to provide access to a new level below, and to accommodate the addition of a butler’s pantry. With soaring, three metre-high steel and glass doors that open onto a verdant rear courtyard, the kitchen and dining area is truly the most spectacular aspect of the house. It is also the bustling hub for a family that loves to entertain, a space of gathering and respite that sees abundant use every day.
Requiring appliances that are both highly functional and integrate cohesively with the overall design, the team looked to Fisher & Paykel. The integrated Column refrigerator and freezer are concealed seamlessly within the joinery, with ample capacity and variable temperature zones including a ‘pantry mode’, that increases the space available for food storage and helps keep it fresher for longer.
The family’s love of entertaining is further supported by a Fisher & Paykel Minimal all-black 90cm induction cooktop, complemented by touchscreen ovens (also from the Minimal collection) subtly installed within the cabinetry. With the 76cm Touchscreen oven in place as the main oven and the 60cm Touchscreen on the side providing extra capacity, large gatherings are a breeze.
Seeing as the owners are now encouraged to cook more (and have even got their young children learning too), these superior appliances are a prime example of technology that not only slots effortlessly into day-to-day life, but enhances it.
Architect — Tom Mark Henry Styling — Atelier Lab Photography — Pablo Veiga
When it comes to a regular exercise routine, finding something that yields results regardless of fitness level and time availability can be a challenge. Whether an occasional weekend walk is the extent of your prowess or you are a professional athlete, EMS training will be a positive addition to your exercise regime.
For those who aren’t familiar, EMS training is an acronym for “electro-muscle stimulation” and describes a unique form of strength training, whereby small impulses activate your muscles during a bespoke workout regime. These impulses activate up to 90 percent of the body’s muscles, meaning a 20-minute session can deliver a high-intensity workout that equates to 90 minutes in the gym. Now, that’s efficient.
Boutique workout studio fu/nis EMS training has been helping a vast array of Kiwis achieve their fitness goals since it opened on Shortland Street in 2016. The only EMS studio of its kind in Auckland, it has proved so popular that a second location has been opened to bring the offering to even more clientele — and North Shore locals, count yourself lucky because fu/nis’ stunning new studio is on Takapuna’s Hurstmere Road.
Founded by Catrina Kuehler and now co-owned by Kelly Percy, fu/nis specialises in workouts that are designed to challenge the mind and body. With upbeat sessions led by motivating personal EMS trainers, each individual’s needs and abilities are catered to, and there is a remarkably low barrier for entry given EMS training does not require a base level of fitness.
And, the recommended dose of sessions per week is just one or two — incredibly, even this is enough to improve both physical and mental wellbeing. The studio itself is an airy, modern and naturally spacious environment in which to work out, with a community space that can be used before or after sessions as needed.
“At fu/nis you can be in and out in 30 minutes, as gear, water, and towels are provided, so guests can show up with nothing but themselves — making it more convenient than ever to prioritise their health,” says Kuehler. “Physical exercise makes up just one part of overall wellbeing, and due to the session only taking up 20 minutes of your time, it gives people time back in their day to enjoy more forms of self-care in addition to exercise.”
If you often have trouble rising above, we suspect you will find this less of an issue at new luxury hotel and apartment development 51 Albert. Located at the central city address of the same name, construction is underway for the 41-storey tower, which will house a sumptuous inner-city hotel on the first 30 floors, topped by 13 floors of boutique, privately-accessed apartments.
Taking care of the development is renowned Trans-Tasman property development, investment and advisory company 94 Feet, which researched the New Zealand market for four years before settling on this concept and location. The company has a 30-year legacy of converting storied yet overlooked historical sites into magnificent landmarks, and 51 Albert Street will be no different.
The 41-storey tower features a combination of hotel rooms and boutique, privately-accessed apartments.
The apartments embody a contemporary, luxurious sensibility.
The original 1912 building has undergone a sensitive redesign by the team at Scott Carver Architects, who embraced in-built features like chevron timber floors and sweeping, full-height windows while imbuing each apartment with a decidedly contemporary, luxurious sensibility.
When the build is completed, apartment residents will enjoy a host of benefits, including round-the-clock concierge service, valet parking, a residents’ lift and on-site gym facilities. Another exciting addition to the project is a dynamic hospitality offering, in collaboration with innovative international hospitality group AvroKO and its award-winning hospitality strategy and design studio Brand Bureau.
The result will be an enticing, all-day dining destination (for both residents and the public) with varied offerings to be found on different levels. The ground floor will house a neighbourhood cafe-meets-specialist bottle shop named ‘Big Twin’, with a menu of health-focused ‘grab and go’ foods, wellness beverages and local baked goods, as well as coffee and boutique wines. The bottle shop component will stock local bottled craft beers, biodynamic and organic wines, and ready-to-drink bottled cocktails.
The development boasts sweeping views of the harbour and wider city.
An innovative all-day hospitality offering is a dynamic addition to the project.
Should you be stopping in (or popping out from your apartment) for dinner and a drink, pan-Asian restaurant ‘Motor House’ will be found on the upper level, boasting the spicy, vibrant flavours of south and south-east Asia, while heritage bar and lounge ‘1912’ will take up residence on the podium level.
Of the 31 apartments, 23 have now sold, with five of the 127-square-metre three-bedroom, two-and-a-half bathroom apartments still available. Both the 330-square-metre sub-penthouse (with three bedrooms, three-and-a-half bathrooms and parking for three cars) and the penthouse are still on the market. The spectacular penthouse is an exercise of utmost luxury; with three bedrooms, three-and-a-half bathrooms and parking for four cars, it is decked out in black engineered granite and natural stone materials. A butler’s pantry, high-spec kitchen, walk-in wardrobes and 360-degree views of the harbour and wider city complete the bold architectural creation.
From its moment of completion, this building will be an iconic addition to central Auckland, creating a much-needed hub of activity and sophistication.
While a rising number of us are on the lookout for natural alternatives within our personal care routines, we also want our chosen products to boast just as much efficacy as their conventional counterparts. With the launch of its brand new ‘Whitening with Fluoride’ toothpaste, Ecostore has succeeded in bridging this gap.
Its first toothpaste to contain fluoride, the product meets the growing demand for a naturally derived whitening toothpaste that also contains active ingredients like fluoride and baking soda — which are proven to be effective in preventing tooth decay and cavities. In keeping with its other oral care products, this toothpaste is also free from parabens, SLS, triclosan, preservatives, artificial colours and flavours, aspartame and sodium saccharin.
It’s not just what’s inside the tube that has been created for good — both Ecostore’s toothbrushes and toothpaste tubes are recyclable through the company’s oral care recycling programme, whereby Ecostore collects the aforementioned from consumers via post and collection bins at key retailers.
All things considered, there’s no need to grin and bear it when it comes to taking care of your teeth in the best way possible, thanks to this innovative new product from one of New Zealand’s most loved home and body care brands.
As the tamers of the tresses, wizards of the weave and gatekeepers of the glam, it is important to keep your hairstylist on side. So, in an effort to maintain an immaculate client-customer relationship with the person keeping your locks lush, we’ve hunted down the eight things your hairdresser really thinks you ought to know.
1. A change needn’t mean a chop A new boyfriend, job or birthday around the corner and feel like a fresh look to match? Often it could be as simple as trying a new part, a scattering of lowlights or a new way of styling your strands. It may not be the pixie cut you had envisaged but really, other than Michelle Williams, how many women have you seen that can truly pull it off?
2. Pictures are for reference, not replication It’s great to bring celeb inspiration shots in when you’re getting a new do, but just manage your expectations. No matter how much your hairdresser teases, sprays and styles, they can give you Jennifer Lawrence’s hair but you’re never going to leave with her face.
3. It’s not their job to budget A full head of foils, plus toner, Olaplex, a trim and blow wave — costs quickly add up on your ‘quick nip to the salon’. If you’re sticking to a budget, best ask for a quote before you visit. It’s also important to remember…
4. You get what you pay for If you find a stylist willing to do all that for $59.95 that’s brilliant! But just know that it’s going to look like a 60 buck job. Good quality hair supplies don’t come cheap, so when you find someone flogging off their services and products for a steal, chances are the results are going to reflect that.
5. Telling a stylist to “just do whatever!” isn’t helpful We know you’ve got the best intentions and are just looking to lean on the stylist’s expertise, they didn’t live through your ‘bob disaster’ of 2009, so best come up with a plan pre-appointment then ask for their opinion.
6. Saturdays are stressful It’s universally the busiest day for salons, so if you want your stylist to truly dedicate themselves to your tresses, book it in for a quieter slot — weekday mornings are a good shout if you can swing it.
7. Be honest If you don’t like the outcome, don’t wait until you’re in your car to start sobbing, let the stylist know (politely) and make a plan to change it. Awkward, yes, but better than a full blown breakdown.
8. If you’re going to be late or need to cancel, for God’s sake, call! Stylists often work on commission, so when you don’t ring to let them know you’re running a bit behind or won’t be able to make it, they lose out. They don’t like that. And they remember.
One of Aotearoa’s brightest rising creatives, Rob Tennent has an inspiring way of just ‘doing’ when others might still be pondering their next step. Even when he’s on holiday, his relentless curiosity and love of capturing beauty mean his downtime becomes entrancing fodder for creative projects. Such is the case with his new book, titled I’m Going to Miss You.
This is Tennent’s second photography book, and it started as a documentation of his summer. “I travelled around the country to beautiful locations and it was an incredible experience,” he says. “Along the way, I watched different interactions between friends and realised there was a tenderness there.” The book then developed into a project that puts male affection at its forefront, touching on both brotherhood and a more sensual intimacy throughout its 200 pages.
Tennent shoots on film and says his style nods to surrealism, with attention paid to unique locations and subject matters, and negative spacing. “I like to make work that is slightly weird — on the other hand, I enjoy elements of voyeurism which all come down to composition.” Tennent himself has also been known to appear in front of the camera, modelling for local and international fashion and beauty brands like Paris Georgia, Wynn Hamlyn and M.A.C Cosmetics, but it’s the imminent release of this artful tome he’s celebrating right now.
I’m Going to Miss You is currently available for pre-order from Simon James, and in the meantime, Tennent steps out from behind the lens to tell us a little more about his other interests and inspirations.
Photography from ‘I’m Going to Miss You’ by Rob Tennent.
What I do for work described in one sentence: I document and orchestrate beautiful moments in time on film.
My personal style can be defined by: Simplicity. I am a minimalist in the way I dress. Simple pieces that are beautifully made and crafted to last forever.
The last thing I bought and loved was: The shirt I’m wearing in these images. It was $12 from the Red Cross store on Karangahape Road.
An unforgettable place I visited was: Osaka, Japan. I dream of going back. I remember getting lost for two hours and was completely fine with it. I walked down alleyways and through shopping malls for hours.
The next place I’d like to go to: Cinque Terre, Italy.
Clockwise from left: On Earth We’re Briefly Gorgeous by Ocean Vuong; Emma Lewisham Skin Reset Serum; Linen Sheets; Yashica camera; Annabel’s mushrooms on toast; Bottega Veneta Puddle Bomber Boots.
A gadget I can’t do without is: My light metre. I have become more comfortable without it, but still have to have it on me in case.
If price was not an issue, the one artist whose work I would collect is: Mark Rothko and David Hockney.
The last meal out I had that truly impressed me was: I went to Bar Magda on Cross Street and was very satisfied with the food and energy they have created down there! Perfect date spot.
The best gift I ever received was: My technology teacher in high school gave me an old Yashica point and shoot film camera when I was 18. It was my gateway to film photography. I shot my entire first book, Come Back to Bed on it.
The beauty/ grooming product I can’t live without is: I love the Emma Lewisham Skin Reset Serum and the Night Crème.
Photography from ‘I’m Going to Miss You’ by Rob Tennent.
The last music I downloaded was:The Sacrificial Code by Kali Malone.
If I wasn’t doing what I am, I would be: I probably would be working in fashion somehow, perhaps a talent or model agent. I could see myself as a booker at an agency. Maybe PR! It’s hard to imagine a world where I can’t do photography.
I have a collection of: Sand from different beaches around the world.
My favourite way to unwind is: Long drives and sitting on top of hills.
One of the best pieces of advice I’ve ever received is: Comparison is the thief of joy. What is meant for you will find you. Enjoy the process.
For more exclusive access to what the city has to offer, engaging content, excellent imagery and thought provoking commentary on the life that surrounds you, subscribe to Denizen magazine now.
