Eye Magazine Issue 73 2017

ISSUE

73

NZ/INTERNATIONAL BUSINESS CLASS LOUNGES ONLINE AT ISSUU.COM

GET YOUR

Glam On!

SAY YES to YELLOW!

Autumn

ISSN 2382-0306

NZ$8.50

SKINCARE

PEEK INSIDE FOR OUR PET FEATURE

g n i k a m in the

CONTENTS AUTUMN 2017 10 20 38 57 61 70

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Eye Celebrates 20 Years

Get Your Glam On

Eye Style

It’s a Man’s World

Pet Feature

Racing Dates

Furever Photography

Glamour Boutique, Metal Chain Lariat Necklace by BCBGMAXAZRIA $159.00

Eye Celebrates 20 Years

Eye Magazine celebrates their 20th Anniversary.

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EXPERIENCE HAS TAUGHT US

IS A JOURNEY, NOT A DESTINATION. A winemaker’s journey doesn’t start at excellence. But you set that as your destination, and you start passing milestones. You grow new kinds of grapes. You innovate. You seek out new markets, all over the world. That’s what our family has done for three generations. We make some excellent wines, and we’re New Zealand’s most experienced family owned winery. But along the way, we’ve learned that there’s always room for improvement. Why? Because true excellence always lies a bit further up the road, and we plan to never stop. It’s something we never take for granted.

Experience it for yourself. babichwines.co.nz

EDITOR’S LETTER Hello EYE Readers

Stylist: Donna Balasoglou Fashion: October Reign Coco Cardigan Blankets & Cushions: Harrowset Hall

Time goes faster as we get older and I find myself constantly thinking I must slow down and enjoy everyday. An Instagram hashtag that recently resonated with me was #TheArtOfSlowLiving – and that’s how I think we should all live our lives.

Everyone is busy in one way or another on different levels but living should not be about just being busy. My life goal is to be less busy and create more time for important things. We get back what we put into life so why not make it great and not just one mad rush.

This issue we celebrate 20 years of Eye magazine.

The time has flown by and it has been an incredible journey so far. I can still remember the very first issue like it was yesterday, with us burning the candle at both ends to make sure the entire “look” was perfect. I love every issue we have put together and I am so happy that the passion for putting magazines together is still there. It takes a great team to do what we do and I am forever grateful for our amazing, hard-working creative team, both past and present. As a team, we have worked many long hours, laughed and cried together and ultimately always produced something we are proud of.

Our most important focus is always our clients as what we do is an extension of their business - we produce what they need and showcase their brands and products to the optimum audience in the best possible light. So I am enormously thankful to our clients - many who have been with us for 20 years and have become wonderful friends. And we always listen to you, our readers thus making sure we produce something worthy of your busy lives. So take some time and enjoy reading and I am looking forward to the next 20 years with you all!

Vanessa Green, Editor

Dr Hauschka, Colour Correcting Powder $69.00 Nutra Organics, Velvet Latte $24.95

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La Prairie, Line Interception Power Duo $490.00

October Reign octoberreign.co.nz +64 9 520 5160 Newmarket | Ponsonby | Mairangi Bay

PUBLISHER

Eye Productions Ltd EDITOR

Vanessa Green vanessa@eyemagazine.co.nz P R O D U C T I O N M A N AG E R

Jill Larson jill.larson@eyemagazine.co.nz

The Blonde Specialists

P R O D U C T I O N & E D I T O R I A L C O - O R D I N AT O R

B r i t t a n y D a n i e l brittany@eyemagazine.co.nz A DV E R T I S I N G & M A R K E T I N G

Lea Worth lea@eyemagazine.co.nz Janet Hoffman janet@eyemagazine.co.nz Angela Stone angela@eyemagazine.co.nz Andrew Purdie andrew@eyemagazine.co.nz MARKETING SPECIALIST

M a t t Z h a n g matt@eyemagazine.co.nz M A R K E T I N G M A N AG E R

William Gong william@eyemagazine.co.nz IT SPECIALIST

David Dai david@eyemagazine.co.nz AC C O U N T S M A N AG E R

Richard Curtis richard@eyemagazine.co.nz DESIGN & PRODUCTION

Carol Taylor

FA S H I O N & L O C AT I O N P H O T O G R A P H Y

Max Lemesh

CONTRIBUTORS

RPD Models, Priscilla Southcombe, Olga Gill, Amelia Haysom, Nikki Milina, Karima Rapson, Colin Mathura Jeffree, Donna Balasoglou, Jasmine Pakura, Chris Van Ryn, Karima Rapson, Elise Anderson, Tracey Allan, Eloise Nichol, Tabitha Tang, Je t’aime Hayr, Alana Bruce, Richard Robinson Photography, Kate Ockelford-Green PROOFREADER

Judi Green

D I S T R I B U T I O N C O - O R D I N AT O R

Brit tany Daniel DISTRIBUTION

Gordon & Gotch, Business Class Lounges, Hotels & Corporate Cabs, issuu.com P.O. Box 90693, Auckland Mail Centre, 1142 Auckland, New Zealand | +64 9 306 0921 multimediamagazines.co.nz 100% Kiwi Owned and Operated Eye Magazine is registered with the national library. ISSN: 1175 0480 Trusted media specialists since 1998.

facebook.com/eyemagazineltd @eye_magazine_nz_ pinterest.com/mpublishersltd/

OL APLEX PROVIDER 09 377 4402 MCINNESANDCO@YAHOO.CO.NZ 29D MT EDEN ROAD, AUCKL AND WWW.MCINNESANDCO.CO.NZ

Subscriptions are $30.00 for four issues, plus postage & handling. Eye Magazine is sold nationwide, and is distributed into airlines globally, hotels and Corporate Cabs. Eye Magazine is fully subject to copyright. The contents of this publication may not be reproduced in any form, whole or part without written permission of the publisher. All rights reserved in material accepted for publication, unless otherwise specified. Opinions in this magazine are not necessarily those of the editor or of Eye Productions Ltd. No responsibility is accepted of unsolicited material. No responsibility is accepted for damages or the loss of unsolicited manuscripts or photographic material.

CHRYSTAL CHENERY COVER: Photography: Max Lemesh Location: Chuan Spa,The Langham Auckland Shoot Co-Ordinator: Jill Larson Model: Chrystal Chenery Fashion: Dress-Exclusive to Modes, $1,298.00, Shoes & Sunglasses Models own Stylist: Donna Balasoglou Hair & Make up: Olga Gill EYE 20 YEARS COVER: Photography: Max Lemesh Location: Eye Magazine Head Quarters Shoot Co-Ordinator: Jill Larson Team: Vanessa Green, Jill Larson, Colin Mathura Jeffree, Angela Stone, Claire Marshall Stylist: Donna Balasoglou Editor’s Dress: Glamour Boutique

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20

0

YEARS AUCKLAND IN THE ‘90’S WAS A DIFFERENT CITY TO THE ONE WE EXPERIENCE TODAY. WITH NO FACEBOOK, INSTAGRAM, AND THE MULTITUDE OF BLOGS DICTATING WHERE TO EAT, SLEEP AND GO OUT, AUCKLAND’S BEST SPOTS HAD TO BE DISCOVERED ON THEIR OWN OR THROUGH WORD OF MOUTH.

Photographer: Max Lemesh Location: Eye Magazine Head Quarters Shoot Co-Ordinator: Jill Larson Team: Past & Present Eye Magazine Team Members Stylist: Donna Balasoglou Hats & Jewellery: Natalie Chan & Hattitude Cushions & Throws: Harrowset Hall

Eye Magazine Celebrates 20 years with some of the past and present team members.

Eye Magazine

quickly drew on the lively city, highlighting global brands, local favourites and started to venture into national coverage.

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W

ith this in mind, Eye Magazine was born.

A lifestyle quarterly focused on fashion, beauty, cuisine, racing, motoring, travel, and home and garden. With her eye on Auckland, Editor & Publisher Vanessa Green travelled the city to fill its pages with the creme de la creme of the city of sails.

When it comes to defining Auckland, many restaurants, cafes, bars, beautiful stores and stunning beaches come to mind. Auckland in 1997 was no different, and the doors of these businesses were happily opened to a new magazine.

The Digital Revolution Eye Magazine quickly drew on the lively city, highlighting global brands, local favourites and started to venture into nationwide and global coverage.

From Queenstown to Northland, luxury accommodation, fine dining and even finer wine filled its pages.

When Lewis Bennett came onboard as an investor, the business side of the publication really started to take shape, including the launch of two new publications. Beautiful You which then developed into The Beauty Book, an annual collector’s edition and the country’s biggest beauty publication and, of course, New Zealand’s Best Dining Guide.

“Part of the brains behind Multi Media Magazines is Mr. Lewis Bennett.

A myth, a name everyone knows but not all have been honoured to meet. A man that walks through the door and says one phrase, “Hello Jilly” ...a man so confident that carries himself with pride,” says Production Manager Jill Larson.

“He has been the backbone to such a tremendous career and I commend him for having to put up with so many women for so many years! One might ask how he does it...or even better yet how can he stand it! Lewis Bennett is an amazing business man with so many amazing traits and qualities, I take my hat off to an amazing career in this industry.”

“Business lunches are harder than they appear!” laughs Lewis as he reminisces on many a long lunch discussing business in the ‘90s.

One bad steak dinner was all it took for Lewis to form the concept behind New Zealand’s Best Dining Guide.

A simple magazine, with a menu, contact details and beautiful images depicting the food and interior. Any well-respected foodie can easily discern for themselves what they want and so it avoided the trap of reviews while being a useful guide for tourists.

In the 1990’s, magazines were flying off the shelves, a popular option for anyone looking to relax, have something to do on their commute and perfect for light holiday reading.

However, with the growth of the

internet, everything started to move online.

Unphased, Eye Magazine - along with the other titles in Multi Media Magazines - also moved online. A testament to the keen understanding of converging media and it’s audience, Eye Magazine has continued to grow.

This is apparent with it’s latest title Chinese Eye Magazine. Initially starting as a section in Eye Magazine, the Chinese population quickly adopted it and it became it’s own annual, glossy magazine.

Multi Media Magazines also spawned Panic PR.NZ which recently opened an Australian branch - Panic PR.AU. Both companies strive to create tailored marketing solutions with goal driven teams.

When reflecting on the last 20 years, Vanessa has this morsel of wisdom for her readers.

“It doesn’t get any easier,” she notes.

“You just get better at doing it.”

She is also quick to acknowledge her team that has changed and grown over the years and filled her office with laughter, tears, teamwork, cake and champagne. Many of these past employees have fond memories of their time, particularly the experience of working in such a creative and fast-paced environment.

Looking back on 20 years Eye Magazine is put together by a talented team of writers, photographers, designers and production staff. The magazine’s first writer, Kylie Jones, is always remembered by Eye Magazine and her memory lives on in its pages.

“My favourite memory was way back when, and it was just Vanessa and I producing four issues of Eye, two issues of Beautiful You plus the launch of the Dining Guide - it was a lot of work! Lots of late nights

Brittany Daniel Baranyai Kinga Alice Morgan Barbara Clark Michelle Fong Natalie Newton

Denise Tuson, Gayle Dickson, Jacqueline McGearty, Kate Voice, Lucy Webb

and laughter and wearing many hats to get the job done,” muses Charone Mackessack.

Michelle Fong also remembers the hustle and bustle of the office, and how it’s helped prepare her for any obstacles in the future.

“During my time at Eye magazine it was very busy with advertising sales, being a fashion editor & writing stories.

A fabulous starter taste to my time in media!” she says.

International model celebrity Colin Mathura-Jeffree is no stranger to Eye Magazine, having graced the cover as well as the social pages on multiple occasions.

“I love all my Eye editorials. Shooting with platinum blonde Kylie Bax the cover story with the horse and our two beautiful kids, while wearing riding boots was haute,” he says.

“So many confused people said to me, how can she have blond children with you? And I would reply, ‘you’re so right - that’s why I left her for the horse!’”

Photographer Katie Wilson also

“But I also had the honour of working - and laughing - with amazing people. I’ll always remember dancing to Michael Jackson in the office with the production girls at midnight while on deadline!”

The cuisine section of Eye Magazine has always been filled with the top restaurants such as Parnell’s Antoine’s and continues to profile new openings around the city.

For Denise Michelle Coco Tuson, it is this dining scene that truly stands out in her memories.

“My best memory is meeting the iconic and wonderfully generous chef, Peter Thornley, and writing an editorial for his restaurant, Kermadec. It is still one of the highlights of my writing career!” she says.

When talking with past and current staff, however, there is one constant that never fails to come up: working with Vanessa Green.

“It was such an honour to work with such an inspirational woman who instilled confidence in myself to aim high,” says Dylan Cameron.

can be testing, but with Vanessa it was exciting, fast paced and absolutely never a dull moment. I will always look back fondly on my time with Vanessa and the team. Forever surrounded by high energy, laughter and colleagues turned friends,” says Jacqueline McGearty.

What’s in store for the future of Eye? This fast-paced and high energy whirlwind of an office is unlikely to slow down. With Eye Magazines three siblings - New Zealand’s Best Dining Guide, The Beauty Book and Chinese Eye Magazine - it is only just the beginning.

“My experiences with Eye Magazine started 20 years ago, when I was managing the marketing for Westfield St Lukes and was one of Eye’s first advertisers,” explains Eye Magazine’s Senior Business Manager Lea Worth.

“Years later, Vanessa rings me and asks me what I’m doing, my reply was walking the puppy! She tells me that both of us need to come and see her.

That was three years ago, and Teddy and I have never looked back.”

“Working with Vanessa was an experience never to be forgotten, everyone knows the world of publishing can be testing, but with Vanessa it was exciting, fast paced and absolutely never a dull moment.” loved shooting Kylie Bax and reminisced on the same photoshoot.

Makeup Artist Olga Gill also touches on the creative energy present at these times and the great editorials it produces.

“I have the best memories of Eye Magazine because of the team and how everyone acts on set,” she explains.

“Great shoots are always spontaneous and fun. We had one shoot, at Non Solo Pizza, where we almost put a model in the fridge!”

For Owner and Director of Boni & Beck, Emma Stenbeck, Eye Magazine will always hold a special place in her memories.

“Nothing can top meeting my fiancé and becoming part of the GreenBennett-O’Kane family!” she says.

“Her tenacity is one of the many things I admire about Vanessa. I now apply the same doggedness and determination to my own business and she’s still always pushing me to go outside of my comfort zone. She is proof that anything can be achieved when you push yourself, work hard, have huge passion and belief,” adds Charone Mackessack, now the Director of Glamour Boutique.

Working with Vanessa is a common theme that runs through these memories, with Portia O’Kane citing Vanessa’s funny, caring, crazy and spontaneous spirit while being an incredible boss.

“Working with Vanessa was an experience never to be forgotten, everyone knows the world of publishing

For myself, working with Eye Magazine is more than simply another job. Just the opportunity to see my work, my voice in print and share that with my family and friends - not every writer has that luxury.

When discussing her best memories, Jill Larson just had one simple word.

“Sort!” she laughs.

It’s reflective of Eye Magazine’s philosophy and the secret to its longevity. By staying inspired, working hard and listening to it’s readers, who knows what the next 20 years hold?

Written by Priscilla Southcombe

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CONGRATULATIONS

EYE MAGAZINE ON YOUR

20 "CONGRATS! WOW YEARS! I AM VERY HAPPY TO BE A PART OF THIS SUCCESS. IT'S BEEN A GREAT MEDIUM FOR US. WELL DONE AND THANK YOU."

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JACOB GARHBAIT, Eurostyle

"Congratulations Eye magazine, Vanessa and team on achieving 20 years. Two decades on and still going strong, its been a pleasure to be involved and enjoy the market reach that you continue to attain, putting our advertised brands under the Eye of many thousands of readers.

Cheers to the next twenty."

CLIVE WESTON, Negociants

“Congratulations Vanessa and the team at Eye Magazine on 20 years in publishing from the team at Modes who have been with you since inception to Vanessa and the team at Eye.”

DIANE STEPHENSON Owner & Director of Modes

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"I want to thank Vanessa and her team for their support and encouragement over the years. Starting again in a new career at age 40 was overwhelming.

Vanessa's support and cheerleading for me through Eye magazine, Panic PR and the various events helped make Heather Walton a household name in real estate.

What I have loved the most is the whole package. At Eye magazine you become part of a family who really care and who involve you in events, functions and many many networking opportunities.

Congratulations Vanessa on 20 years in business. You are an inspiration."

HEATHER WALTON, Black Group

“Congratulations Vanessa for achieving a 20 year milestone with EYE, one of New Zealand’s best magazines.

I have thoroughly enjoyed the great articles, uncluttered well written editorial and excellent photography over the years. The magazine has become a friend, a good all round newsy read, perfect for a rainy weekend read, or lying in the sun with a favourite mag.

I Look forward to another 20 years of an excellent publication”

MELINDA JONES Brand Manager of La Prairie

"Congratulations on reaching the Big 20 - what an amazing achievement!

Thank you so much for taking our brand and coming up with unique and inspiring ideas to help take Glamour to the next level.

We are so thankful for the relationship and allowing Glamour to reach your amazing network of clients… we look forward to working more with you in the future!"

CHARONE MACKESSACK, Director of Glamour Boutique

“Congratulations Vanessa on 20 years of outstanding service and delivery of Eye Magazine.

We wish you much success for the next 20 years and thank you for everything you do for us at Alexandra Park!”

DOMINIQUE DOWDING, Chief Executive Officer of Alexandra Park

THANK

for 20 years

KY U

s of business!

m a e T e n i z a g a Eye M

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GET YOUR GLAM ON! Autumn's beauty splurges.

1. Fantasy BRITNEY SPEARS™, IN BLOOM Eau de Toilette Spray $46.00

Smashbox Cover Shot Eye Palette

A collection of 7 high-impact eye shadow palettes, influenced by trends from Smashbox's L.A. photo studio.

Each slim line, portable palette has a curated mix of 6 shadows + 2 doublesized base shades that deliver.

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9 8

,

2. Elizabeth Arden Little Black Compact or 2 trios and palette $79.00 3. Sally Hansen, Big Shimmer Top Coat™ $14.99 4. Sally Hansen, Big Primer Base Coat™ $14.00 5. Antipodes, Moisture-Boost Natural Lipsticks $34.00 6. Smashbox, Cover Shot Eye Palette $60.00

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7. Ki, Sunscreen SPF30+ $58.00 8. Dr Hauschka, Colour Correcting Powder $69.00 9. Mugler, Angel Muse EDP 50ml $165.00 10. La Prairie, Line Interception Power Duo $490.00 11. La Prairie, White Caviar-Pack Pearl Infusion $725.00 12. Oi Tampon, Ultrathin super pads with wings, wrapped individually $5.99 13. Viva la Juicy, Sucré Eau de Parfum Spray $199.00 14. Revlon®, ColorStayTM Brow Crayon $30.00, Revlon® Ultra HD Gel LipcolorTM $26.50, Revlon® Insta-BlushTM $29.50

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Murad Retinol Youth Renewal Serum The new powerhouse that quickly targets signs of ageing. Powered

by Murad’s unique Retinol TriActive Technology, this fast-acting serum gently minimizes lines and deep wrinkles, firms, evens skin tone. Murad, Retinol Youth Renewal

Serum $189.00

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Tauranga’s premier event is back!

Skin Centre Trust's Charity Ball, Saturday 13 May 2017.

For reservations contact helenf@skincentre.com Limited tickets left, don’t miss out...

Support these worthy recipients: Waipuna Hospice | Te Tuinga Whanau Homeless Shelter Methamphetamine Education in BOP Schools With special thanks to our premium sponsors.

Natural Born Trail Blazer AS NATURAL BEAUTY PIONEER DR. HAUSCHKA CELEBRATES ITS 50TH BIRTHDAY, WE TAKE A CLOSER LOOK AT THE ICONIC BEAUTY HOUSE.

Natural and organic beauty is booming. With more of us taking a holistic approach to wellbeing and a more scrupulous approach to what we eat, it was only a matter of time before we took the same magnifying glass to our beauty cabinet.

According to leading global market researcher Mintel, 42 per cent of UK personal care consumers buy natural products because they believe they are better for the environment. In the United States, 57 per cent of consumers purchase natural or organic personal care products because they’re free from superfluous chemicals. Closer to home and 71 per cent of Kiwis are willing to pay a bit more to get the best organic, sustainable and ethically produced products available, according to the 2016 Colmar Brunton Better Futures Report.

Without out a doubt, the future of beauty is set to be greener – but it hasn’t always been the case.

When Dr. Hauschka launched its first skincare formulations in 1967, creating natural, organic beauty was anything but the norm. Dr. Rudolf Hauschka first began experimenting with natural-based formulas in the mid 1930s when he founded the holistic pharmaceutical company WALA, but it wasn’t until he met Vienna-born Elisabeth Sigmund that his ideas came to life. Together, in a move that was well ahead of its time, the pair developed stable skincare formulations that were free from chemical and synthetic emulsifiers and shunned synthetic fragrances in favour of natural essential oils. “When we developed these unconventional skincare products we naturally felt like rebels,” said Elisabeth Sigmund, one of the brains behind some of Dr. Hauschka’s original formulations.

Fast forward 50 years and there is barely a beauty house that isn’t reformulating and repackaging in order to go green. And while a more sustainable and ethical approach to the beauty industry can only be seen as a positive move, deciphering what’s really skin and environmentally friendly can be a tough task. Fortunately, Dr. Hauschka has continued to be at the forefront of natural beauty, ensuring every one of its products is certified 100 per cent natural and organic. All

Dr. Hauschka products bear NATRUE certification: what you see is what you get – genuine certified organic skincare and cosmetics.

But there’s more to Dr. Hauschka than natural, organic ingredients: sustainability is much more than a trend of the moment for the beauty house, it’s a company-wide philosophy and is at the heart of everything Dr. Hauschka does. Raw materials and ingredients are obtained through ethical, fair trade practices, and socially responsible partnerships. For example, damask rose oil, a star ingredient, comes from a collaboration with the World Hunger Organisation in Afghanistan, which provides hundreds of farmers with a sustainable alternative to opium cultivation.

• • • • • • •

1935 Rudolf Hauschka and colleagues found WALA Heilmittel 1960 Elisabeth Sigmund discovers traditional herbs can play a role in guiding skin back to a healthy, beautiful state 1962 Sigmund contacts Dr.Hauschka with her plant-based preparations to support skin health 1965 Dr.Hauschka asks Sigmund to join WALA to develop holistic skincare preparations 1967 Launch of Dr.Hauschka, a line of 100% natural skincare products 1981 Dr.Hauschka launches the first makeup products rouge and lipstick 2017 Dr.Hauschka celebrates 50 years and relaunches a new, comprehensive natural makeup line

drhauschka.co.nz

Rejuvenate me Looking for a natural way to rejuvenate your maturing skin?

Regenerating Day Cream supports the skin’s natural renewal processes.

With an activating blend including anti-oxidant rich Red Clover, Raspberry Seed Oil and Avocado, fine lines and wrinkles are minimised and skin is left replenished and resilient.

The result: a smooth, toned and radiant complexion.

For more info on how to rejuvenate your skin, visit www.drhauschka.co.nz

Wake Up with Make Up REVOLUTIONARY PROCEDURES THAT SEMI- PERMANENTLY ENHANCE YOUR FACIAL FEATURES SO YOU CAN ‘WAKE UP WITH MAKE UP’ We offer permanent make up for brows, eyeliner, lips and more: • Microblading: Manually creating hair like strokes • Ombre eyebrows: Powdering your eyebrows similar to a soft pencil look • Nano Hairstrokes: Creating hairstrokes using the machine method • Upper and lower eyeliner: Applied amongst your lashes for a natural enhancement, or you can go a little thicker for a more dramatic look • Lip blending and full lip colour: To reinstate a defined lip plus more desired colour • Freckles, beauty spots, scar camouflage and areola repigmentation With a combined 20 years experience, mother and daughter duo Michelle and Kirsty are both certified (CPCP) permanent make up artists that you can trust.

If you are interested in the procedures but it also sounds like an industry you would like a career in, we offer both fundamental and advanced training. Licenses to operate under Wake Up With Make Up are also available throughout regions in New Zealand.

Lifetime Member

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KERIS Aesthetics Centre •

• • • • •

Established in 2002, ultimate holistic skin and body care clinic with over 14 years of trust and satisfaction of clients Over 40 FDA and CE approved medical aesthetic equipment Highly trained and qualified professional team Gathering the best products across the world Providing customized treatment plan to suit individual needs Give you one stop aesthetic experience

Ultherapy is the ONLY FDA-cleared, non-invasive procedure that lifts and tightens the neck, chin and brow and improves lines and wrinkles on the chest area.

Thermage is a safe, non-invasive, radiofrequency cosmetic procedure that’s clinically proven to help smooth, tighten and contour your skin for an overall younger looking appearance in a single treatment without surgery or injection. FDA-cleared.

Lumenis M22 Platform has both Resurfx and IPL, Resurfx laser is for skin resurfacing, to treat pigmentation, acne/surgical scar, striae, fine lines and wrinkles etc. The IPL has the unique Optimal Pulse Technology for skin treatments, it is proven to minimize the appearance of pigmented lesions, rosacea, sun damage, fine lines and wrinkles.

Skin Needling produce new collagen and elastin in the papillary dermis. New capillaries are formed

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leads to reduction of scars and skin rejuvenation.

Vital Injection is an intradermal injection treatment using hyaluronic acid and other nourishing ingredient which is widely used to provide liquidlike, healthier skin complexion and tone.

Liposonix is a non-surgical fat reduction procedure that can get rid of targeted fat. You will experience renewed confidence and look great in that dress size you have only ever dreamed of fitting into, all without the need for surgery. FDA-Cleared.

CoolSculpting technology safely delivers precisely controlled cooling to gently and effectively target the fat cells underneath the skin while leaving the skin itself unaffected. Over time, your body naturally processes the fat and eliminates these dead cells leaving a more sculpted you. FDA-Cleared, safe and effective.

Thermage for body, tummies, knees, legs, arms and hands can

be areas that show signs of ageing, Thermage has developed procedures that are designed, especially to help smooth and tighten wrinkled, crepey and sagging skin on these body areas.

Alma Hair Reduction, is a revolutionary diode laser system for hair removal. It is the world’s first laser hair removal that is virtually painless. Help you get rid of unwanted hair.

LPG M6 Integral for Body, LPG lipomassage is used for slimming activation and has four beauty goals: slim down fat cells, smooth cellulite, firm the skin and re-sculpt the figure.

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REDEFINE YOUR SILHOUETTE

SYMMETRY AND FUNCTIONALITY RESTORED

ABDOMINOPLASTY is a very popular re-shaping operation which is perfect for those who have tried everything to lose excess fat and reshape their tummy.

Talk with Cosmetic and Reconstructive Plastic Surgeon, Mr Adam Bialostocki, to learn more about this and other facial and body procedures, including skin cancer and melanoma detection and removal.

RHINOPLASTY involves the reshaping of the bone and cartilage to restore or improve symmetry and functionality of the nose.

It can be a life changing procedure in many ways.

Talk with Cosmetic and Reconstructive Plastic Surgeon, Mr Brandon Adams to learn more about this procedure.

MR BRANDON ADAMS

MR ADAM BIALOSTOCKI

MBChB, FRACS (Plastics)

MBChB (Otago), FRACS (Plastics)

Cosmetic & Reconstructive Plastic Surgeon

BOOK A CONSULTATION WITH MR ADAMS TO DISCUSS YOUR OPTIONS

Cosmetic & Reconstructive Plastic Surgeon,

BOOK A CONSULTATION WITH MR BIALOSTOCKI TO DISCUSS YOUR OPTIONS

D E R M ATO LO GY • S K I N C A N C E R S P E C I A L I STS • CO S M E T I C & R E CO N ST R U C T I V E P L AST I C S U R G E RY

727 Cameron Rd, Tauranga 3112 P 07 578 5350 F 07 578 5354 E reception@davinciclinic.co.nz www.davinciclinic.co.nz

Makeup Artist to the Stars Lisa Matson Spills Her Beauty Secrets LISA MATSON BARELY HAS A MINUTE TO SPARE, AND EVERY MINUTE SHE DOES FIND, SEEMS TO BE TAKEN UP

BY A NEW PROJECT, A NEW SHOOT OR NEW IDEA.

W

e sat down and talked all things makeup related with her, from celebrities, to her beauty secrets and everything in between.

When did you know you wanted to be a hair and makeup artist?

I was about 10 years old when I started practicing my hair, makeup and styling skills on friends and family, particularly my sister. I also use to photograph

c1978 Sister & Mum

The epic TV commercials with incredible sets, that transfer you to another place and time, the fashion shows, beauty and advertising campaigns and the magazine/photographic shoots, my list of memorable experiences is vast.

However, the day that L’Oreal Paris NZ asked me to represent them, in 2009, as their makeup director was unforgettable.

As to memorable clients, I’ve made up an array of New Zealand and

had the privilege to primp and preen Quentin Tarantino, Eva Longoria, Usher, Gabriel Macht and Rick Hoffman from Suits, Parson James and Kate Pierson (B52s), to name a few.

You have a strong celebrity clientele.

Why is it important for you to also work with the general public?

The general public, for me, feeds my soul.

It’s my passion to make a person feel beautiful and confident and I get even more satisfaction from my work,

“Lisa is an incredible artist. Her talent is of international grade and whenever I’m in town I request Lisa to do my makeup.

A fabulous person with an equally fabulous talent!”

- Kylie Bax, International Model them, as I was enthralled with the fashion and beauty pages in magazines and wanted to replicate them myself.

With over 20 years of industry experience what are some of your more memorable clients and experiences?

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international personalities over the years - TV presenters, actors, singers, sports people, performers, politicians and history makers.

Of course making up international stars, people you only expect to see in a movie or a magazine, is always special. Just within the last 5 years I’ve

when I get to make up a person who doesn’t have a professional artist work on their face and/or hair on a regular basis, their reaction, both physically and verbally, is so genuine and emotive, it’s like being bathed in sunshine - and who wouldn’t want to have that experience!

All photos taken/supplied

by Lisa Matson

Eva & Me

What do you have in store for 2017?

Apart from my usual freelance work I’m also hoping to utilise a few of my other strengths – teaching, public speaking and beauty/portrait photography.

I’d also like to organise and collaborate in a few speciality makeup, hair and/or fashion events or workshops for both the public and professionals this year.

I am working on an exclusive (based

and/or fashion stylists…people who take ordinary and make it extraordinary.

And if I can squeeze in the odd hair, makeup and photography package, one or two days a month, then I’d say I’m in for a super busy but fulfilling year.

If anyone is interested in any of the aforementioned services Lisa has mentioned, she can be contacted by email at lisa@makeovermasters.

“Lisa is the best of the best. I attend a lot of black tie functions and I can always trust that she will make me look amazing. What I love about Lisa is how innovative she is, she goes the extra mile, and brings that magic quality that you just can’t put your finger on. If I’m ever doing a magazine shoot she is my first option always.”

- Toni Street, TV Presenter and Radio Host on limited bookings due to my work schedule) makeover service, which would include a consultation with me, then a collaboration with me and/or my favourite makeup artists, hairstylists

co.nz. Please put in the heading either, workshops, makeover consultation or portraits, as relevant to your query.

Follow on instagram @nzmakeuppro or www.facebook.com/nzmakeuppro

Me & Usher

Lisa Matson’s Best Kept Beauty Secrets • Always apply moisturiser to damp skin. Allow 5 mins or more for it to absorb before applying foundation.

• Kiwi women tend to buy foundations that are too light for them. Firstly always test foundation in a sheer strip to get it’s true shade and if your body is darker than your face opt for a foundation colour that matches, or is close to, your decolletage. Looking pale and washed out is never flattering.

• Make blush your friend, especially if you wear foundation. Colour in the cheeks makes you look healthier, happier and more youthful.

• Don’t forgo brows. They frame the eyes and can spoil a makeup look if left unruly, patchy or barely there.

• Invest in a good set of brushes different sizes and shapes to suit the areas you wish to make up for a faster (with practice) and cleaner finish. Dedicate a brush to each product type (foundation, blush etc.) and eyeshadow shade you use; that way you won’t accidently put colour in the wrong place.

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Refresh, Revitalise and Tea-toxify with SmarTea SMARTEA NEW ZEALAND’S LATEST TEATOX CRAZE IS NATURAL, ORGANIC, VEGAN AND ADDITIVE FREE.

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he simple yet delicious brews come in two, SmarTea Morning and SmarTea Evening where each ingredient has been chosen to help enhance your health, and keep your body performing at its best night and day, while feeling great inside and out.

A teatox in simple terms, is a detox with the aid of tea. With a degree in Physical Education paired with her passion for health and wellness, Katrina founded SmarTea after formulating her own tea recipes. “I pretty quickly realized that the taste, ingredients and brewing techniques are crucial to the results of the cleanse. I have therefore formulated my Total Teatox with these factors in mind. Along with a healthy diet I believe SmarTea can assist anyone in achieving their health and wellness goals” Katrina says.

The ingredients within SmarTea have been used in traditional medicine for hundreds of years and are commonly accepted to enhance our bodies performance both night and day.

SmarTea Morning for example gives your body the detoxifying boost it needs

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with ingredients like Goji Berries and Oolong Leaf; providing you with a rich source of energy, assisting in weight loss, while also increasing your mental alertness, boosting your immunity, nourishing your skin, and helping you start your day with a beverage that not only taste’s divine but will leave you feeling invigorated.

Rest is as equally important, and SmarTea Evening is formulated to cleanse the digestive tract, while also helping you to wind down after a busy day. One of the best properties about SmarTea is that it does not contain Senna leaf which is often found in cleansing tea blends.

Senna is an FDA-approved laxative used to treat constipation, which can irritate the colon, making loo visits an uncomfortable frequency. Instead SmarTea Evening has ingredients such as the Jasmine Flower, which aids weight loss by reducing fat and cholesterol absorption and also helps balance bacteria in the gut while being gentle on the stomach. All you have to do is steep the teabag for 3-5 minutes in nearly boiling water (depending on

“A teatox in simple terms, is a detox with the aid of tea.” - Katrina taste preferences and desired strength) and drink.

Our bodies are our temples. SmarTea Teatox, whether you do the 14 day teatox or 28 day teatox, will enhance your bodies health and wellness.

Ensuring your temple gets the most out of every day.

smartea.co.nz

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AUTUMN SKIN CARE

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PROTECT AND PREPARE YOUR SKIN FOR THE WEATHER. FIND SOME OF EYE’S TOP PICKS ON KEEPING YOUR SKIN HYDRATED AND FRESH THIS SEASON. 1. ALPHA-H, Protection Plus Daily SPF 50+ $59.95, ALPHA-H, Liquid Gold Luxe Resurfacing Body Cloths $39.95 2, 3 & 4. Estée Lauder, Double Wear 3 Minute Priming Moisture Mask $15.00 for one / $80.00 for a pack, Estée Lauder, Advanced Night Repair Concentrated Recovery Eye Mask $92.00, Estée Lauder, Day Wear Matte Oil-Control Anti-Oxidant Moisture Gel Creme $98.00 5. Katherine Daniels, Concentrate for Dry Skin $84.00 6 & 7. Elizabeth Arden, Beautiful Color Bold Defining 24Hr Liquid Eye Liner $48.00, Elizabeth Arden, Advanced Ceramide Capsules $150.00 8. Atzen Balance, Gentle Exfoliating Scrub $77.00, Atzen Balance, Bio-Active Complex SPF15 $139.00 9. Pure Shade, Sunscreen $88.00, Pure Shade, After Sun $75.00 10. Prevage, Anti-Aging Moisture Cream SPF 30 PA+++ $265.00, Prevage, Cleanser $75.00, Prevage, Anti-Aging Overnight Cream $265.00 11. Clinique, Fresh Pressed™ Daily Booster™ with Pure Vitamin C $13.00 12. Elizabeth Arden, Lasting Impression Mascara $60.00 13. Olive, Moisturising Night Cream $37.95, Olive, Brightening Face Moisturiser $39.95, Olive, Nourishing Day Cream $37.95 14. Manuka Doctor, ApiNourish Firm Skin Facial Moisturiser $39.95 15. Olive, Exfoliating Moisture Body Scrub $34.95, Olive, Illuminating Face Polish $26.95

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SAY YES TO YELLOW!

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ARE YOU SAD TO SAY GOODBYE TO OUR SHORT LIVED SUMMER? WHY DO IT THEN! KEEP SOME FUN IN YOUR LIFE BY BRIGHTENING UP YOUR DAY WITH POPS OF YELLOW!

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1. Forestry, Mina Blanket in Yellow $245.00 2. Bonnie & Neil, Sawtooth Tile Yellow Cushion $140.00 3. theBalm, Bahama Mama Bronzer, Shadow & Contour Powder $52.99 4. Prada, Uomo Sunglasses $360.00 5. Five Star Slippers, Summer Slides $139.00 6. FABY Nail Lacquer, Young Emotions $20.00

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7. Bonnie & Neil, Cockatoo Yellow Cushion $150.00 8. Armadillo XT, in Lemon Drop $899.00 9. See Concept Glasses, #C Soft Yellow Tortoise $59.00 10. Prada, Shoes $1,325.00 11. Prada, Saffiano St. Palma Giallo $3,300.00

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12. theBalm, Balm JoviRockstar Face Palette $109.99 13. Neutrogena® Deep Clean Facial Cleanser $13.99 14. Neutrogena® Body Oil $15.99

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Fabuleux Vous for a fabulous you LIFE-CHANGING EVENTS CHANNELLED INTO THE CRAFTING OF MEANINGFUL JEWELLERY HAS GIVEN WOMEN WORLDWIDE THE OPPORTUNITY TO HAVE A STRIKING TALISMAN SYMBOLIC OF THEIR OWN LIFE JOURNEY.

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abuleux Vous is an Aucklandbased boutique designer brand that starts every design from scratch, creating something with meaning and challenging the current consumerism trends in the jewellery world. They are on a mission to produce jewellery that becomes part of your life story.

Throughout history, one of the most powerful objects to serve as a connector has been jewellery, drawing you back to a particular time, place, event or occasion, or serving as a symbolic trinket to keep you grounded in the present.

Owner and Director Helen Thompson-Carter had a sudden, unexpected heart attack at the very young age of 37, throwing her into the depths of her own grief-stricken emotions as she grappled with this health challenge. This experience was

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the catalyst to create the Declaration collection, which urges women to see something that speaks to an aspect of their life.

A connected sense of selfconfidence shines through in Fabuleux Vous’ Declaration range, championing Love, Hope, Peace, Faith, Unique, Freedom, Journey, Memories and New beginnings. Helen’s dream was for one of the trinkets in this range, and the wider collections, to act as a beautiful statement indicative of the person’s life, where they are at that moment and the confidence to believe they’re exactly where they are meant to be.

Each collection has an extensive array to choose from, featuring meticulously moulded earrings, necklaces, bracelets, pendants and more. Handcrafted from the sketchpad to the final product, there’s a wide array of options for women to find their own

“A connected sense of self-confidence shines through in Fabuleux Vous’ Declaration range.” amulet, whether it’s a gemstone or an emblazoned pattern.

This boutique Kiwi jewellery team is taking on the globe with their extensive scope of designs, with various price points to represent any woman’s life journey.

Fabuleux Vous has stockists stretching the entire length of Aotearoa, across the Tasman Sea and wrapping right around the world. For a full list of stockists, collections or to shop online, visit our website.

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Timeless beauty and a timeless thought, with a name, date, or your own personal message to make it utterly unique. fabuleuxvous.com | customercare@fabuleuxvous.com | +64 9 294 8692

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EYE STYLE

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1. Elka Knitwear, Cashmere Leopard Print Scarf $185.00

2. Glamour Boutique, BCBGMAXAZRIA Geometric Plate Earrings $149.00 3. Glamour Boutique, Chloe Dress by Adrianna Papell $429.00 4. Modes Art Deco, Crystal and Resin Bag Limited Edition $649.00 5. Prada, Plex Ribbon Bag $3,700.00 6. Fae by Fabuleux Vous, Chain $149.00, Lock $29.99, Purple amethyst $93.75, Panier Pendant $89.50 7. See Concept Glasses, #C Soft Yellow Crystal Glasses $59.00 8. Glamour Boutique, Metal Chain Lariat Necklace by BCBGMAXAZRIA $159.00 9. Jessica Bridal, Miriam Headpiece $229.00

Elka Knitwear Women merino wool hounds tooth in black and white, $25.00

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09 378-4770 1 4 S T M A RYS R O A D , P O N S O N B Y, A U C K L A N D R E L O CAT I N G TO 27 P O N S O N B Y R OA D, P O N S O N B Y, A U C K L A N D F R O M T H E 1 S T O F M AY

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eye’s designer

COLLECTION Rolex Watch $53,050.00

Partridge Jewellers The Partridge Solitaire 1 Carat $11,950.00

Dior “Wild in Dior” Bracelet $1,750.00

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Yo u a r e c o r d i a l l y i n v i t e d t o

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Please contact Priscilla Southcombe to book your tickets. priscilla@panicpr.co.nz

The luxury of Elka Wild knitwear FOR FIVE YEARS KATE MISCHLER HAS BEEN DESIGNING AND PRODUCING EXQUISITE KNITWEAR FOR DISCERNING WOMEN OF ALL AGES, SHAPES, AND SIZES, USING STUNNING YARNS SUCH AS POSSUM, CASHMERE, MERINO, AND SILK. We believe the special blend of Possum down and Silk yarn we use in our Elka Wild range is New Zealand’s answer to cashmere,” Mischler says. “Everything we make is 100 percent New Zealand designed and manufactured.”

Elka Wild, Mischler’s second knitwear line under her exclusive Elka label, is a collection of beautiful, soft draping garments designed to clothe any shape, any size, and any age and make the wearer feel wonderful.

Historically associated primarily with socks, scarves, and gloves, Mischler, who has been in the knitwear industry her entire life, believes possum fibre is underutilised in high fashion. It offers a lightweight yet gloriously warm yarn that results in soft, beautifully draped garments .

“It is an undeniably luxurious fibre that is exquisite to wear.”

Mischler’s designs combine structure and sophistication with a softness that draws inspiration from nature, music, and art. Fabric is lavishly draped to give a subtle sense of movement to each garment while evoking scenes from nature such as birds in flight or flowing water.

“Fashion should be fun, not complicated,” Mischler says. “Elka Wild doesn’t follow trends, but focuses on timeless elegance, allowing women to easily make lasting updates to their wardrobe. Ultimately, the range blends quality and comfort – without sacrificing style,” Kate says.

elkaknitwear.co.nz

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WINTER WOOLIES to keep you warm

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1. Tolaga Bay, Wrap Shell with Navy stripe detail $1,012.00 2. Elka Knitwear, Fine Merino Lace Dress $412.00 3. French Country, White Shrug Mongolian Fur $399.00 4. French Country, Tan Goat Fur Cushion $129.00 5. Elka Knitwear, Possum Silk Arm Warmers $75.00 6. Tolaga Bay, Horizontal Rib Knit $665.00 7. French Country, Sky Blue Stripe Throw $130.00

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09 378-4770 1 4 S T M A RYS R O A D , P O N S O N B Y, A U C K L A N D R E L O CAT I N G TO 27 P O N S O N B Y R OA D, P O N S O N B Y, A U C K L A N D F R O M T H E 1 S T O F M AY

shop online t h e c u p b o a r d . c o. n z

Keeping an Eye on…

YVONNE BENNETTI EYE CHATS TRAVELLING, CUISINE AND WARDROBES WITH NEW ZEALAND FASHION DESIGNER, YVONNE BENNETTI; KNOWN FOR DRESSING SOME OF NEW ZEALAND’S MOST GLAMOUROUS WOMEN. Have you always had a big interest in fashion design?

I have always had an interest in fashion.

My mother had fashion stores when I was growing up so I have always been surrounded by fabrics and clothing.

Describe your personal style?

My personal style is classic with a slight twist. I love beautiful fabrics and so always shall look at quality rather than quantity. I love cashmere, silks and suede. I mainly wear tan, cream, black and white.

What is your favourite piece this season?

My favourite this season is my suede trench coat in tan colour. It’s classic and shall work with any colour, it’s the longer length look.

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In 3 words how would you describe your closet?

Co-ordinated, easy pieces that are tran-seasonal and can be worn in any climate.

Who’s your fashion icon?

Hands down, Kate Moss. She is every bit of perfection.

Dream holiday destination?

My absolute favourite country to visit is Sri Lanka. It is one of the most gorgeous places on Earth. The colours, the picturesque landscapes it’s absolutely breathtaking.

Favourite food?

My favourite food would have to be Thai food.

Your number one tip when choosing a statement piece…

Choose quality fabric and classic if you are buying an investment piece.

magazine designer clothing

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CONTACT: kat@kabloom.co.nz PH: 021 028 28432

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THE FIRST THING TO KICK OFF THE COUNTDOWN FOR YOUR UPCOMING NUPTIALS IS THE ENGAGEMENT PARTY! WANTING TO THROW AN AMAZING ENGAGEMENT PARTY THAT REFLECTS YOU AS A COUPLE? CHECK OUT THESE SIMPLE STEPS TO HELP PLAN YOUR DAY RIGHT. Antoines

Arum

1. PICK A DATE Engagement parties are usually held soon after the couple have become engaged, while the news is still fresh. Pick a date that works for both parties families and friends and consider if anyone would have to travel from overseas.

2. START A GUESTLIST Make sure the guests you invite to your engagement party are the same guests you want at your wedding as you must invite them to the wedding.

3. SEND INVITES Decide if you want to go paperless and send an email invite, or even an event invite through social media. Or, if you would like to send a traditional invite in the mail.

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4. WHAT TO EAT? You don’t need to have a set menu or a sit down event.

Depending on the venue you decided you can have nice platters for everyone. Or even a low key BBQ. 5. SET THE THEME Have fun with your engagement; plan a party that reflects who you are as a couple!

6. CHOOSE AN OUTFIT! Choose something that reflects the type of theme or venue you’ve chosen. If it’s outdoors wear a sundress or something more relaxing. If it’s a bit classier dressing in a white dress is always best, but even something elegant would be perfect. As for your fiancé, comfortable and chic is always good a suit and tie isn’t necessary. Leave that for the wedding!

AUCKLAND | SYDNEY | MELBOURNE |PERTH JESSICACOUTURES.COM

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I would definitely recommend Jessica Bridal to other brides.

Everyone there was really lovely and I loved that they helped me find exactly what I wanted. Straight away at my first appointment, they asked what I liked and disliked, and they picked out a selection of dresses based on my preferences. It was great that they pinned the dresses on so you could really get a feel for how it looked. They also offered honest opinions on which dresses and styles they preferred, which I valued.

The dress I ended up with was actually their favourite (and mine) as it had so much wow factor to it.

Andy (Andrew) and I had been together for approximately 2 years before he proposed on a holiday in Bali. We were supposed to be there for four nights but actually got stuck there as no planes were flying out. He was planning on proposing earlier but said he couldn’t find the right moment. The first extra night we were there, we went out for a really nice dinner and then to a roof top bar (Double Six in Seminyak) where we had a private “floating” pod booth.

The two pods on either side were empty and it felt like we were the only ones there. We were just watching the views out to the water and talking about needing to come back to Bali.

Then he said to me: “next time we come back maybe we should get married here.” I wasn’t sure if I heard right then when I turned around, he had the ring out and asked me to marry him.

Of course, I said yes! He was sneaky as well and told the girl serving us so she was ready with 2 glasses of champagne. It was a great way to end an amazing holiday.

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Say I do wi t h JESSICA BRIDAL

BRIDE ALAINA CONOCHIE SAID I DO IN A STUNNING JESSICA BRIDAL WEDDING GOWN.

“They also gave honest opinions on which dresses/styles they preferred on me which I valued.�

Photography by Coralee Stone, Bouquets by Leaf and Honey, Makeup by Sam Hart, Hair by Amelia Henderson

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SAR A’S GETTING THIS SUMMER SARA VALENTINA TALAT WED HER PRINCE CHARMING FERGUS CLEAVER AT THE DOMAIN BAND ROTUNDA, AUCKLAND MUSEUM.

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o start the festivities was her Alice in Wonderland themed Hen’s Night held at Auckland’s White Rabbit on the Park with some of her closest friends, an amazing lead up to her dream wedding. Surrounded by her closest friends and family she got to wed her best friend in a beautiful Vinka designed wedding dress matched with Chanel shoes. As the beautiful bride got ready to walk down the aisle, Sara’s talented friend Jason Kerrison (Opshop) began singing to what was a beautiful ceremony. After the beautiful ceremony guests were invited back to the Auckland Museum for the two course dinner and to celebrate many laughs and lots of love. Eye Magazine wishes the newlyweds all the best for their bright future together.

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PHOTOGRAPHY by ROBINSON PHOTOGRAPHY

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Shopping at Calpierre® to beShoes traveling to Europe on buying G E O F F R E Y BVEI AE VNEER O NGAE O F F R G E O F F R E Y Binfo@eurostyle.co.nz E E NP E H I L O VA NNC Calpierre® AENCalpierre® N I Shoes S AV I O Italian Italian Shoes Calpierre® Calpierre® Italian Shoes Italian ShoesShoes Shoes G EItalian O F Italian FR E YShoes BCalpie EENE Calpierre® Italian Shoes Calpierre® Calpierre® Calpierre® Calpierre® GCalpierre® EItalian OFFR EY BE ENE Italian Shoes Calpierre® Calpierre® Italian Shoes Shoes Italian Shoes Calpierre® N A N N I S AV I OItalian Shoes P H I L O VA N C E eurostyle.co.nz Eurostyle is an addictive experience, Calpierre® Italian Shoes Italian VIA VERONA Calpierre® P H I L O VA N CE Italian Shoes G E OCalpierre® FFREY BEENE Italian Shoes

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From cocktail parties to meetings, private dinners, presentations, seminars, conferences and weddings, there are also opportunities for team building such as “Fitness for Functions” packages with all day access to the club’s facilities and motivational activities for your guests.

Enquire today 0800 NEXT GEN | info@nextgenclubs.co.nz

Your timE is NOW

Danes, Horses, and Monkeys…Oh My! WHEN MOST PEOPLE THINK OF SERVICE ANIMALS THEY IMMEDIATELY CONJURE THE IMAGE OF A LABRADOR RETRIEVER. HERE ARE THREE OF MY FAVOURITE ‘ALTERNATIVE’ SERVICE ANIMALS. 1. GREAT DANES Great Danes are trained as balance dogs for individuals with Parkinson’s, Multiple Sclerosis, Friedrich’s Ataxia, and other destabilising disorders.

To provide proper support, an animal must be at least 45% of their human’s height! With their gentle nature and publicly inviting persona, Great Danes can also help with the isolation that often accompanies disability by…well… being a LARGE conversation piece.

2. MINIATURE HORSES Horses have been guiding humans for centuries and are naturally safety conscious creatures. Additionally,

they can live for up to 50 years which means a decreased relative cost of training and increased access to guide animals. Lastly, miniature horses are able to provide physical support and balance assistance to the elderly and unstable.

3. CAPUCHIN MONKEYS These monkeys are trained to lend an extra pair of hands – most commonly for people with spinal cord injuries.

Capuchins are incredibly dexterous and considered the most intelligent of the New World monkeys. They are trained to do things we may take for granted like scratching itches, repositioning limbs, loading

DVDs, turning pages of a book, or even repositioning reading glasses!

Capuchins also have an incredible capacity for problem solving and bond tightly with their humans.

So while Retrievers make brilliant service animals – there are other breeds and species that are joining their ranks and making a difference. A sincere thank you to all those involved in the raising and training of assistance animals worldwide.

+64 9 533 3011 tanya@ellabellas.co.nz ellabellas.co.nz

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The Strand Veterinarian:

A Little Clinic with a Big Heart WHEN IT COMES TO OUR PETS, IT’S HARD TO DENY THAT THEY ARE TRULY PART OF THE FAMILY. ASK ANYONE WITH A FUR BABY AND THEY WILL TELL THERE IS NOTHING MORE IMPORTANT THAN CHOOSING A CLINIC THAT EMBODIES THIS.

T

he team at The Strand Veterinarian understand the love and care we have for our pets and approach each client as an individual. They are best described as a little clinic with a big heart and a holistic approach to pet care. Dr Megan Alderson and Dr Justine Alley and their team work together to create a care environment where pets can be nurtured and healed.

“Soft tones, the right environment and gentle handling can make all the difference and we’ve embraced this.

Everything we do follows this same philosophy - soft, fluffy, warm beds to recover in with pain relief that sends them into dreamland until they have fully recovered,” says Dr Justine.

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Three Tips for Looking After Your Pet in Autumn This includes a clear separation between the cat and dog departments, a full surgery and services from teeth cleaning to general check-ups. The Strand Veterinarian have become wellknown for their discerning clientele including Mark Vette, whose dogs all see the team at The Strand Veterinarian.

Dr Megan explains that the veterinary profession is more of a “calling” than simply a career to pursue.

“Animals are magic in our lives they are tangible manifestations of love - they are the bringers of joy and happiness,” says Dr Megan.

“What could be more important than that?”

+64 9 377 6667 thegirls@thestrandvet.co.nz thestrandvet.co.nz

TIP #1

For many of us, Easter Holidays means lots of delicious food. Make sure you don’t leave any food out on the counter within reach of your dog, especially chocolate.

TIP #2 Autumn is the time of the year where rodents seek warmth and often find it on our homes. Be careful with rat poison as many brands are harmful to dogs and cats. Talk to your veterinarian about methods of pest control that are safe for your pets.

TIP #3 While it isn’t quite Winter temperatures, don’t leave your pets outside for prolonged periods of time. Smaller animals, puppies as well as senior pets are more likely to feel the cold, even in Autumn.

BE IN TO WIN

win

Doggone amazing dog training One of the world’s leading animal psychologists and behaviourists, Mark Vette has been studying and training dogs for 40 years and has seen - and solved - every behavioural issue imaginable. So even if you don’t want to teach your dog to drive cars and fly planes, Mark’s unique online dog training programme can help you connect with and understand your dog, teach it all the basic commands and solve any behavioural issues, whether it’s barking, hyperactivity, aggression or separation anxiety. Check it out at www. dogzen.com, where you can subscribe to the programme for $67 per month.

We have a one year subscription to giveaway, worth $804.

TO BE IN TO WIN: Email your name, email address and phone number to jill.larson@ multimediamagazines.co.nz. Competition closes 1 June 2017. Terms and conditions apply.

Top Training Tips MARK VETTE’S ESSENTIAL RULES FOR TRAINING SESSIONS. • Gestures and postures mean more to dogs than spoken words, so hand signals are more important than verbal commands. Start by using hand signals to teach your dog what you want, then introduce the spoken command later with a food reward.

• Commands should be simple, ideally single syllable. Don’t change them or mix meanings!

• Only use your dog’s name to orient them to you, not as a command.

• Don’t feed your dog too much before training – include training amounts in their overall diet.

• Use high value food rewards • Keep environment simple • Start in a quiet, distraction-free situation before moving outside to more challenging areas to proof the behaviour.

• Teach one thing at a time.

• For drawing commands, such as “come” or “heel”, your body language should be inviting and nonthreatening. Turn sideways, lower your body, and don’t stare - smile, be encouraging and use a happy tone.

For fixed commands such as “sit”, “down”, “wait” or “stay”, use a firmer tone of voice, have your body square on and make some eye contact.

• Always finish on a good note.

• You are training all the time, so watch what you are doing before you give your dog they want (food, attention, freedom) – that is what you are rewarding. If you let your dog in (reward) when barking, you are training barking!

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New Zealand’s ANIMAL

WHISPERER! EYE MAGAZINE’S EDITOR VANESSA GREEN HAD HEARD THE STORIES ABOUT THE PURINA POUND ‘PUPS TO DOG STARS’ AND THE MAN BEHIND IT ALL, MARK VETTE. A FAMILIAR FACE ON TELEVISION, HE TRAINS MISTREATED RESCUE DOGS FOR FILM AND TV COMMERCIALS, THEN REHABILITATES THEM TO BE ADOPTED INTO LOVING HOMES. SHE EVEN RECALLS A CAMPAIGN WHERE HE TAUGHT DOGS TO DRIVE. WAS THIS REALLY POSSIBLE? DO THESE METHODS AND RESULTS EXIST IN REALITY? OR JUST FAKE NEWS TO MAKE GOOD TV? THERE WAS REALLY ONLY ONE WAY TO FIND OUT, SO OFF SHE WENT.

A

fter arriving at a beautiful country home I met this talented, world-renowned animal psychologist and zoologist, Mark Vette. My re-homed dog, Bluey, came along as my guinea pig. In a very short time, using clicker training, Mark was able to teach my dog to ring a bell, to ‘get on your mark!’ as well as show me how to teach him using this method.

Clicker training is the fastest way to develop a shared language with your dog. Not only can it considerably speed up regular training, but it’s also one of only a few ways you can train fearful or hypersensitive dogs. The clicker marks positive behaviours, so your dog can begin to understand when they are performing the right action. A click is

a promise to your dog that they’ll get a food reward. So every time you click, a food reward is offered. You begin to use the clicker intermittently as training progresses, until finally the commands

“But the biggest thing I learnt?

To get your dog into a learning state you must be calm.” are performed without it at all. Once one command is mastered, you can start teaching others such as wait, stay, and come, down and no. Then with a few under your belt, you can consolidate them using proofing. This

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is about getting your dog to perform commands in more distracting environments slowly by using locations with more distractions.

There is, of course, more to it than that and Mark offers mobile training sessions and Dog Zen, his online training program.

Mark desensitized my dog to chickens so that Bluey was no longer interested in the chickens. I had to stand right out of it! When Bluey went to chase the chickens he got a sharp pull on the long lead each time so that he associated the chickens with that pain and no longer went near them.

Pain wasn’t used as a factor and Bluey felt no harm throughout the training.

But the biggest thing I learnt? To get your dog into a learning state you must be calm.

I was really impressed by this man’s talent. He’s a very clever, intelligent, sensitive man who’s been training dogs for 40 years. Mark is a man who meditates, who is very easy to talk to, and yes he has a website, an online dog course and a training clinic. He started out initially to help dogs but now also trains, birds, cats, horses, rabbits, reptiles and rodents and even fish! Mark has contributed to training

animals for ‘The Hunt For The Wilder people’, the ‘Toyota Bugger Dog’, ‘The Genesis Pukekos,’ ‘Sony’s Octographer’ and the famous ‘Driving Dogs’. And YES he really has taught dogs to drive a car and to fly a plane. He worked on a TV

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“ I was really impressed by this man’s talent. He’s a very clever, intelligent, sensitive man who’s been training dogs for 40 years.” series in the UK called ‘Dogs Might Fly’ in which, he attempts to teach a rescue dog to fly a plane! This series explores dogs’ extraordinary ability, proving that dogs have distinct personalities and incredible levels of intelligence. Mark joins a team of experts and scientists to explore communication, empathy, memory and reasoning with the dogs - culminating in Mark as Head of Flight School answering the ultimate question: could a dog fly a plane? Dogs Might Fly screened in the UK last year. I hope we will eventually see it in NZ. Mark’s teams are animal behaviourists and mentors who achieve amazing results lovingly.

Their online course is called: DOG ZEN ONLINE TRAINING PROGRAM, a comprehensive online dog training program, that will teach you how to fix problems through understanding and communicating with your dog!

The program is a video-based training program providing 30 online training videos and supporting documents. The program takes you step by step through the techniques

they use to train dogs and it includes 10 videos, which specifically address the most common behaviour issues they see in the clinic. Mark’s team also offer one on one training appointments, at their Auckland based behaviour clinic for dogs with serious behavioral issues which is a great option for intensive retraining and to correct problems that are causing you, or your dog, distress.

Also available are mobile training sessions and Mark has a pet help- line for difficult dogs and situations.

You can send in a completed animal talent submission form online if you believe you have a talented animal or some unusual looks that would be good for Mark’s work. And be sure to check out the amazing photo gallery online.

markvette.com

300g

Cats (felids) have been on earth for about 25 Million Years. The domestic cat evolved from

drink much water naturally, let alone to compensate for a high carb, dry diet. Many cat

Panthera Lineage (lions, jaguars, leopards, tigers) over 3 million years ago. Cats, including

owners are now concerned about the increase of diseases in cats such as Urinary Tract

domestic cats, are obligate carnivores. They must eat animal flesh and organs to survive.

Disease.

Cuts of meat aren’t enough. In natural life cats would eat all of their prey (head to toe) to obtain balanced nutrition. Cats’ bodies are designed to eat and process meat; they have a powerful specialised jaw, teeth adapted for tearing and shredding meat, a short digestive

PF5 Premium Formulation For Cats addresses the issues surrounding commercial cat food using proven technology. It has a meat content of 94%, by in-going ingredient weight, and a

tract and stomach acids to facilitate the digestion of meat only. They even obtain minerals

low carbohydrate level, less than 3%. It contains meat, organs and finely ground bone for

by digesting animal bones.

maximum natural nutrition. PF5 has added Taurine, Thiamine (Vitamin B1), Lysine and all

Modern day dry cat food is mostly grain. Many list a meat as the first ingredient but it’s the following ingredients like Corn, Wheat, Gluten, Soy, Cereal and Barley that make up the bulk of the food. Dry cat food is also extremely low in moisture, less than 10%. In natural

other vitamins and nutrients to provide the nutritional levels established by AAFCO. It’s complete and balanced for all life stages including Adult, Growth and Reproduction. PF5 is designed to be fed as your cat’s sole diet, no supplementation required.

life cats would get the majority of their water ingestion from their prey (i.e. a mouse is

PF5 For Cats has No Gluten, No Wheat, No Corn, No Sugar, No BHA or BHT, No Ethoxyquin

over 70% moisture and less than 8% carbohydrate). Cats have a low thirst drive and do not

and No Propylene Glycol. You can find PF5 in the chilled pet food section and www.pf5.co.nz

Turning Love into Art FUREVER PHOTOGRAPHY IS A NEW PORTRAIT STUDIO IN PONSONBY WITH A DIFFERENCE. IT IS THE ONLY STUDIO IN NEW ZEALAND DEDICATED EXCLUSIVELY TO PHOTOGRAPHING PETS IN A STUDIO ENVIRONMENT.

F

urever photography was created by Lisa Harrington, who has a passion for photography and creating lasting memories of loved ones. With Frances and Penny by her side as key photographers and animal lovers the team works to create wall art for homes.

Lisa has a very strong emotional connection with animals and created Furever Photography for others who also wanted to honour their pets.

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For many, the companionship of a pet is more important than any other relationship we have. They provide us with joy and happiness as well as company and support. They seem to love us unconditionally.

Unfortunately the life span of a pet is shorter than ours, and so often we’re left missing them deeply. Furever Photography is about capturing the love and creating beautiful breathless wall art. In order to provide truly stunning wall art and collections, Lisa has researched internationally and has imported exclusive collections of modern crystal displays, well as traditional canvases and framing.

Creating art for the wall is also about truly understanding each pet’s unique characteristics. The team at Furever Photography; comprising of two pet photographers, talk extensively with each customer to find out what’s unique about their pet. The expressions, the characteristics, the moods. Also important, is an understanding of

home furnishings and finishes so the photographer can custom design the session with different coloured backgrounds to suit any décor. This complete service helps create art that is truly meaningful. To find our more contact us at love@fureverphotography.co.nz.

fureverphotography.co.nz

Oh My DOG! WE INVITED EYE MAGAZINE’S READER’S TO SEND IN PHOTOS OF THEIR DOG’S WITH THE OPPORTUNITY TO HAVE THEM PUBLISHED IN EYE! WE RECEIVED MANY ADORABLE FURBABY PHOTOS AND HAVE NARROWED IT DOWN TO FIRST, SECOND AND THIRD PLACE WINNERS! PLEASE MEET OUR SOCIALITE DOGGIES!

FIRST PLACE

SECOND PLACE

THIRD PLACE

Congratulations you’ve won a $100 gift voucher to Ella Bella’s Pet Boutique!

Congratulations you’ve won a $25 gift voucher to Ella Bella’s Pet Boutique!

Congratulations you’ve won a $25 gift voucher to Ella Bella’s Pet Boutique!

Our first place winner doesn't go to one cutie, but TWO cuties! Meet Sadie and her best friend Brodi, these two look like they're going to be best buds for life! Thanks to mum, Temeeka Miller; looks like you have your hands full!

Meet Bella! All dressed up for a day out and an important thing, Bella knows how to keep hydrated! Big thanks to Bella's mum Mari Arruda for sending in this adorable photo!

Meet this cool dude, Winston! Looks like someone has made known his spot on the couch, thanks dad! Thanks Ryan Algie for sharing your cute photo with us!

+64 9 533 3011 tanya@ellabellas.co.nz ellabellas.co.nz

woof!

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69

T HOROUGH BR ED

May

June

July

Saturday 13 May Suppliers and Contractors Raceday Pukekura Raceway, Taranaki

Monday 5 June Queens Birthday Weekend Races ft. Ellerslie Awards Ellerslie, Auckland

Saturday 15 July Grant Plumbing Wellington Steeplechase Trentham, Wellington

Rotorua Cup Day Arawa Park, Rotorua

Saturday 10 June Winter Racing at Trentham Trentham, Wellington

Saturday 22 July Opunake Cup Pukekura Raceway, Taranaki

Wednesday 21 June Lindauer Ladies Day Pukekohe, Auckland

Saturday 29 July Levin Strider Stakes Otaki, Kapati Coast

Saturday 24 June Riccarton Park Mid-Winter Christmas Riccarton Park, Christchurch

Taumarauni Gold Cup Arawa Park, Rotorua

Saturday 6 May Autumn Racing Seasong Day 4 – Premier Raceday Riccarton Park, Christchurch

NEW ZEAL AND

Racing Events May July

Saturday 27 May Autumn Racing at Trentham Trentham, Wellington Ellerslie’s Irish Raceday ft.

Great Northern Foal Stakes Ellerslie, Auckland

Saturday 3 June Ellerslie Business Partners Raceday Ellerslie, Auckland

Kiwifruit Cup Day Tauranga, Bay of Plenty

Saturday 1 July Animal Health Direct Hawke’s Bay Steeple Chase Hastings, Hawke’s Bay

H A R NESS

May

June

Friday 12 May PGG Wrightson NZ Yearling Series Open 2YO Open, Nevelle R Fillies Final Addington, Christchurch

Friday 9 June Spanish Tapas Night – Top of the Park Alexandra Park, Auckland

Friday 5 May Mexican Night Alexandra Park, Auckland

Friday 19 May The Breeders NZ Oaks, PGG Wrightson NZ Yearling Series 3YO Trotters Final, Garrad’s 2YO Final Addington, Christchuch Friday 26 May French Night – Top of the Park Alexandra Park, Auckland

Saturday 3 June Harness Jewels Ashburton

GR EY HOU N DS

May

Sunday 7 May Invercargill Cup Ascot Park Raceway, Invercargill Thursday 11 May NZ Racing Series Spring Final Addington Raceway, Christchurch Friday 12 May NZ Futurity Hatrick Raceway, Wanganui

June

Monday 5 June NI Challenge Stakes Manawatu Raceway, Palmerston North Tuesday 6 June NZ Racing Series Graduation Final Ascot Park Raceway, Invercargill Sunday 11 June Silver Collar Manukau Stadium, Auckland Friday 16 June Breeders Stakes Hatrick Raceway, Wanganui Sunday 18 June Ashburton Cup Addington Raceway, Christchurch Friday 30 June Stayers Cup Addington Raceway, Christchurch

July

Thursday 6 July NZ Racing Series Novice Final Cambridge Raceway, Waikato Friday 14 July NZ Racing Series Advanced Final Hatrick Raceway, Wanganui Monday 17 July NZ Racing Series Advanced Final Cambridge Raceway, Waikato

PUBLIC RELATIONS EVENTS PROMOTION MC COPYWRITING CELEBRITY SEEDING MEDIA RELEASES SOCIAL MEDIA CHINESE TRANSLATION BRANDING AND DESIGN

PR SPECIALISTS PROVEN, SOLID RESULTS PANICPR.CO.NZ

71

MR. OPINIONATOR IT’S NOT LIKE ME TO WHINGE. IF I DO, IT’S ON MATTERS OF IMPORTANT PUBLIC CONCERN OR ON THINGS THAT JUST WIND ME UP; THERE IS NO ESSENTIAL DIFFERENCE BETWEEN THE TWO.

Successive days last week

P

rime TV - A year or so ago, I wrote to the powers that be in Prime and complained about their financial reports in their daily 5:30 news slot (blah blah blah – “First with the news” or something).

I can’t find the emails. I had noted that the reported movements in, say, the USD, bore no resemblance to the figures from the previous night’s report. For example, let’s say the USD was trading at .7000; the next day, their report might say that there had been an increase of .0025 and, yet, their report on the screen showed the trading figure was .6999. Not unreasonably, I thought, the reported movements had to bear some relationship to something and, without illumination from Prime, one might think the relationship was to the figures given in the previous night’s 5:30 news.

I am sorry if I’m stating the bleeding obvious but otherwise, we would have the vacuous: “On the currency markets, the USD increased by .0003 over a figure which we have selected randomly.”

I received an arrogant dismissal from the Prime people.

Basically, it was their news and they’d do it how they liked.

A fight back by me relying on logic was rebuffed and then ignored.

I’m not one to carry a grudge. The two top charts on the right are from successive days last week (I think): All Ords: the 5843 suffered a decline of 41 and landed on 5791 …. Whaaaat? 5843 minus 41 = 5802.

The Dow: 20,776 and an increase of 35 lands it on 20,811 (not bad, all the same; I can allow for rounding differences) The NASDAQ and the FTSE seem to be accurate as well but, when we get to the NIKKEI, 19,312 and a fall of 31 would suggest the NIKKEI should be at 19,281, yet the screen shows 19,341 or a rise of 29.

72

Currency reports on the same days

Currency reports on the same days: I won’t bore you with the details but they’re all inaccurate (the Yen only marginally so). If they do not think anybody watches or cares, why bother putting up the reports?

Whinge the second – I hate to hear or see: “Thanking you”. No subject; no verb; no brain.

WTT: Traffic reports from Newstalk ZB insist on telling drivers to take an “alternate route”. Goodness knows I have railed against that by text and email. For a little while, after one of my efforts, they started saying “alternative” and I was “happiness filled.” They slipped and have never recovered.

As for the illuminated traffic signs, which warn drivers to take the “alternate route” – where’s my gun?

WTF: One rings these monster companies, where they don’t give a rat’s about the customer, and if you don’t select “new customer” from the option list, you are told by the machine that there is, for example, a “higher than usual demand in our call centre” and the delay is x minutes.

“Higher than usual”? Cock. They are too tight to have adequate staff available to take the call. Which leads me to …

WTF: I was told, recently, while on hold, that my call was so important to them, that they had given me increased priority. You might accuse me of unreasonable use of logic here (you can join Prime) but that must mean that they’ve told someone (probably a poor person) that their call isn’t as important as mine and they have been dropped in the queue. Sucks to be that poor person. Mind you, what about the times I’ve been on hold for ages? Curse you, Rich People!

WTS: Sky TV - There was a time when I had golf and Premier League on my sports channels (I decided against an apostrophe because “sports” is descriptive and not possessive). Then, Sky lost them. Now, Sky has Premier League and I have to pay extra. Note to Sky management: you are pushing your luck. A further note to Sky management: a while back, we all wanted to see England play someone at rugby, maybe Straya. We watched the AB’s play but you had to go to Rugby Channel for the England game, which caused a further loss in affection on my part.

WTS: As the holder of a new red card from New World, I was positively thrilled (excited beyond measure) when I saw a special offer only available to such card-carrying members as I.

Here is the offer:

Get in while stocks last. FOMO was coursing through me: “Hmmmmm, must have cheap deal”.

My delirium was brought to an abrupt end by the product for sale above that special offer:

So, special offer was 500 gms for $5.00; common or garden offering was 500gms for $3.99. This happens all the time; I suspect they play sport with us. If I didn’t hate Countdown (because they opened a flower shop in their supermarket at Meadowlands, which competed with a boutique flower shop in the mall (the small mall) and where the nice Korean/Japanese woman works 7 days a week), I’d change supermarkets.

73

Social Snaps EYE PAPARAZZI SMEG RACING’S NEW GT ENDURANCE CAR GILTRAP AUDI, GREY LYNN

Matt Coleman, Nahaia Russ and Audi girls | Michael Probine and Steve Bohling | Colin Waite, Mark Jones and Ian Barlow | Debbs Jack, Douglas Blair, Robert Barlow and Dean Sheed

74

ALWAYS AN OCCASION WITH

KAIKANOHI MAI , WAITANGI DAY HON SHANE JONES HOME, KERIKERI

ELIZABETH ARDEN WHITE TEA FRAGRANCE LAUNC H TRUE FOOD & YOGA, AUCKLAND

Tina White, Maggie He, Julie Amen | Britney Hazeldine and Tara Mackenzie | Laura Eyre, Kate Manihera and Sophie Chung | Sarah Simpson | Belinda Nash and Christine Stucki

Shane Jones and Dot Pumipi | Shane Jones with guests and members of the PT&I delegation | Hoera Kleskovic, Haukura Jones, Te Aumihi Jones and Shane Jones | Jones Whanau doing the Haka

75

Social Snaps EYE PAPARAZZI THE SWISSE OASIS DERBY DAY ELLERSLIE RACECOURSE, AUCKLAND

George Harper, Jerome Kaino, Kieran Read and Ant Niterl | Ashley Ropato, Lily Taurau and Gracie Taylor | Antony Meiklejohn, Charmaine Capon and Ben Whitley | Jack Beaton, Moneesh Dass, Sirat Sodhi and Fletcher Bellamy

76

ALWAYS AN OCCASION WITH

LE DINER EN BLANC

BOLLINGER TENNIS TOURNAMENT 2017

PILOT BAY, MOUNT MAUNGANUI

POMPALLIER TENNIS CLUB, AUCKLAND

Pablo Riviello and Daniel Cieslik from Jervois Steakhouse | Victory Chapuzet and Ben Higgins from Point Wines

Dayna Comeskey, Kimberley Cleland amd Rachelle Duffy | Richard Robinson Photography | Naomi Reese and Sarah Meadows

77

Social Snaps EYE PAPARAZZI EMMA STENBECK & JAMES BENNETT ENGAGEMENT PARTY, 16TUN, AUCKLAND

Lewis Bennett, James Bennett, Emma Stenbeck, Carolyn Bennett and Vanessa Green | Greg and Vicki Stenbeck | Kel Rood, Philip and Nicki Alexander-Crawford and Carolyn Bennett | Jono Mar and James Bennett | Antonia Smith and Emma Stenbeck | Jono Mar, Lucy Westenra, Jacqui Hoskin and Mike Thorpe | Kel Rood, Lewis Bennett, Carolyn Bennett, Shane Newlove and Mark Bycroft | Vicki Stenbeck, Emma Stenbeck and Carolyn Bennett

78

ALWAYS AN OCCASION WITH

MONACO CORPORATION PRESENTS THE EVERDURE BY HESTON BLUMENTHAL LAUNCH

FIREWORKS, AUCKLAND

Sam Bongard and Carl Pauling | Frazer Kerr, Raymond Yee and Dennis Lee | Matt McMillan–Donze, Melissa Penn and Neville Lambert | Kristian Reinbach and Steve Bielby | The Team from Southern Hospitality | Andrew Stewart and Peter Rogers-Jenkins | Brian Lee, Howard Roff, Lee Saxby and Pat Lee | Patrick Britten, Dave Hargreaves, Roger Grove | Sarah Hargreaves, Elaine Hargreaves and Mei Lee

79

ISSUE

73

NZ/INTERNATIONAL BUSINESS CLASS LOUNGES ONLINE AT ISSUU.COM

PEEK INSIDE

THE APARTMENT THAT EYE ALTERED

the PERFECT

Mother’s Day

ISSN2382-0306 2382-0306NZ$8.50 NZ$8.50 ISSN

GATHER ROUND THE TABLE

THERE’S SOMETHING about CHRYSTAL Wonderful WELLINGTON

Kouzina Appliances is where you will find an extensive range of the best quality, international home appliances. Carefully chosen products consist of the latest designs and are creatively showcased within our showrooms. You’ll discover premium European and American home appliances, including leading brands Sub-Zero, Wolf, Miele, Liebherr and Qasair. Kouzina Appliances work with you to design the perfect appliance solution for your home and lifestyle.

Auckland 155 The Strand, Parnell (09) 377 7822 Queenstown Shop 12, The Landing, Hawthorne Drive (03) 428 2731 sales@kouzina.co.nz kouzina.co.nz

Designed by Rodolfo Dordoni for Roda

Auckland Showroom 17 Earle Street, Parnell, 09 368 5829 Wellington Showroom 21 Marion Street, Te Aro, 04 384 1801 Christchurch Showroom 146 Antigua Street, Addington, 0800 847 848

Designed by Massimo Castagna

Innovative design for effortless living davidshaw.co.nz

CONTENTS AUTUMN 2017 14 20 28 40 52 78

There's Something About Chrystal

The Perfect Mother's Day

The House That EYE Built

The Apartment That EYE Altered

Gather around the table

Wonderful Wellington

14

Yalumba, Eden Valley Roussanne $28.00

There's Something About Chrystal

Stamford Plaza Auckland, Mother’s Day High Tea

Mal Corby, Kitchen Designer

Ne w Z e a l a nd cu i si n e wi t h a Fre n c h acce n t.

Contemporary apartment-style hotel in the heart of Parnell Quest Parnell offers: • Heated lap pool & gym • Secure undercover parking • DVD and Sky guest Select offering 50+ channels in all apartments • Complimentary Wi-Fi • Close to CBD, Vector Arena & Museum • Conference Suite (up to 25 PAX) • Studio • 1 Bedroom • 2 Bedroom (2 Bathroom) • We welcome enquiries about our group rates.

CELEBRATE Intimate dinners, elegant coc ktail par ties, wedding receptions or any special occ asion.

We ’v e been celebr ating in st y le since 1973.

ENJOY L unc h ser v ed Wednesday to Fr iday.

Dinner & supper ser v ed Monday to S aturday.

Bookings essential.

WINNER W inner of the prestigious Fodor ’s Choice Award since 2005.

An t oi n e ’s Re st au r an t 3 3 3 Pa r n e l l Road, Au c k lan d , NZ 0 9 3 7 9 8756 | an t oi n e s@ xt r a.co.n z a nt oi n e sre st au r an t .co.n z

8 Heather Street, Parnell, Auckland Ph +64 9 337 0804 E-mail: reservations@questparnell.co.nz

www.questparnell.co.nz

74

Gentry sofa by Patricia Urquiola, 2012 www.moroso.it

Auckland - 99 The Strand, Parnell - Tel: +64 9 302 2284 Christchurch - 134 Victoria Street - Tel: +64 3 366 0623 design@matisse.co.nz - www.matisse.co.nz

where design becomes art

THIS SEASON'S MUST READS

Unfiltered

by Lily Collins, $35.00

FROM DELICIOUS RECIPES, BIOGRAPHIES, TO THE EVERYDAY MODERN LIFE. WE'VE GOT JUST THE BOOK FOR YOU.

Dragonfly food within the comforts of home The team at Dragonfly have been working hard behind the scenes, compiling over 40 of their top recipes from both the kitchen and behind the bar. The modern food and interior showcase will send readers back to where it all began with Dragonfly. They will journey into the kitchen and behind the bar to their very own modern Asian experience wherever they may be. Readers will quickly see the energy put into the creation of one of Wellington’s most popular restaurant destinations and be inspired to replicate the dishes and eventually add their own personal twists to them. The Dragonfly cookbook is a celebration of the history of the oriental dishes and also of owners Tania Siladi and Brent Wong, both brought up in the Wellington Chinese hospitality scene. dragon-fly.co.nz

Creating an Instore Experience

by Helen Thompson-Carter, $35.00

8

How to survive life, look good and laugh!

Modern lives are busy lives: work, family, friends, health, finance, and more. Find out how to manage it all – with gusto. Learn the art of juggling priorities with good planning, so you can feel on top of it all and can do more of what you want.

Filled with helpful tips and advice for busy women, this book will help you find your way from chaos to calm!

Published by Random House NZ, Hardback $45.00.

RENAULT FUN SUMMER SUN

Since our birth in Paris in 1898, Renault have been creating the world’s most innovative and ‘runway worthy’ automobiles.

A range of hatchbacks, sedans, SUV’s and vans, Renault make refined automobiles with a spirit of ‘joie de vivre’.

Life’s too short to drive boring automobiles.

Test drive a Renault and reignite your passion for life!

0800 Renault | renault.co.nz

Getting the Lowdown from Continental Cars Audi with Kerry & Amber BUYING YOUR FIRST LUXURY CAR IS AN EXPERIENCE LIKE NO OTHER.

I

t signifies an important milestone in your life and the experience of purchasing one is almost as significant as having the car itself!

No one understands this as well as the team from Continental Cars Audi in Newmarket.

Kerry Hoffman and Amber- Leigh Erasmus love helping customers find that perfect car and making sure they have fun in the process! We chat to Kerry and Amber about their first cars, favourite things and what they love about working at Continental Cars Audi.

GETTING TO KNOW KERRY What was your first car?

1974 MK1 Ford Escort coupe in blue!

What is your dream car?

LAFerrari.

Where is your favourite holiday destination?

Melbourne - during the Australian tennis open.

What can’t you leave home without?

Positive attitude!

What are your hobbies outside of work?

My twin 4 year old boys keep me pretty busy and I play tennis once a week to keep me from sizing up.

GETTING TO KNOW AMBER

What’s your promise to your clients?

I endeavour to deliver the highest level of professional service as well as follow up. My energy and focus is to create an overall fun experience for my clients.

What was your first car?

A 1995 E36 BMW 318is Coupe, in Montreal Blue Metallic and M-Sport.

been to many places! I do love Milford Sounds, and I’d love to take a trip to the States and South Africa soon.

What is your dream car?

In the Audi range? An SQ7. It’s a tossup between that and an R8 Plus. The SQ7 wins by being functional and fast (it can tow the horse float!). If we were talking any car, a Ferrari F12 would be the pick.

What can’t you leave home without?

Probably my iPhone - it’s my everything when it comes to keeping in touch with family/friends, clients and life (and the sneaky Facebook update!).

Where is your favourite holiday destination?

Still discovering. I put the OE on hold to focus on my career so can’t say I’ve

10

What are your hobbies outside of work?

Horses are my ‘go to’ in my spare time, with casual competing on weekends and breeding some beautiful foals on the side. And then motorsport. I love

heading out to the Euro Car Club gettogethers and a few automotive events.

What’s your promise to your clients?

Excellent customer service. It may sound cliché but it’s the forefront thing on my mind when selling a car. I love the life-long relationships and friendships that come with meeting everyone on their journey to purchasing a new car, and my goal is to make it as simple and pleasant as possible.

Contact Amber and Kerry +64 9 526 6940 continentalcars.co.nz

#bookyourtestdrive

#limitedstock

#untaggable The all-new Audi Q2 now in stock!

Take a demo model for a test drive.

This isn’t just another SUV. Labels simply don’t apply. Because the revolutionary Audi Q2 breaks entirely new ground. The Q2 is a stylish multi-purpose crossover vehicle and it’s packed with the latest tech. With a striking coupé-like appearance and the powerful stance of an SUV, the all-new genre-defying Q2 creates a distinct impression wherever it goes.

We call it #untaggable. But it’s whatever you want it to be. continentalcars.co.nz/Q2

42 Great South Road, Newmarket, Auckland Phone: (09) 526 6940 email: audisales@continentalcars.co.nz www.continentalcars.co.nz DLR0054

EYE NEWS The last weekend of February saw Auckland’s very own Meatstock - featuring the best of bands and barbecues, beards and barbers, butchers, bourbon and plenty of beer.

The impress lineup included Moerlando ‘Big Moe’ Cason. A fan favorite BBQ Pitmasters, has appeared as a judge and finalist on the US hit show, where he competed against some of the biggest names in barbecue worldwide.

Big Moe, a Navy Veteran and Iowa native entered his first barbecue competition over ten years ago and was hooked ever since, with over 130 competitions under his belt.

“What initially was a hobby is a way of life. I am passionate about maintaining the integrity of BBQ by cooking with authenticity, using simple recipes and honoring the history of BBQ,” stated Big Moe. He lead a barbecue class at Fireworks Smokehouse, who also partook in the barbecue wars during Meatstock. meatstock.com.au

Dining in the Dark Dans le Noir (French for “In the Dark”) is an international company that offers a unique experience - eating in complete darkness.

This experience is guided and served by low vision or blind people. Reversing roles, the guide becomes your eyes for the duration of the dinner.

“It was an unforgettable evening, I didn't truly understand the difficulties of loss of vision until I was asked to 12

eat in complete darkness," says Eye Magazine's Editorial & Production Coordinator Brittany Daniel.

Darkness fosters authentic and spontaneous communication making it an evening to remember. This popup restaurant is at Auckland’s Rydges Hotel from March 24th 2017 and available for a limited time. rydges-auckland@danslenoir.com

Celebrate the Year of the Rooster with Parnell Parnell Business Association is celebrating Chinese New Year in style.

With 2017 the Year of the Rooster in Chinese astrology, 38 flamboyantly, fashionable roosters have flown their coops and arrived in Parnell to celebrate the new year.

Between January 28th and February 12th, an exhibition of unique Rooster Art Works will be on display in Parnell galleries and select retail outlets.

Over 38 talented artists and several celebrities have joined in the fun in expressing their creative talents on lifesized rooster sculptures.

Each rooster art piece is a one-off creation with a unique story behind its creation with proceeds from the sale of each rooster art piece going to the Starship Foundation - National Air Ambulance Service.

The Year of the Rooster is proudly sponsored by Barfoot & Thompson Parnell and Mossgreen-Webb’s. parnell.net.nz

Warning Issued by Animal Rights Groups over Rabbit Virus The Rabbit Council of New Zealand and the National Rabbit Association are deeply concerned about the potential release of another variant of the Rabbit Haemorrhagic Virus, known as RHDV1a-K5 - Korean strain.

There is no proven vaccine to protect cherished family pets against this new virus. As such, both the New Zealand Rabbit Council and National Rabbit Council are calling for a delay in its release until a proven vaccine is available to properly tested registration standards.

If you are concerned about the introduction of the new variant of the Rabbit Haemorrhagic Virus, please sign and share their petition here: tinyurl.com/hn46swp

SEMG Racing to launch GT programme with Audi R8 Earlier this year, SMEG Racing confirmed it will step up to an endurance racing programme, commencing at the New Zealand Endurance Championship final.

The team has quietly become one of the most successful teams in the history of New Zealand circuit racing with three national V8 Touring Car titles and a runner up spot in the New Zealand Endurance Championship in the last three seasons, as well as finishing runner up to Greg Murphy in the 2013/2014 V8 SuperTourer series.

“We’ve enjoyed the challenges of

the national touring car championship but feel with the titles we have secured we have nothing left to prove and it’s definitely the right time for a new challenge,” explained SMEG Racing Team principal Owen Evans.

Team manager will be Stephen Giles, a regular at SMEG racing in recent season, and the man behind Giles Motorsport’s Toyota Racing Series team. The car will be engineered by Matt Houston, who has also been in the SMEG Racing fold for the last four seasons.

Elyx House Pops Up in Auckland For those of you looking for a taste of luxury, head to Elyx House Auckland for an alluring new pop-up bar experience.

From the team that brought you The Jefferson and The Juniper Room, and in collaboration with Absolut Elyx, this temporary oasis is sure to impress.

Elyx House features a beautiful copper covered bar top while bronze

and white tones fill the room. The star of the pop-up, the cocktails, includes eight varieties of espresso martinis.

Accompanying the luxurious cocktails is sumptuous Perrier-Jouët Champagne.

Don’t miss out - Elyx House will only be around for a limited time! thejefferson.co.nz

Auckland Woman Wins a Lifetime of Snowberry Skincare In Auckland’s Smith & Caughey’s, Chrissie Deuchar of Auckland was presented with a legally binding Deed of Gift that entitles her to free Snowberry skincare, for the rest of her life.

“I’m pinching myself! I’ve been using Snowberry for some time now and I want everyone to know what a natural, authentically NZ product it is. It just gives great results,” she says.

Snowberry Founder, Soraya Hendesi, said that the ‘Snowberry for Life!’ competition, which Chrissie and two other New Zealanders have won, was linked to the imminent release of an anti-ageing Super Serum the company has been researching for several years.

Moreover, Snowberry has taken the extraordinary step of advising consumers that its revolutionary new Super Serum is in gold standard clinical trial in France right now.

“The thing is, we don’t know what the results in terms of skin smoothing and age-reversal will be, and we won’t be able to change them. Obviously, there’s a risk in that, but we’re very confident in our science,” explained Soraya. snowberry.co.nz 13

TABOUT here’s CHRYSTAL somethin g

CHUAN SPA at The LANGHAM AUCKLAND

C

huan Spa at The Langham Auckland is a contemporary oriental day Spa that creates an opulent retreat from the outside world.

Chuan Spa offers individual and dual treatment services, a heated outdoor pool and jacuzzi, his and hers saunas, a herbal steam room, ice experience and snail showers.

Begin your Auckland Day Spa experience with our Tribathing Ritual. Bathe under Chuan Spa's snail shower as jets of warm water loosen and soothe tightened muscles.

Then invigorate your skin with a cooling ice experience to open the pores and increase circulation. Round off the ritual while relaxing in the warm, aromatic herbal steam room to bring your Qi into balance.

chuanspa.co.nz

15

Photography: Max Lemesh Location: Chuan Spa, The Langham Auckland Shoot Co-Ordinator: Jill Larson Model: Chrystal Chenery Fashion: Dress-Exclusive to Modes, $1,298.00, Shoes & Sunglasses Models own Stylist: Donna Balasoglou Hair and Make Up: Olga Gill

There’s

Something

About Chrystal

SHE'S CHARISMATIC AND UNAPOLOGETICALLY AUTHENTIC. NEW ZEALAND WOMEN AREN'T SUPPOSED TO BE LIKE CHRYSTAL. ON-CAMERA SHE'S MESMERISING. VIEWERS COULDN'T GET ENOUGH OF HER OUTSPOKEN ANTICS ON ‘THE BACHELOR NEW ZEALAND' AND SHE DAZZLED THEM WITH HER FOOTWORK ON ‘DANCING WITH THE STARS.'

H

owever, while she looks delicious, there's no sugar coating this selfproclaimed 'bitchelorette'. Off-screen, Chrystal has become an icon.

Openly challenging her critics and attracting staunch defenders who applauded her stance on women’s issues, and the graceful way she handled controversy, all while being true to herself.

Not one to dwell, this adorable, quirky and dynamic life experiencer is setting a new tone for sisterhood among women. Learning from her experiences, Chrystal is now a spokesperson for girls and young women about self-esteem, bullying and positive image, and is the official ambassador of Home and Family Society Christchurch Charity.

Chrystal's devoted followers, are rewarded with energetic and humorous images, often set in breathtaking locations. As a yoga instructor and self-proclaimed "health nut," Chrystal leads a holistic lifestyle and is passionate about health, nutrition, physical activity, travel and fashion.

What will she get up to next?

18

What’s your favourite yoga position?

My favourite posture is the head stand - it’s so playful and invigorating.

I find yoga so rewarding in so many ways. the journey to self discovery and self trust - do I trust my body to stand on my head and balance? Do I believe I can do it? Dropping self-doubt, finding our limits then advancing through them.

I couldn't touch my toes at 26 and really had to work at opening up and stretching out my body.

I love teaching yoga and sharing what my yoga journey has taught me so far. I’ve taught in retreats in Spain, Italy, Australia and on private yachts. Now I am at True Food and Yoga in Auckland.

What’s your favourite skincare product?

My favourite face products are Ultra Ceuticals and La Prairie (it’s not as expensive as you think!). Both products are made with science and have proven results

What’s your favourite piece of jewellery right now?

My favourite piece of jewellery is made by Spanish brand TOUS. I love that it's created and made in Spain and I have literally never taken this necklace off and it has endured spas, sea swims, saunas, gym workouts and never tarnished!

How do you like to spend your weekend?

Weekends are best spent with my boyfriend Ricky and our puppy Bruce Lee. Bike rides, hikes or take off to a beach bach in the Coromandel.

What is something most people don’t know about you?

What many people don’t know is that I’m taking acting lessons! I find it works as an active therapy! Maybe I’ll even be coming to a screen near you?

I also do a lot of keynote speaking at events and schools anything social media or bullying related as well as nutrition and yoga inspired talks.

How do you like to relax?

There is nothing quite like getting a facial at Equipoise Spa! I just really love the staff there and feel like they really care about my skin.

What do you see in your future?

My ultimate dream is to be able to put yoga into schools and change the programming we have been taught from such a young age about ourselves.

It helps to go inward and not be influenced by outside illusions. I also would love to create further awareness around social media and it’s darkside that many young impressionable students may be experiencing.

19

Hippopotamus Restaurant For the past four years, Hippopotamus has been offering guests a high tea experience with a distinct French influence, serving macarons, savouries and mousse among the treats offered.

These are all paired with the exquisite Dilmah Exceptional range, which includes a delicious Rose with French Vanilla among others, or Champagne for those special occasions.

High tea is available from Wednesdays to Sundays 2pm – 4.30pm. qthotelsandresorts.com/ wellington/eat-drink/hippopotamus/

THE PERFECT MOTHER'S DAY Made by Fressko The Made by Fressko philosophy is simple: “Be kind to mother earth, to others, and to yourself.”

They’re about simple, sustainable, untainted, and everywhere.

When you savour your tea, coffee or fruit water brewed-to-go in your carefully designed Fressko flask, you should know that they’ve put every effort into making your beverage taste as good as possible.

That’s why they’ve eliminated plastic, rubber and take-away cup culture and created 100% BPA and chemical free, reusable and sustainable products that will be yours to keep for a long, long time.

Glass is the most natural and safe way to consume liquid, so when you choose to drink from these environmentally friendly products, you’ll taste the Made by Fressko difference. madebyfressko.com/au/

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High Tea at La Fourchette Tile Slim; the thinnest blue tooth tracker on the market!

For the mum constantly on the run. Tile can be used on anything – a sunglasses case, a camera, even luggage, the uses are endless when you start thinking about all the things you want to keep track of! Tile Slim, $59.99

It’s a little known fact, but after its introduction to Europe in the 17th century, tea was tremendously popular in France. It first arrived in Paris in 1636 and quickly became popular among the aristocracy. At La Fourchette, we are keeping this tradition alive with our new Salon de Thé which offers High Tea daily between 3 & 5pm. You will be served an array of French delicacies accompanied by your choice of Harney’s Tea. lafourchette.co.nz

Raw Raspberry White Chocolate Cheeze’ Cake Slice Recipe Ingredients Base: 2 cups cashews, 1/4 cup date paste, 1 tsp vanilla extract, 1 cup desiccated coconut, 2 Tbsp cacao butter, pinch of salt.

White Chocolate Filling: 3 cups cashews (soaked), 1 cup coconut cream, 1 cup of your choice of agave/rice syrup or coconut nectar, 1/2 tsp salt, 1/3 cup lemon juice, 1 tsp vanilla extract, 3 Tbsp lecithin, 1 1/4 cup cacao butter, 1 cup raspberries (defrosted & drained).

Raspberry Topping: 1 cup raspberries (defrosted & drained), 1/2 cup of your choice of sweetener (agave/rice syrup/ coconut nectar), 1/4 cup cacao butter, 2 Tbsp psyllium husks.

Method Base: Pulse cashews in food processor until crumbed, then add remaining ingredients and pulse until all is mixed and comes together. Press into a square tin and chill while making the filling.

Filling: Place cashews, coconut cream, sweetener, salt, vanilla and lemon juice in a blender and process until completely smooth. Then add the lecithin and cacao butter and blend until completely smooth and lecithin has dissolved. Pour into tin and let it sit for a few minutes until it starts to thicken – then carefully place raspberrries throughout the mixture.

Chill until set before adding the topping.

Topping Blend raspberries and syrup until smooth, then add cacao butter and lecithin and mix on high until completely blended and as smooth as possible. Pour mixture on top of the white chocolate layer and freeze.

Defrost and cut into rectangles, garnish and enjoy. wisecicada.co.nz

Revlon

Love Is On, $29.95

Remington

Recognise and Reward Miranda Kerr for Royal Albert Friendship Tea for One, $204.03

BE IN TO WIN

win

Le Creuset Signature Cast Iron valued at $480.00 to giveaway!

This updated kitchen classic enhances the cooking process by evenly distributing heat and locking in the optimal amount of moisture. With ergonomic handles and an advanced interior enamel that resists chipping and cleans easily, Le Creuset Signature Cast Iron Casseroles blend the best of the past with the latest innovations in comfort and functionality. For Le Creuset stockists call 0800 52 69 74.

TO BE IN TO WIN: Email your name, email address and phone number to jill.larson@ multimediamagazines.co.nz. Competition closes 1 June 2017. Terms and conditions apply.

PROluxe Salon Dryer, $249.99 PROluxe Salon Straightener, $199.99

Treat your Mum with Mumm at Stamford Plaza Auckland Sunday, 14 May 2017 Your Mum deserves the world, so spoil her his Mother’s Day with our specially created High Tea. Indulge in savoury bites and sweet delights, sip on the finest teas and make it all about Mum! On this special day, every Mum receives a complimentary glass of Mumm Cordon Rouge on arrival. For more information, email bookings@spak.stamford.com.au

Fluff N Stuff Slide Slippers, $45.00

The Fluff n Stuff Slide is a little bit too much fun. Featuring a super soft cushiony sole and gorgeous marabou feathers these wee slides are the perfect glamourous companion.

Available in White, Grey and Black – Small (37 – 38), Medium (39 – 40), Large (41 – 42). minx.co.nz

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Makerie Ceramics

1

Printed Ceramic Bowls, $17.00 each

STYLISH LIVING Win with Fressko!

We have one beautiful Fressko flask to giveaway valued at $59.95!

The Made by Fressko philosophy is simple: “Be kind to mother earth, to others, and to yourself.”

When you savour your tea, coffee or fruit water brewed-to-go in your carefully designed Fressko flask, you should know that they’ve put every effort into making your beverage taste as good as possible.

That’s why they’ve eliminated plastic, rubber and take-away cup culture and created 100% BPA and chemical free, reusable and sustainable products that will be yours to keep for a long, long time. naturalthings.co.nz 1. Trenzseater, The Gregorian Chandelier $5,630.00 2. Sydney Fragrance, Opera Candle $39.95 3. Flank, A5 memobottle $41.00 4. Antigua, Waffle Linen Throws $239.00 5. L'Occitane En Provence, Home Perfume Diffuser $39.00 6. Matisse Mart, Relax Armchair from B&B Italia $20,850.00 7. Sydney Fragrance, Alpha Candle $39.95 8. Trenzseater, Lungarno Table Lamp $1,522.00 9. Henge, David Shaw Air Light Chandelier TBC

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TO BE IN TO WIN: Email your name, email address and phone number to jill.larson@multimediamagazines.co.nz. Competition closes 1 June 2017. Terms and conditions apply.

WWW.MICHAE LJOYCE.CO.NZ F O R ST O CK IST

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Recipe for Success FORM AND FUNCTION MEET FAMILY VALUES AT MICHAEL JOYCE.

A

ccording to WMF, the distinguished tableware and cookware brand, top quality product is recognisable in the details.

With cutlery, for example, it is essential that the eye takes delight in what the hand feels. Pieces must be a joy to the eye and a joy to the touch, completely smooth and comfortable with knife, fork and spoon moulding themselves naturally in your palms.

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Some believe form should follow function, but when it comes to homeware, we say they exist hand in hand.

Such are also the beliefs of top NZ European homeware importer, Michael Joyce, a third generation company which pioneered the journey of European home-ware brands to New Zealand, more than 60 years ago.

The company back then was a highend gift store in what used to be Auckland

city’s quaint Strand Arcade.

“My father-in-law, Harold, opened the store when he came back to NZ after the war as a surviving pilot,” says Michael Joyce, the company’s namesake Managing Director.

Harold kept the business going until 1974. “That year he came to me and asked if I’d like to buy it,” says Michael.

Together with his wife, Michael purchased the shop and, over time, opened two more stores around

Auckland, which stocked not only cutlery and crockery, but fine vases, cookware and crystal.

After many years of success, they noticed a growing interest in their exclusively imported wares from people residing outside of Auckland. With confirmation that they had a much wider market to reach (and far before the days of online shopping was a possibility) the duo decided to sell their stores and in-stead focus on wholesale only.

Thus began Michael Joyce, the company, bringing Kiwis some of the world’s most trusted homeware brands via established stockists across the country.

Now the exclusive importers of WMF, Rosenthal, Versace Home, Swiss Diamond and more, Michael Joyce works with brands today that have a strong design focus at the core, using only top quality materi-als and the finest craftsmanship to create each covetable piece.

With a warehouse and showroom located in Grey Lynn, Auckland, the small team of dedicated staff thrive on their passion for cooking, entertaining and fine things for the home and kitchen.

Michael himself travels annually to hand select the items we see on the shelves of our favourite home-ware stores. Each piece in the showroom is picked for its beauty, its performance, and its long lasting quality.

Rosenthal boasts over 135 years of producing timeless fine china, dinnerware and porcelain giftware in Bavaria, Germany. The wide range offers endless possibilities for unique table settings that will most cer-tainly impress your guests.

Versace’s ‘Art De La Table’, giftware

“Champions of quality over quantity, their values are the antithesis of today’s ‘throwaway culture’” and stemware is at once glamorous and opulent. As its name trans-lates, it is truly art for the table, made to be cherished for generations to come.

Thomas stands for youthful, modern design for every day. Offering everything for the well set table, Thomas ensures the user begins and ends their day with plenty of fun, with their extensive colour palette and material combinations.

Industria Vetraria Valdarnese (IVV) is home of the most beautiful blown glassware and, like the above brands, is available exclusively in NZ through Michael Joyce stockists. Handmade by master glassmakers in Tuscany, their ornate objets d’art are still made today using traditional artisanal techniques.

The Michael Joyce tick of approval means every product imported is at once long lasting, reliable, attractive and innovative; an all round pleasure to use and own.

Champions of quality over quantity, their values are the antithesis of today’s ‘throwaway culture’, an eth-ical and ecological issue that’s come to a head over the past few decades; and one they hope to help re-solve.

Alongside their classic collections, Michael Joyce has recently begun importing emerging product designers, which hold sustainability at the forefront of their cause.

In response to a growing desire among consumers to be more ethically conscious with their purchasing decisions, Chilly’s is gaining a cult following for its re-usable, plastic free and eco friendly drink bottles that keep your water ice cold and hot contents hot for hours on end.

Grosche, a family owned and operated business based in Ontario, Canada, designs water, tea, and coffee related products with an eye to style and function. But their point of difference is their ‘Safe Wa-ter Project’, where for every product the company sells, they fund the creation of at least 5 days of safe, clean water for someone in need.

Over three generations of family involvement, Michael Joyce has kept what it has learned and valued from the past, whilst simultaneously adopting new technologies; embracing the exciting change that has come about in product design, innovation and sustainability.

From small beginnings, Michael Joyce has grown to become one of New Zealand’s leading importers, wholesalers and distributors of quality European homeware products, and an advocate for conscious consumerism.

They present products that are both beautiful and built to last.

Products to be well loved and then hand-ed down for generations, much like the company that imports them.

0800 221 021 michaeljoyce.co.nz

25 21

Donna Balasoglou AN INTERNATIONAL STYLIST, KNOWN FOR HER KEEN EYE, HIGH-QUALITY TASTE AND ATTENTION TO DETAIL.

F

rom personal and fashion styling to corporate events and weddings, Donna is able to perfectly bring together your taste and her vision. With a passion and love for art having studied at Chelsea Art College in London, she brings a unique creative flair to all her work. Donna also brings a wealth of experience with her, having experience in editorial fashion shoots, personal styling, and corporate events, to name a few.

Photography by Norrie Montgomery

donna.bellab@yahoo.com donnabellab.co.nz

HAIRCARE

C RU SH ED M INT BL AC KC U RRANT BU DS L EM O NG RASS Derived from coconut oil, Wash Locks & Soft Locks use beneficial essential oils to cleanse, nourish and restore lustre to parched less exuberant locks, while helping to retain your hair’s natural moisture.

FIND HAIRCARE AT ASHLEYANDCO.CO.NZ AND LEADING DEPARTMENT, HOME/GIFT STORES

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THE HOUSE THAT EYE BUILT

the house that

EYE BUILT

28

AS THE WEATHER STARTS TO COOL DOWN AND AUTUMN APPROACHES IT IS TIME FOR COSY NIGHTS INSIDE AND DELICIOUS HOME COOKING. ONE OF THE BEST THINGS ABOUT AUTUMN ARE THE COLOURS, LEAVES BEGIN TO TURN BRINGING A GORGEOUS VARIETY OF AUTUMN COLOURS INTO PLAY; THIS CAN ENCOURAGE YOU TO SPEND MORE TIME AT HOME AND CREATE A BEAUTIFUL AND RELAXING SPACE.

I

f you want to add flare to your home decor or brighten your space this Autumn, style your home with indoor plants from Palmers.

Not only do they aid relaxation, reduce stress, promote well-being and promote performance they clean the air to help you breathe a little easier.

Palmers have a wide range of plants and gorgeous pots to give your home a fresh and modern look.

Gaggenau Dishwasher400

You might be looking for inspiration this Autumn in the form of new delicious recipes or new appliances for your kitchen. These are the ones you need!

The dishwasher400 by Gaggenau has a new enhanced lighting concept. It diffuses brightness that presents pristine pieces with a backlit illumination. This combined with the best technology ensures complete confidence.

Palmers

It is important to take time for yourself and promote a healthy worklife balance. This could include running a bath in the evening, reading your favourite book, cooking dinner or enjoying a Hot Springs spa. A spa is an ideal way to spend these brisk evenings.

The luxury and versatile Swim Spa from Endless pools has many features. From a swimming pool to relaxing spa or hydrotherapy exercise.

Hot Springs Spa

Gaggenau

To ensure the perfect dishes every time Mr and Mrs Manners have a complete guide to the perfectly stacked dishwasher. Who knew a great substitute for rinse aid is vinegar! The Gaggenau oven is another masterpiece and necessity for your new kitchen. It has a distinctive design and is handcrafted. It represents the culmination of Gaggenau’s finest principles and skills, all while adding a modern and stylish touch.

Hopefully, this has inspired you to slow down, relax and spend time on yourself this Autumn. Whether that includes new decor, reading a book, a cosy spa, home cooking or designing that new kitchen you have always dreamed of.

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THE DIFFERENCE IS GAGGENAU Gaggenau, Induction, $9,995.00

Gaggenau,

Combi Steam with Sous Vide, $9,125.00 Vacuuming Drawer, $5,999.00

Gaggenau, Oven, $15,999.00

Gaggenau,

Dishwasher, $4,299.00

30 22

What began with a spark‌ emerges as an icon.

The difference is Gaggenau.

We have been perfecting one oven for 30 years. Our latest rendition accentuates its distinctive design: the door panel is now created from one imposing 90cm wide sheet of 3mm high-grade stainless steel. It represents one vast entrance to culinary potential.

This remodelled, hand-crafted work of art represents the culmination of our finest principles, skills and ethos. We christened it the EB 333 in recognition of our 333 years of working in metal. This has always been more than an oven; it is a promise to create masterpieces.

For more information, please visit www.gaggenau.co.nz

How to stack a Dishwasher YOU MAY THINK THAT STACKING A DISHWASHER IS ONE OF THE EASIEST TASKS WHEN IT COMES TO CLEANING UP THE KITCHEN. HOWEVER YOU WOULD BE SURPRISED AT HOW ARDUOUS AND DIFFICULT THIS SIMPLE TASK CAN BE FOR MANY.

H

ere are a few simple tips to stacking a dishwasher and getting the cleanest dishes:

• Rinse all the food off plates and cutlery before placing in the dishwasher. However if you’re lucky enough to have one of the latest dishwashers, most of them offer a pre-rinse cycle so you won’t need to rinse the dishes.

• Generally speaking, stack plates in the bottom racks, and glassware in the top rack. If you have heavily soiled dishes it would be better to do separate cycles for pots and pans and then another one for glassware as they can be done at different temperatures.

• Items such as glasses, bowls, pots etc. must be inverted to ensure that the water can get into them to enable effective washing. Ensure crockery is placed so that the dirty side is hit with the water sprays.

• Cutlery should be placed in the basket. For safety and to prevent sharp objects like knives stabbing you, place them downwards with the handles facing up. However for the cleanest result, place most cutlery with the handle in first and the head of cutlery facing up.

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• If you have a cutlery rack on the top make sure cutlery is laid out so water can access all surfaces. For effective unloading, stack cutlery in their groups e.g.: forks, knives etc.

Whisks and ladles can also be placed in this tray. If you don’t have an upper cutlery basket place them in the top rack lying flat.

• Ensure the spray arms are free of any items blocking them. If you’re unsure then manually rotate the arms to see if they hit anything.

• It’s a good idea to ensure that the rinse aid reservoir is filled. This helps ensure that water does not cling to the crockery and helps dishes dry faster at the end of the cycle. A great substitute for rinse aid is vinegar.

• Some items recommended not to go in the dishwasher are wooden cutlery, good knives as it will dull them, plastic items that are non-heat resistant and delicate glassware containing lead crystal as clouding may occur over time.

• When unloading strategically start with the bottom rack and work your way up to prevent water drips falling onto the dishes below.

Happy dishwashing!

Experience enlightenment... in the most unexpected of places.

The difference is Gaggenau.

Knowing your precious tableware and delicate items are perfectly cleaned and cared for is an expectation of any dishwasher. With our dishwasher 400 series the difference is clear, as we have gone to enormous lengths to achieve the extraordinary. Adding to the series’ already outstanding capabilities is the latest innovation, our enhanced lighting concept.

It is a glowing, diffused brightness that emanates from the inside, presenting your pristine pieces with a backlit illumination – putting a spotlight on the spotless. This, combined with the finest technology, ensures complete confidence. And, lightens your load.

For more information, please visit www.gaggenau.co.nz

Style your home with house plants BRING THE WARMTH AND LIFE OF NATURE INDOORS AND BRIGHTEN YOUR HOME WITH HOUSE PLANTS THIS AUTUMN. THEY NOT ONLY CREATE A RELAXED AND CHEERFUL ATMOSPHERE, BUT ALSO HELP CLEAN THE AIR HELPING YOU TO BREATHE A LITTLE EASIER EACH AND EVERY DAY.

W

on trend HOUSE PLANTS WE LOVE

Fiddle-Leaf Fig

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hether nestled in your study, centred in the lounge or hanging in the bathroom, you can inject life into any space with the use of interior flora and fauna.

Choosing the plant is half the fun but then there’s the pot too. Palmers offer a huge range which is sure to ignite the inner interior decorator in you and get you adding plants to every room.

In this autumn issue, we chatted with Palmers and found out their top house plant picks for this season.

Fiddle-Leaf Fig This popular indoor plant has been featured in almost every home design magazine in the last 12 months! The Fiddle-Leaf Fig gets its quirky name from its leaves that resemble little green violins and is the perfect way to bring a little drama to your indoor space with the potential to grow up to six feet tall. Tucked beside a sunny window, your Fiddle-Leaf Fig will thrive if you take good care of it. Consistent light is key – and make sure to keep it away from draughty spaces.

Ficus Trees (Weeping Fig) Fiscus trees are popular indoor plants – with a pint-sized trunk and canopy leaves, they provide a way to bring a traditional tree ‘look’ inside. Like most indoor plants, ficus are happiest with plenty of indirect light. The Weeping Fig is extremely versatile and loves being trimmed and manicured and will respond with lots of new growth.

Kentia Palm The Kentia Palm will bring a touch of drama to any room with its spiky arching bright green leaves. Happy to grow in a container, the Kentia Palm is easy to care for and will thrive in indirect light. Depending on the pot it is placed in, Kentia Palms can look modern and sleek, or tropical and laid back.

Boston Fern Boston Fern is a lush, old fashioned plant loved for its lacy, bright green foliage. When grown inside, this easycare fern provides an air of elegance and style. They look stunning hanging from the ceiling in baskets and bowls and can liven up a bare corner or hallway. The Boston Fern is perfect for house plant beginners and will charm you and your guests.

Palmers Top Tips • Make sure you select the right pot for your plant. Choose one that is slightly bigger than the plastic pot it was sold in.

• Check your plants light requirements. Does it thrive in full sun, or prefers a darker spot? If you are unsure, a Palmers expert can help you in store.

• Provide the right amount of water.

To test if your plant needs water, simply poke your finger into the soil up to the first knuckle. If the soil feels damp, don’t water.

• Most house plants need an occasional dose of slow-release fertiliser. Check the options available at Palmers.

• Keep the leaves nice and shiny by wiping them with a damp cloth occasionally.

Boston Fern

Ficus

Kentia Palm

PALMERS REWARDS Grow your points with every purchase.

Join instore or online.

PALMERS.CO.NZ

Your local gardening experts, visit one of our 16 stores in the North Island.

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For more life at home get into a Swim Spa

The at-home, total body fitness system Our E-series Fitness systems keeps up with Fitness freaks and professional triathletes and they offer you year around training at home, for a complete body workout.

From the makers of the Worlds #1 selling spa pool

Check out all the models and features at selected Hot Spring stores nationwide.

Endless days and nights of family fun There is no pool or spa more versatile than a Swim Spa from Endless.

From pure swimming pool fun to a relaxing spa pool, or for hydrotherapy and some healthy exercise, an Endless Swim Spa offers it all.

endlessfitness.co.nz

THE HOUSE THAT EYE BUILT

Supplier’s Directory

HOT SPRING +64 9 520 0793 hotspring.co.nz

PALMERS 0800 725 6377 palmers.co.nz

GAGGENAU 0800 245 701 gaggenau.com

KOUZINA 0800 388 383 kouzina.co.nz

MATISSE +64 3 366 0623 realfires.co.nz

davidshaw.co.nz DAVID SHAW +64 9 368 5829 davidshaw.co.nz

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39

THE HOUSE THAT EYE BUILT

The Apartment that Eye Altered

SUMMER’S OVER, DAYLIGHT SAVING HAS FINISHED, WINTER’S ON THE HORIZON, SO LET US ENTERTAIN YOU WITH EYE’S NEXT BUILD ADVENTURE: AN APARTMENT MAKEOVER. WE ARE EMBARKING ON PLANS TO MAKE A DATED APARTMENT LOOK LIKE NEW WITH LUXURY, STYLE AND QUALITY.

T

he make-over is for a light- filled three -bedroom apartment on two floor levels with the main double bedroom opening to an ensuite and extending to a deck downstairs, and a stairway from just inside the downstairs entrance, by a laundry cupboard, ascending to the lounge upstairs, where two bedrooms, and a bathroom are situated at one end and the open plan kitchen, dining, lounge area extend out through glass doors to a deck at the other end. The owner is a professional, corporate woman

who appreciates quality and loves colour. She hates clutter, and needs organization in her home to keep her mind free for her busy life and work.

A true ‘foodie’, she needs to cook, so organization and space in the kitchen is important for her.

By using only top quality designers and appliances, we hope to show you how easy it is to give new life and sophistication to a tired-looking apartment. Developers generally put cheaper brands in apartment buildings, especially bench-tops and cupboards so we hope to prove how easy it is to upgrade and improve.

By using only top quality designers and appliances, we hope to show you how easy it is to give new life and sophistication to a tired-looking apartment.

BEFORE

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COOKING COOKING PASSION PASSION SINCE SINCE 18771877

NOTHING GETS IN THE WAY OF COOKING, NOT EVEN THE OVEN DOOR.

slid e& hide ®

Our unique Slide&Hide door fits smoothly under the oven to provide plenty of room, as well as better access to the 71 litre cavity – ensuring an easy and flexible approach to cooking. With the added advantage of a smoother closing mechanism to cushion the final movement, the Slide&Hide door is safe, stylish and convenient.

www.NEFF.co.nz

THE HOUSE THAT EYE BUILT

Planning to use rich, luxurious colours getting away from the modern white minimalist look, popular for the last few years.

BEFORE

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For all the design concepts we are using award-winning designer Mal Corboy, NZ’s most awarded kitchen designer with an international reputation and a consistent winner of NKBA, KBDI, Master Builder and Corian awards. We believe quality beats cheap when it comes to kitchen appliances and fittings as the cheaper versions look good when new but after several years, they don’t last the distance. So we’ve chosen the Number 1 world kitchen designer Mal Corboy who is also designing our bathrooms and wardrobes. Blum, an international Company that specialise in the production of functional furniture fittings, such as drawer fittings and hinges are doing all the sliding components so the drawers and cupboards shut nicely.

Blum guarantees their products to work perfectly for the furniture lifetime. Check out your new kitchen on their kitchen test drive video. The surfaces in the kitchen are an important part of the aesthetics. Supplied by Laminex New Zealand, the innovative, design leading engineered stone by Caesarstone will be used for the benchtop and the new Laminex finished timber veneer for the cabinetry. Neff will supply our ovens, fridge and cooktop and our walls will be decorated

by Aspiring Walls. Lots more storage will be provided and possibly a freestanding pantry which may be on legs to give it a furniture ‘feel’ to utilize extra space at one end of the dining area. Eye is still discussing plans, but a dark sophisticated look with brass metal accents is being considered and possibly raised doors. Planning to use rich, luxurious colours - getting away from the modern white minimalist look, popular for the last few years.

More will be revealed in the next edition but Eye hope’s as you read about the progress of this makeover that you will be inspired to embark on your own home or apartment makeover adventure also.

COOKING COOKING PASSION PASSION SINCE SINCE 18771877

FINALLY AN INNOVATION THAT FOLLOWS MY INTUITION: TWIST PAD FIRE One of the most important ingredients in any dish is intuition. Now you can also rely on intuition when operating the new, flexible induction cooktops, thanks to the unique one-button operating concept: TwistPad Fire, with a high-grade stainless-steel frame and illuminated red light ring. To select a cooking zone, touch TwistPad Fire lightly with a fingertip and set the power level using a rotating motion. It’s completely intuitive.

www.NEFF.co.nz

LOVE WHERE

Widely recognized as New Zealand’s most awarded kitchen designer, Mal Corboy has garnered an international reputation for his eye-catching interiors and his custom furniture design. He is passionate about form, function and colour, and blends these qualities with the client’s brief to create outstanding spaces for discerning homeowners in New Zealand, Australia and the USA.

Member of: NKBA,DINZ,HIA and SBID

info@malcorboy.com +64 21 322 599 malcorboy.com

YOU LIVE

Beautiful and practical...

For a drawer dividing system that’s pragmatic yet elegant, choose AMBIA-LINE for LEGRABOX. Made in Austria by the masters of kitchen hardware – Blum.

Organisation at its best – ask your kitchen designer or cabinet maker for AMBIA-LINE colour and finish options.

www.blum.com

FRIDAY 08 SEPTEMBER DRESS TO IMPRESS

11:00am - 3:30pm THE LANGHAM AUCKLAND, 83 SYMONDS STREET GRAFTON

TICKETS

$250+GST per person

ENJOY Ayala French Champagne on arrival Pop up store shopping Three course lunch with matched wine Entertainment Yvonne Bennetti Fashion Show Auction for The Heart Foundation $1,500 Goodie Bag Each

C O NT I N E NTA L C A R S

2017

Black Group Realty welcomes Bowen Sun AFTER ALMOST 12 YEARS IN THE LUXURY CAR INDUSTRY, BOWEN SUN HAS NOW TURNED HIS HAND TO THE LUXURY PROPERTY MARKET, TO INDULGE HIS PASSION FOR NEW ZEALAND REAL ESTATE.

T

eaming up with none other than Ray White 2016 No. 1 Heather Walton, the pair are a formidable team to be reckoned with. A team who has its property owners at the forefront of their minds and who put customer satisfaction first.

Chinese born Bowen came to New Zealand as a student, in October 2001, where he completed an MBA - and also received a Real Estate Sales Licence.

‘I loved motor cars when I was young,” he explains.

“I also love meeting new people and helping them to get into the car they desired. I was working in Newmarket, as a part-time salesperson while I was a student. After I graduated from my MBA, in early 2006, I started my career as a professional car sales person.”

Real estate has always been a passion for Bowen, who owns four properties in New Zealand. His parents, who live in China, have a property development business.

“I’ve always had a keen interest in property so it’s exciting to finally be able to fulfill that passion - especially which such a highly regarded team,” says Bowen.

“The name Heather Walton just brings with it so much trust and that’s why I’m excited to start this new journey. I’m ready for change and for a new challenge where I can really step up.”

Bowen’s experience brings a unique touch to Black Group Realty while still remaining true to its community roots.

“My wife and I live in the area and our two children attend school locally as well. The community is really important to us so it’s great to work alongside Heather and her team who have similar values,” says Bowen.

For Bowen, it’s all about ensuring the customer is treated with respect and care. Fluent in Mandarin and bringing with him a wealth of experience and a lifelong passion for real estate, Bowen’s property career is only just beginning.

“Bowen’s experience brings a unique touch to Black Group Realty while still remaining true to its community roots.”

WeChat ID: bowensun001 bowen.sun@raywhite.com +64 2 138 9919

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Black Group Realty is a premium Ray White franchise based in Auckland. We pride ourselves on making our clients feel like they have been given the royal treatment both personally and financially.

With elite customer service our priority, coupled with our knowledge and skills, we know our business, our areas and above all, we know what will work for you and your property. Our personalised service is tailored to meet the needs and requirements of each individual property owner ensuring the ideal customer is reached and communicated with in the most efficient and friendly way. Take the first step and talk to us. We are only too happy to help or point you in the right direction. You will find us both approachable and professional.

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PROPERTY DIRECTORY

MY HOTEL

SHORT TERM PROPERTY MANAGEMENT AND SERVICE SPECIALISTS

At My Hotel we are committed to helping New Zealander's increase the yield on their property investments by managing short-term rentals through online websites Airbnb, booking.com, Expedia, Agoda and Homeaway.

Albert Plaza Level 2, Suite 5, 87 Albert Street, Auckland CBD admin@myhotel.net.nz +64 9 283 0293 myhotel.net.nz

HEATHER WALTON With over 20 years experience in property developments (within the legal, project development and project marketing areas) Heather and her team are the obvious choice for your next property project. Nothing is too large or too small for this dynamic Epsom based team.

Licensee Salesperson (Epsom), Black Group Realty Ltd Licensed (REAA 2008) 021 432 167 +64 9 215 8662 rwepsom.co.nz

BRUCE FYFE PROPERTY BROKER / RESIDENTIAL FLATS SPECIALIST

“A REFRESHING POINT OF DIFFERENCE”

Auckland Real Estate Limited, 18 Emily Place, Auckland Central 1010 Fax 09 354 3017 09 300 3070 | 0274 919 006 bruce.fyfe@harcourts.co.nz harcourts.co.nz

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BE IN TO WIN 1

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Tony Astle on Antoine’s, the 80’s and the lure of change

AS EYE CELEBRATES IT’S 20TH ISSUE, THERE ARE MANY ICONIC BRANDS AND BUSINESSES THAT HAVE BEEN THERE SINCE THE BEGINNING. ONE OF THESE IS THE LEGENDARY ANTOINE’S RUN

BY THE EQUALLY FAMOUS TONY ASTLE.

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ow in its 44th year, the rumours of closing have been circulating around Antoine’s for years.

Owner & Head Chef Tony Astle has been quiet about the chatter but freely acknowledges it.

“Well, we will eventually close, one day,” he says, his chin resting on his hand as he surmises his restaurant.

It’s a hard fact to deny, without Tony and his wife Beth, there is no Antoine’s. Even when they are overseas,

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the restaurant has to close. But it’s not something that either one will compromise on, with travel playing a key role in their lives.

“We travel every year,” explains Tony. “It’s usually France but this year we are going to Mexico and Cuba. I also love travelling to Hong Kong… there is something incredible about the Chinese food there, and the way they use the whole animal. We also have a loyal Chinese clientele, I truly do love them and they love me - even going so far as

to call me ‘Gong Gong’ or Grandad!”

Tony continues to discuss his love affair with international cuisines and how he can’t help but bring certain flavours, recipes or styles home with him. “Travelling always influences my cooking, sometimes without me even realising it!”

Of course, trying new styles is always something that chefs can’t quite resist. I can’t help but wonder how a chef who’s been running a successful restaurant for so long views them. “Oh they’re

alright, but they come and go, you have to understand that. And Antoine’s was always supposed to reflect real food, the classics. Antoine’s has never been about trends,” says Tony.

In Auckland’s ever-growing community of eateries, it’s hard to deny the rising number of closed restaurants.

Service is incredibly important to Tony, an aspect that any restaurant knows all too well can lead to an abundance of bad reviews and experiences.

In New Zealand, there is a real lack of acknowledgement of waiting as a profession. Tony is quick to agree, as he cites France, Japan, and many other countries where it is a prestigious, wellpaid and life-long career for many.

“You know, I really don’t envy anyone opening a restaurant these days,” he says, his eyes piercing mine to

“She really is the heart of this place. There is no one else who would work as hard as Beth does, day in and day out. No wonder she wants me to retire!” He laughs.

It’s the elephant in the room, and I start dropping hints about a potential last supper. While I cannot get a straight answer about a final meal, Tony is certain about one thing: that nothing like Antoine’s will ever exist, nor would it survive, in Auckland ever again.

“Change isn’t necessarily a bad thing, “ he muses, compulsively straightening the crisp white tablecloth as he delves into a description of dreamy Cambridge townhouses and rolling hills.

“We’re excited, Beth and I, for wherever life leads us after Antoine’s, our next big adventure -

“We’re excited, Beth and I, for wherever life leads us after Antoine’s, our next big adventure and you can keep asking me when I’m closing but I’ll never tell.” ensure I understand the weight of what it must involve.

“There are so many restaurants too many! You need to have a point of difference to survive and many, quite frankly, just don’t.”

Of course, life was quite different for him and Beth when Antoine’s first opened. It was the ‘80’s, there was money everywhere and everyone wanted to spend it.

He tells stories of tips in the thousands, rolled up $100 dollar bills lying on the bathroom floor, staying open to the early hours of the morning and playing host to the rich and famous of Auckland, and the world.

“We were younger back then,” he admits.

He touches on the difficult lifestyle of a chef and I can’t help but admire the longevity of his restaurant.

Tony is quick to correct me, that the restaurant has and always will belong to both him and Beth.

and you can keep asking me when I’m closing but I’ll never tell.”

And so, I’ll keep asking and Tony will keep cooking. One day, Antoine’s will have to close. But that day is not today, and when it does come, Tony and Beth will be ready for whatever great adventure life has in store for them next.

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Marvel Grill UBEREATS UberEATS is the latest technology innovation to hit Auckland, and it’s one that foodies will love. Uber has teamed up with the city’s best eateries so you can order food from your phone. One of the favourites on the app is Wynyard Quarter’s Marvel Grill.

Ordering is simple, all you need is the UberEATS app and you can easily pay with your Uber account and track your order on the site as it comes to you. So next time you’re craving luxury takeaway food, all you’ll need is your smartphone!

SEAFOOD There is nothing quite like fresh and well-prepared seafood.

Marvel Grill takes both of these things very seriously, offering up the best fish and ensuring it is seasoned and cooked to perfection. Their seafood entrees are no different and are a true testament to the beautiful sea views nearby.

Favourites include the Seafood Grill Platter which comes with white fish, mussels, prawns, arborio rice and saffron wine sauce.

FIREWORKS Fireworks Smokehouse is a meat lover’s haven. With smoke constantly billowing from the restaurant, it’s no surprise that it has a cult following. The BBQ Smokehouse is a street food operation that sits conveniently next to Marvel Grill at North Wharf. The art of low and slow cooking has been perfected by the talented chefs as they use fire and wood to bring you the best cooked meat.

MARVELGRILL .CO.NZ

An Experiment in Dining at The Lab AUCKLAND HAS BECOME A HAVEN FOR FOODIES WITH NEW PLACES OPENING EVERY WEEKEND.

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long with the abundance of new places has come a resurgence of restaurant reviewers, online and

otherwise.

A review is simply one diner’s opinion, not something to be taken as a mark of a restaurant. As such, we invite you to try places for yourself, judge the menu and decor according to your own likes.

However, here is one diner’s opinion on an evening at North Shore’s The Lab Eatery.

Takapuna is at the heart of Auckland’s dining revolution. As far as the eyes can see, Hurstmere Rd is lined with dessert places, restaurants, bars and new eateries to try. One of these all-day eateries, The Lab, stands out amongst the others.

From its contemporary decor, its Mediterranean inspired menu to its playful laboratory theme throughout, there’s nowhere quite like it.

It’s unique and playful attitude is apparent from the beginning with water being served in beakers, as are many of the drinks. The cocktails are one of a kind with the popular Experiment MK51 an Instagrammer’s dream. A 58

blue concoction topped with vodka and delicious candy, it’s a fun choice and perfect to sip while enjoying their outside deck amidst the fairy lights.

We started the evening with homemade Turkish bread and a selection of delicious homemade dips.

The hummus had a distinct yoghurt taste to it, adding to the authenticity of the food. Along with this came perfectly cooked salt and pepper squid, a dish so recognisable that everyone has one to compare it to. After having high expectations from our waitress, who noted it was one of the best she’d had, I couldn’t agree more. The aroma hit me the moment the dish was placed in front of me and combined with the aioli, was a delicious starter.

Next came mains - we chose the Chargrilled Lamb Shish and the Chicken and Prawn Salad. The lamb came with an array of sides - Greek style tzatziki, hummus, Israeli fatoush, Jordanian style sumac, tahini-infused sliced onions and eggplant sauce - all which was served with home-baked Turkish bread. The salad was drizzled with a beautiful original sauce, topped with fresh avocado, mango and crispy noodles.

Both were filling and delicious, a

testament to Mediterranean cuisine while infusing modern styles of presentation and cooking.

Of course, one can’t talk about a restaurant without commenting on their dessert. Our waitress recommended the chocolate mousse parfait, which was an experiment for the senses.

Brownie crumbles, smooth Italian mascarpone and salted caramel, all topped with whipped cream and crunchy popcorn.

While the beakers, the beautiful outside seating and the modern decor will attract many first-time diners, it’s the food that will make them stay. So next time you’re in Takapuna, why not experiment with your dining choice, ditch your usual for the night and enjoy the great ambience The Lab has to offer.

FINISH UP AUTUMN ON ONE OF EZGO’S ECO-FRIENDLY ELECTRIC CARTS! EZGO UTILITY VEHICLES ARE BATTERY-POWERED AND MANUFACTURED TO THE HIGHEST STANDARD. EASY TO USE, THEY OFFER VERSATILITY, CONVENIENCE, AND RELIABILITY, AND ARE VIRTUALLY MAINTENANCE FREE.

And now, the team at EZGO want to make sure the rest of your Autumn is also maintenance free with this amazing prize: - $500 beauty hamper filled with goodies - $400 dining vouchers for a sumptuous lunch at Ika Seafood Bar and Grill - A one-year subscription to The Beauty Book What are you waiting for? Enter at www.ezgo.co.nz/beauty Winner drawn Monday 12th June.

www.ezgo.co.nz

QUEENS CAFE BISTRO

DRINKS

FOOD

COFFEE

VENUE

At Queens Cafe Bistro, we strive to be a ‘Peoples’ Restaurant, our appreciation is shown by offering reasonable priced food and drinks with our friendly and attentive team who are eager to ensure your visit at QCB is always a pleasant one.

With 100 seats capacity and 5 segmented areas to choose from, including a current Cafe style area, a Bar lounge area, a restaurant dining area and also our remarkable balcony, where there is also a small meeting room is undergoing with renovation; there is plenty of choice depending on your mood when visiting Queens Cafe Bistro.

Level 1 Queens Arcade, 34-40 Queen Street, Auckland City. inquiry@queenscafebistro.co.nz | +64 9 3544018

QUEENSCAFEBISTRO.CO.NZ

AT ANNABELLES YOU WILL HAVE A MEMORABLE DINING EXPERIENCE WITH STUNNING VIEWS OF ST HELIERS BAY AND RANGITOTO ISLAND.

WINNER OF NZ Beef and Lamb Award 2017 OPENING HOURS MON-FRI 09:00-23:30 SAT-SUN 0830-23:30 info@annabelles.co.nz | +64 9 575 5238 annabelles.co.nz

Auckland’s Own Slice of Italy

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THE PALAZZO ITALIA TEAM ARE UNITED BY A PASSION FOR ITALIAN CULTURE AND THE DESIRE FOR AUTHENTIC EXPERIENCES.

ith more restaurants offering up traditional recipes and quality ingredients, it’s no surprise that more Italian businesses are being attracted to our shores.

The lure of New Zealand brought Palazzo Italia to Newmarket, a business centre dedicated to both the promotion of Italian style and culture and the sale of Italian products.

The Palazzo Italia team is a unique combination of business models professionals (Cartesio Studio from Italy), brilliant, young chefs and entrepreneurs of Italian food companies. They are united by a passion for Italian culture and the desire for authentic experiences.

“All suppliers, like Metafora Group from Naples, are carefully sourced in order to preserve the authenticity of the ingredients,” explains Gianluca Schepis, BDM of Palazzo Italia.

Their idea is to bring a new Italian experience to New Zealanders.

Styled on the concept of an Italian marketplace, everything in Palazzo Italia is available for purchase. From the chairs, to the all ingredients that they used for make their amazing dishes, and even the lights on the wall!

Palazzo Italia is designed to bring a piece of true Italian culture to Auckland, be it delicious pizza, gelato or quality Italian espresso and much more!

A Gastronomic Journey through Italy Despite being more than a restaurant, the food cannot be missed when talking about Palazzo Italia. Dedicated to excellence, only Italian products are used to make the dishes. Delicious, thin

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“It’s rare to find a person who hasn’t tried Italian food.

Pizza, pasta and gelato conjure up fond memories of family restaurants and too much cheese. However, finding authentic Italian cuisine proved to be a little harder.” crust pizza, fresh, homemade pasta and sumptuous buffalo mozzarella await diners.

“Our gastronomy isn’t monolithic nor is it the stereotypical idea that many people have. Each region, each city has it’s own distinct food and culture,” explains Sergio Beillard, one of the professionals behind the concept.

This aspect is of high importance to Palazzo Italia and their set menus reflect this, taking diners throughout regions of Italy from starter to dessert.

Designed by Head Chef Matteo Catassi, this journey is taken with great attention to flavor details.

“Our mission is to recreate a real Italian alley in the middle of Newmarket offering wellness, health, and enjoyment”, says Antonella Lorenzini, Managing Director of Palazzo Italia.

Palazzo Italia NZ 5 Kingdon St, Newmarket, Auckland 1023 +64 9 869 2278 palazzoitalia.co.nz

PA L A Z Z O I T A L I A .C O . N Z The perfect place to experience Italy’s world-famous hospitality and to taste declicous, authentic Italian products within the unique setting of our market.

Choosing The Perfect Wedding Cake SAYING “I DO” TO THE PERFECT WEDDING CAKE CAN BE AN OVERWHELMING PROCESS. THERE IS A LOT TO CONSIDER.

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he wedding cake is a big focal point at the reception and the stakes to wow your guests are high. What many do not realise is the sheer amount of time and level of detail required to create the perfect cake.

We asked Sugarcoated’s Tina KappKailea to share some sweet wisdom.

Here are her top tips for brides-to-be before the big day...

Have a realistic budget If you have a design you fell in love with and like sugar flowers cascading down a 4-tier cake with lace details and want to spend no more than $400, then that’s not going to work. It takes hours to bake, ice and stack the cakes and then double that time to work on sugar flowers, lace, etc.

If you have only a set amount you can commit, please talk to us and we design a cake that keeps to your vision without breaking the bank.

Be flexible with your cake design/ flavour/icing All too often a bride comes to a consultation with her heart set on a certain style and flavour.

Cakes are delicate and depending on the style of wedding, venue and season there are limitations on what can be done. A ruffled fondant cake at a garden or beach wedding on display

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“If you have only a set amount you can commit, please talk to us and we design a cake that keeps to your vision without breaking the bank.” outside in summer isn’t an option. Be open to suggestions – we can come up with a suitable alternative that keeps the cake safe and the bride happy.

cake justice. You can hire a matching stand from us. We have a fantastic range available and can also decorate the table for you.

Be prepared for your cake consultation Take along the invitation, brochure/ website address for the venue, print images you like, fabric samples anything and everything! To make sure we can sketch and agree on a design the more information the merrier. We specialise in personalised cakes that are all about you.

Book that delivery We prefer to deliver and set up your cake. Getting the cake to the venue is the most stressful part of the process and a lot can go wrong, so save yourself the stress and let us take care of it, rather than having a family member pick-up your precious cargo.

Think about the cake display Your cake will be centre stage and your venue usually has a cake table and sometimes a stand, but they can be very underwhelming and won’t do your

Remember to be flexible and relaxed about planning your dream cake!

Sugarcoated is now taking bookings for the next season, so arrange a consultation with Tina.

021 872331 sugarcoated.co.nz

Pineapple – a hideaway that’s worth hunting for BARS AND PUBS ARE A DIME A DOZEN IN BUSTLING AUCKLAND CITY, BUT SOMETHING TRULY SPECIAL IS HARDER TO FIND – LITERALLY.

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f you’re looking for a late night venue with atmosphere, look a little harder and you might just discover Pineapple, Parnell’s exclusive hidden cocktail bar. Created by Dana Johnston and JP Schmidt, the team behind 46 & York and Meadow, this speakeasy style bar is rather mysteriously tucked away behind a black door with a discrete brass pineapple doorknocker. Once inside, Pineapple’s dark hued walls, plush velvets, leather, smokey wood and gold accents transport you to an era of 1980s decadence. The lighting is low and the style factor is high, so there’s a dress code that insists gentlemen wear collared shirts. While you’re here, they’d like you to put your phone down too – Pineapple encourages its guests to enjoy its opulent setting with the company of good friends, not staring at a screen. Wednesday and Thursday nights from 8pm until midnight their talented jazz pianist enlivens the atmosphere with covers of some of your favourite 80s singalong hits and the bar stays open until at least 2am, so you can be sure you have plenty of time to unwind.

There is a stunning selection of top shelf spirits, fine New Zealand wines, French champagne and Wellington’s Garage Project beer on offer, but it would be rude not to indulge in a little something off their extravagant cocktail list as the artistic beverages taste as good as they look. Consider the bright red Bourbon whiskey cocktail, which comes encased inside an ice sphere. Just when you’re starting to wonder exactly how to drink it, the bartender cracks it open with a single tap of a tiny rubber hammer so you can enjoy it ‘on the rocks’.

The next time you’re heading out for something a little different, keep your eyes peeled for the brass pineapple in the heart of Parnell. And here’s a hint: if the door is closed, there’s a semi hidden buzzer on the left side of the door.

Pineapple on Parnell 207 Parnell Road, Parnell +64 9 336 1827 pineappleonparnell.com

Zibibbo CROWNED WINNER OF ‘2015 VISA WELLINGTON ON A PLATE’, AND WINNER OF THE ENTERTAINMENT GUIDE BEST WELLINGTON CONTEMPORARY RESTAURANT 2016, ZIBIBBO, IS CONSIDERED WELLINGTONS BEST CONTEMPORARY RESTAURANT.

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he established restaurant & tapas bar is the brainchild of husband-wife duo - Michelin star Chef Adam Newell and partner Nicola. A go-to in Wellington for a cosy vibe, perfectly balanced cocktail and consistently high-quality cuisine, we caught up with Nicola to find out a little more about their road to triumph and what makes Zibibbo a winner for Wellington locals time and time again.

food was very fashionable at the time.

In 1996 he moved to Tokyo and was working for Le Cordon Bleu. LCB had a contract to provide the Executive Chef to a local 5-star hotel, and the hotel also happened to employ New Zealanders. So Adam was the Chef, I was working in the restaurant, and the rest is history! Adam moved to New Zealand when his contract finished in 1997, we were married in 2000, and opened Zibibbo seven months later.

Firstly, give us an insight into a night at Zibibbo…

You can expect a warm welcome, a delicious meal and professional friendly service in a relaxed environment. A typical night might start with a cocktail in the bar by the open fire, then a meal in the restaurant comprised of some starter dishes to share, a main, and then the beautiful artistic dessert tapas.

What are the gastronomy influences at Zibibbo?

Zibibbo’s food is pan-Mediterranean using dishes and ingredients from Spain, France and Italy. We use classic flavour combinations and a mix of classic cooking techniques and some modern techniques too. We believe that food has to look good, smell good, and taste fantastic.

Your husband, Chef Adam Newell is Michelin star accredited. What an honor! How did he achieve this?

Adam’s originally from England, where he did his chefs training before working in some of London’s top restaurants and hotels: Claridges, Mayfair Intercontinental and the 3-Michellin star Le Gavroche. His early career also included stints in France and New York.

After learning from some formidable and talented chefs, Adam achieved his own Michellin star in 1995 as Head Chef at Fulham Road restaurant, London.

Where does the name Zibibbo originate from?

Zibibbo is a type of Muscat grape grown on the Island of Pantelleria in Italy.

There’s a delicious dessert wine on our wine list made from the Zibibbo grape.

How did Adam end up in New Zealand?

After achieving the Michellin Star Adam wanted to try something and somewhere different and Japanese 66

What is your favourite dish on the menu right now?

Definitely the lamb. We use a sous vide machine to poach the lamb in a sealed vac-packed bag at a constant temperature. It comes out perfectly cooked and beautifully tender. We then give it a quick finish in our wood-oven to enhance the flavour.

What’s the history of the building Zibibbo is housed in?

It was built in the 1910s, and was a

Police Station from then until the 1980s.

It had been derelict for more than 10 years when we started the restaurant fit-out and it was in a real mess. The whole interior had to be gutted, which was a good opportunity to earthquake strengthen it. The only thing that’s remaining of the original interior is the beautiful staircase railing, which is heritage listed. The exterior of the building is basically untouched apart from some new paint. When we were doing the fit-out we had to cut a hole in the roof to lower the large kitchen equipment in by crane. When we cut into the roof we discovered the original rimu beams, which we recycled into the wooden boards our tapas platters are served from now.

For those trying to emulate classic tapa style feasting at home, what would your top tip be?

Tapas don’t have to be complicated.

Use a variety of colours and textures, and keep it simple.

Does Zibibbo’s bar have a signature drink?

Our Bar manager Matteo has put together a list of exciting unique cocktails like the Lavender Smoked Old-Fashioned, which is our current guest favourite and quickly becoming our signature. It’s a classic old fashioned whisky reinvented with house-made lavender water and served from a small glass jar which is filled with lavender smoke.

25 Taranaki Street, Wellington +64 4 385 6650 dine@zibibbo.co.nz zibibbo.co.nz

Dirty Little Secret, Wellington, New Zealand DIRTY LITTLE SECRET ROOFTOP BAR IS WELLINGTONS LATEST ‘IT‘ PLACE TO BE! SITTING ON LEVEL 8 OF THE HOPE GIBBONS BUILDING AND OVERLOOKING THE STUNNING WELLINGTON HARBOUR AND NEW ZEALAND’S PARTY CENTRAL, COURTNEY PLACE.

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e specialise in premium and craft beers, an amazing wine list and specialty cocktails, DLS is a must see on a visit to Wellington!

On the ground floor and basement of the building we have the all new Jack Hackett’s Irish Pub and the iconic Four Kings . NZ’s premium, multi award winning sports bar.

A visit to Jack Hackett’s is a must.

Enjoy the best pint of Guinness in the city, Live Music 5 nights a week and a delicious menu full of your hearty favourites!

Or you can unwind in one of Four Kings 10 lazy-Boy recliners while watching all your sports action!

Come in and see us, You wont be disappointed.

Hope Gibbons Building. Corner of Taranaki and Dixon Street Wellington.

dirtylittlesecret.co.nz

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Auckland’s little slice of Russia AS SOON AS YOU STEP FOOT INTO VODKA ROOM, YOU ARE HIT WITH A WAVE OF ELEGANCE, LUXURY AND JUST THE RIGHT AMOUNT OF GLITZ TO TRANSPORT YOU FROM AUCKLAND TO RUSSIA IN AN INSTANT.

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t’s a buzzing atmosphere that beautifully contrasts a mountain vibe with the allure and grandeur of a Russian palace. The walls are covered in gold embellishments cut with a smoky dark stained wood, a theme extended throughout every inch of the expansive restaurant.

A Ponsonby central eatery in the afternoon, it transforms into a sultry space at night for dancing well into the early hours. It is described as a nonconformist kitchen and bar, inspired by a love of authentic Russian cuisine and rarely sourced vodka.

The modest menu is made for socialising, with meals designed to be shared. The kitchen brings an inventive cooking style to the familiar flavours of traditional Russian dishes both day and night. Dine-in guilt-free with all of the ingredients being top-quality, fresh and local with an array made in-house, including breads and butters.

Three bars, fully stocked with an assortment of 100 vodkas from around the globe make this a true haven for vodka fanatics. There is plenty of choice with alternatives including traditional and house-crafted cocktails.

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Spanning two levels with three bars across six distinct spaces, Vodka Room has something for everyone whether they’re just walking past, booking for a private function or looking to impress with some private karaoke.

Upstairs you’ll find two private rooms and a function room, each with its own striking theme. The Rose room is the largest private space fit for a high society gala. The epitome of class, this ballroom is perfect for large functions, complete with a personal bar.

The Bear room pulls you deep into a Siberian forest where you’ll feel right at home snuggled into the plush leather sofas.

Just down the hall, the Kalashnikov room is an intimate hideaway fit for some dark fun and espionage.

There is plenty of space to relax with dinner and a show, catching local talent performing live most nights.

A dream six-years in the making, Vodka Room made its debut lateJanuary, 2017. It is open seven days from 12pm ‘till late at 5 Rose Road, Ponsonby.

vodkaroom.co.nz

2/175 PONSONBY ROAD, FREEMANS BAY, AUCKLAND 1011 09 376 3479 CAKEANDCO.CO.NZ

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Award Winning Beef and Lamb Served Here!

Four times awarded a Beef and Lamb Excellence Gold Plate Award, and recipient of two NZ Hospitality awards for Excellence, it’s no wonder the Clare Inn is so popular. Located just five minutes from the legendary Eden Park, the Clare Inn is known as the perfect spot for pre and post match dinner and drinks. As a real slice of Ireland with lots of laughter and a family focus, the Clare Inn serves excellent pub food and boasts an extensive menu. Upstairs you’ll find a great outdoor area which is perfect for summer nights and available for private functions. The Clare Inn stays true to their heritage of Irish charm and provides a relaxed atmosphere balanced with exquisite food.

274 Dominion Road, Mt Eden,THECLAREINN.COM Auckland | 09 6238233 | THECLAREINN.COM

A brew, a beer and a bite to eat

BEER OH BEER! THAT TANTALISING BEER YOU HAD LAST WEEK AT 16 TUN ISN’T ON TAP TODAY, BUT YOU KNOW WHAT IS? ANOTHER EQUALLY REFRESHING PALE ALE OR IPA.

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hat’s because each time you’re down at 16 Tun, you’ll find they like to keep their beers fresh and also exciting. There’s a whopping 19 taps offering a different selection of New Zealand beer each time, carefully chosen from independent breweries all over the country. Of course, if you prefer your beer bottled, their menu boasts a fine selection from New Zealand too - further enlightening your tastebuds. I mean, where else will you find a sweet, chocolatey stout to quench your thirst?

The best way to explore many of the beers on offer is to ask for a beer tasting crate. You have the option of sampling a range of four, six or eight craft beers for as little as $12! This ensures every moment of your dining experience is a unique blend of locally brewed beer and whatever delectable

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delight you order from the kitchen.

To start off your night, complement your beer encounter with a cheese platter. Nibble on four different New Zealand craft cheeses from brie to blue, all cultivated from different areas of the North Island. There’s also fresh bread and homemade condiments, carefully selected to create the ultimate balance of flavours on the platter. To find the perfect pairing of cheese with beer, the staff will be readily on hand to help.

If cheese isn’t the appetite pleaser for your evening company, opt for the more traditional 16 Tun platter. It’s antipasto, Kiwi style! You can embark on a journey full of cured meats, dips and bread to leave more room for beer! Of course, there is also an all-day full menu for those looking for a Full Tun to fill your tum.

A nibble at 16 Tun is the ultimate quintessential Kiwi experience.

Whether you’re a proud and loud New Zealander or just visiting our shores however briefly, you’ll get a taste of New Zealand’s finest achievements. So, pick up a beer tasting crate - will you be up for the eight beer challenge?

16tun.co.nz

For us quality is much more than just a word

WWW.MICHAELJOYCE.CO.NZ FOR STOCKIST

TAO Will Wow You FAST BECOMING NEWMARKET’S NEW ‘IT’ CHINESE RESTAURANT AND BAR, TAO IS TUCKED JUST BEHIND BROADWAY ON DAVIS CRESCENT.

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rendy and casual, the atmosphere is one of lowhanging lights and high stools. You can expect the staff to make you feel at home as soon as you step inside, but don’t expect an easily available empty table - make sure you make a reservation as it can get quite busy!

Cantonese prawn dumplings, or a more Western-tastebud friendly chicken, mushroom and sweet corn dumpling, Tao has got you covered.

Next on the culinary agenda, TAO are adding some new dishes to their menu. Grilled lamb chops with cumin are the first item on the list. Lamb chops are a traditional Kiwi food, but

“Phillip is keen to highlight the wholesome, natural quality of the food he serves, emphasizing its benefits to the whole body, not just the tastebuds.”

TAO’s menu is simple yet tasteful, and masters traditional Chinese cuisine with just a hint of fusion for the more modern palate. Their specialty is the ever-popular dumpling, which TAO has taken to new heights of deliciousness.

Fresh, quality ingredients are used for these steamed dough pockets, and they come in an eye-catching and mouth-watering array of colours and flavours - looking like art but tasting like food! Whether you prefer traditional

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when paired with the unique flavour of cumin powder, they become an Eastern delicacy. The health benefits of lamb have been acknowledged by Chinese for centuries, according to Phillip Wei, joint owner of TAO with wife Kirsten Fun. Phillip is keen to highlight the wholesome, natural quality of the food he serves, emphasizing its benefits to the whole body, not just the tastebuds.

Crispy sweet and sour pork with fresh pineapple, also known as gu lao rou, is

another delicacy which will feature on TAO’s new menu, and is a signature dish from Guongdong province.

‘Let nature take its course’, is the line that embellishes the front of TAO’s website, and is a proverb that guides their fresh and seasonal menu.

Wholesome food that is both quality and easy on the wallet is hard to come by, but you’ll find it here.

TAO plan to branch out into the south Island in July, opening a brand new restaurant in Queenstown.

taorestaurant.co.nz

Trading Winter Weather for a Polynesian Paradise IN NEW ZEALAND, WE ARE LUCKY TO HAVE AN ARRAY OF BEAUTIFUL SOUTH PACIFIC ISLANDS ON OUR DOORSTEP TO ESCAPE TO WHEN THE COLD WEATHER GETS A LITTLE TOO MUCH.

K

ate Ockelford-Green did just that, leaving the urban jungle behind for a tropical island getaway at Nautilus Resort Rarotonga.

The 4.5 star resort emulates Polynesian culture, luxury and relaxation, all while showcasing the unspoiled beauty of Rarotonga.

Eager to escape the dreary rain and winds of Auckland, with much excitement we flew out to sunny Rarotonga to stay at the beautiful and luxurious boutique accommodation, Nautilus Resort Rarotonga. Situated on Muri beach with gorgeous lagoon views and the most spectacular infinity pool, we enjoyed temperatures of 28

degrees celsius as we languished under the umbrella on our deck chairs, cooling off in the pool when the temperatures soared.

Evenings were spent dining in the open restaurant enjoying local delicacies such as the deep water catch of the day or the very popular Ika Mata raw fish dish with coconut cream which is a signature dish of the Island.

Happy Hour found us drinking cocktails on the terrace and enjoying the cool tropical breeze enhanced by the gentle stirring of the palm trees. Each day we opted for the continental and cooked breakfast, this included local fruits, bakery, and individually cooked breakfast. This had options such as a

three egg omelet with all the trimmings or eggs any style with copious bacon.

We “waddled” out rather than walked, with tummy’s full.

We were very fortunate to have had a large room which boasted a huge bed, around which a romantic mosquito net hung, and a free-standing bath in the ample bathroom and the addition of the outside private shower. What really appealed to us about the resort was our own private plunge pool, which we retreated to if the main pool got too busy.

+61 415 764 078 res@nautilusresortrarotonga.com nautilusresortrarotonga.com

WEDDING AND CELEBRATION CAKES HAND PAINTED AND SCULPTED.

JENNY NICHOLLS | +64 27 285 3940 | +64 9 445 2667 englishjen@xtra.co.nz | forheavenscake.co.nz 48a Aramoana Ave, Devonport, Auckland 0624, New Zealand facebook.com/ceramdipity facebook.com/forheavenscakenz

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Unpack, inhale and unwind SPECIAL OFFER

50% SAVE UP TO

ON A TWO NIGHT STAY*

An invitation to experience New Zealand’s newest Uber-Luxury Lodge Winter 2017 261 Kinloch Road, Taupo, New Zealand, Phone +64 7 377 8482, reservations@thekinlochclub.com www.thekinlochclub.com

THE LODGE AT KINLOCH

OFFER INCLUDES:

Interiors are by Virginia Fisher, the New Zealand lodge designer, and feature her signature expansive spaces, huge log fireplaces, vista windows, stunning designer details, furnished terraces and sensational bathrooms. “My vision was a baronial feel of lush textures – velvet, fox fur, brass and copper – but upon modern calm of whitewash, light and airy,” commented Ms. Fisher.

• Uber-luxury escape in a junior suite (stay two nights and we will upgrade you to the calm sophistication of a One-Bedroom Villa), pre-dinner drinks and canapés, Estate-to-Plate five-course gourmet dinner and full breakfast. PLUS your stay offers exceptional complimentary inclusions of:

A world-class restaurant using produce reared from the private 2,000 ha owner’s estate adheres to the ‘Estate to Plate’ organic philosophy where possible, matched of course with New Zealand and the world’s best wines. Complementing the internationally recognised Jack Nicklaus golf course is a resort offering excellent in-lodge and villa entertainment facilities, Prescriptive Organics Spa specialising in organic wellness treatments including their estate-sourced Signature Spa Experience – the Manuka Honey Body Scrub and Massage. There are tennis courts and opening late spring, an infinity swimming pool.

The Lodge at Kinloch features sparkling one-bedroom junior suites and luxurious one and two-bedroom villas in an exclusive, landscaped setting with views over the course to Lake Taupo, the scenic hub of the central North Island. Inspired to harmonize with the magnificent 18-hole lakeside links by Jack Nicklaus, the villas were designed by Andrew Patterson, perhaps New Zealand’s best internationally known and published architect.

• Champagne and Chocolate Truffles; a bottle of Bollinger chilled and waiting in your suite or villa on arrival with house-made chocolate truffles.

OR • Two rounds of golf on the Jack Nicklaus designed 18 hole golf course (cart not included).

OR • Hike the Tongariro Alpine Crossing, New Zealand’s most popular day hike. Includes picnic backpack lunch and beverages for two people* Stay two nights and receive an upgrade to a beautiful One-Bedroom Villa with oak floors, open fireplace and floor-to-ceiling windows to take in the stunning view.

Special offer: $505 plus GST per person per night (twin share) Valid until 31 October 2017 TERMS & CONDITIONS: Subject to availability. Upgrade to One-Bedroom Villa guaranteed on booking. *Transfers to/from Tongaririo Alpine Crossing not included. Private guide POA.

261 Kinloch Road, Taupo, New Zealand, Phone +64 7 377 8482, reservations@thekinlochclub.com www.thekinlochclub.com

★★★★★

100

TOP

HOTELS IN WORLD

2016

&

FOR LOVERS

LUXURY WILDERNESS EXPLORERS

ESCAPES

for very special weekends away, and quality time family adventure at up to

50% OFF normal rates.

WINTER ESCAPES FOR LOVERS & WILDERNESSS EXPLORERS Your invitation to leave the real world behind to this iconic New Zealand destination.

Culminating with Treetops Lodge being awarded in the top 100 BEST Hotels in the World by USA Conde Nast Traveler Readers and TripAdvisor’s Travellers Choice Winner we launch our Winter Escapes offers for 2017.

2,500 acres, 800-year old native forest – this is a nature lover’s sanctuary! Rivers, lakes, waterfalls, 70 km of hiking trails, a range of heritage and wilderness experiences, unique Wilderness spa and private access to their newly opened sister lodge, The Kinloch Club Jack Nicklaus designed Golf course.

Of fame, is Treetops Estate-to-Plate dining philosophy, which means most of the dishes created by the dedicated team of chefs feature ingredients reared or grown on this vast estate and near 100% pesticide free. These include world-class gameand highlight estate-grown fruit and vegetables plus unique native herbs from the forest. Also offered is a superb wine cellar of New Zealand wines, with expert advice on making the best possible matches.

Visit Treetops’ website for more information at www.treetops.co.nz or phone +64 7 333 2066 or email reservations@treetops.co.nz

The Fireside Love Menu The Fireside Love Menu includes a luxurious Treetops Lodge Room overnight, a bottle of Bollinger Champagne and chocolate dipped fruits on arrival, pre-dinner drinks and canapés, and a 5 course Estate-to-Plate themed dinner fireside in the Lodge’s Library, or GreatHall, full breakfast and the thoughtful ‘afters’ of a late 1pm checkout. Plus, open fireplace and jacuzzi anyone?

Escape offers: • Overnight accommodation in a Treetops Lodge Room, stay 2 nights or more and we guarantee to upgrade you to a Treetops Luxury Villa with its own fireplace and jacuzzi.

• Welcome bottle of Bollinger Champagne and chocolate dipped fruits • Pre-dinner drink and canapés

• Upgrade to romantic 5 course gourmet Estate-to-Plate themed fireside dinner • Full gourmet breakfast • Late checkout to 1pm • One Treetops Signature Experience of either Maori Food Trail*, Wild Food Cooking School* or 4WD Estate Safari* per couple per night

Rates: $1162 inc. GST per couple per night.

TERMS AND CONDITIONS: *Signature Experiences are a group activity and rostered daily, if your first choice of experience is unavailable during your stay or you wish a private experience they can be pre-booked at NZ$175 plus GST per person. Package subject to availability and change, valid to 31 October 2017

Two-Night Luxury Wilderness Adventure Your Wilderness Adventure starts with a hike to our gorgeous Bridal Veil Waterfall, with a gourmet backpack picnic and bottle of New Zealand wine. Incorporated is either a morning at our Wild Food Cooking School, a 4WD Safari to see the game and produce, or exploring the Maori Food Trail with a chef-expert. Included is gourmet breakfast, pre-dinner drinks and canapés and a five-course Estate-to-Plate dinner, created from our estate reared game, animals, wild produce and organic gardens.

Escape offers: • Two nights’ accommodation upgraded to a Treetops Luxury Villa with own fireplace and jacuzzi • Pre-dinner drink and canapés • 5 course gourmet Estate-to-Plate dining nightly with one night upgrade to chefs table • Full gourmet breakfast

• Gentle hike to the Bridal Veils water fall with gourmet backpack picnic lunch inclusive bottle New Zealand wine • Two Treetops Signature Experiences of either Maori Food Trail*, Wild Food Cooking School* or 4WD Estate Safari*

Rate: $1162 inc. GST per couple per night – two-night minimum stay.

TERMS AND CONDITIONS: Minimum 2-night booking | *Signature Experiences are a group activity and rostered daily, if your first choice of experience is unavailable during your stay or you wish a private experience they can be pre-booked at NZ$175 plus GST per person. Package subject to availability and change valid to 31 October 2017

School-Holiday Family Wilderness Adventures For three memorable family nights, share school holiday wilderness adventures amidst 2,500 acres of 800-year old native forest. Educational and fun, on-estate and included activities include a Maori Food Trail, a 4WD Wildlife Safari and Kids’ Cooking School. For a supplement, there’s even lessons in archery, fly-fishing and a helicopter flight to see a genuine live volcano. Children under 12 stay free and eat free plus you can add an interconnected second Treetops Luxury Villa for just 50%.

Escape offers: • Three nights’ accommodation upgraded to a Treetops Luxury Villa on booking featuring fireplace and jacuzzi • Pre-dinner drink and canapés each night • 5 course gourmet Estate-to-Plate dining nightly, children eat free off children’s menu with early evening private family meals – age appropriate • Full gourmet breakfast daily • Treetops Signature Experiences are included; Maori

Food Trail*, Kids Wild Food Cooking School* and 4WD Estate Safari* • Children’s snacks and drinks tray are complimentary during stay • Children under 12 years (0-11 yrs.) stay free in room with parents – sofa bed and/or rollaway/cot or50% off standard rate interconnecting Treetops Luxury Villa (max 2A or 2C twin share)

Rates: $3486 inc. GST for three-night package TERMS AND CONDITIONS: Minimum three-night package | *Signature Experiences are a group activity and rostered daily, if your first choice of experience is unavailable during your stay or you wish a private experience they can be pre-booked at NZ$175 plus GST per person. Children must be 5 years or older and activities do not exceed 1.5 hours.

Parents must accompany children on the Signature Experiences | Archery, fly-fishing and additional activities plus a helicopter flights POA. Package subject to availability and change, min three-nightstay, valid to 31 October 2017

Ultimate Hobbiton & Treetops Middle Earth Adventure Ultimate adventure for those who believe in Hobbits! Combine three nights at Middle Earth’s Treetops Lodge upgraded to a Treetops Luxury Villa, with breakfast and 5 course Estate-to-Plate dinner each evening, a private tour of nearby Hobbiton and two award winning TreetopsSignature Experiences and a gourmet picnic lunch at the stunning Bridal Veil Falls. Kids stay and eat free* Escape offers: • Three nights’ accommodation upgraded to a Treetops Luxury Villa on booking featuring own fireplace and jacuzzi • Pre-dinner drink and canapés each night • 5 course gourmet Estate-to-Plate dining nightly, with early evening private family meals – age appropriate • Full gourmet breakfast daily • Private Hobbiton Tour of 2-hour duration, max 4 people included. (Does not include transfers, however can be arranged by chauffeur drive or helicopter) • Two Treetops Signature Experiences are included;

either Maori Food Trail*, Wild Food Cooking School*or 4WD Estate Safari* • Gentle hike to the Bridal Veils water fall with gourmet backpack picnic lunch incl bottle New Zealand wine • Children’s snacks and drinks are complimentary during stay • Children under 12 years (0-11 yrs.) stay free in room with parents – sofa bed and/or rollaway/cot or 50% off standard rate interconnecting Treetops Luxury Villa (max 2A or 2C twin share)

Rates: from NZ$4236 Inc. GST for three-night package TERMS AND CONDITIONS: Minimum 3-night booking | Max 4 people included in Hobbiton Tour (additional people can be added POA). (Does not include transfers from the lodge and return to Hobbiton, however can be arranged by chauffeur drive or helicopter | *Signature Experiences are a group activity and rostered daily, if your first choice of experience is unavailable during your stay or you wish a private experience they can be pre-booked at NZ$175 plus GST per person | Children must be 5 years or older and activities do not exceed 1.5 hours Parents must accompany children on the Signature Experiences | Archery, fly-fishing and additional activities plus a helicopter flights POA. Package subject to availability and change, min 3 nights, valid to 31 October 2017

Visit Treetops’ website for more information at www.treetops.co.nz or phone +64 7 333 2066 or email reservations@treetops.co.nz

WONDERFUL WELLINGTON THEY SAY YOU CAN’T BEAT WELLINGTON ON A GOOD DAY. HOWEVER, AS THE CITY CONTINUES TO GROW, THERE ARE MORE AND MORE REASONS TO LOVE NEW ZEALAND’S WINDY CAPITAL ON ANY GIVEN DAY.

F

rom the unique and luxurious accommodation, to an eclectic range of dining, Wellington is a travellers dream. The city has become synonymous with new and upcoming craft beers, coffee, chocolate and a variety of independent products to try. Moreover, as the capital, Wellington hosts the Beehive as well as Te Papa - the national museum. Both represent a different side to the city and are musts for tourists and residents alike.

Husk Bar & Eatery Husk Bar & Eatery is like no other and in the perfect location! It is a Bar, Eatery, Coffee Roastery and Brewery all in one.

Down a private alley off Ghuznee Street in Wellington sits this relaxed and cosy bar and eatery in an environment that will ensure you never want to leave.

Karamu Coffee which is roasted on site, is fair trade, organic, environmentally friendly, smooth and delicious. This coffee is roasted and sent straight to our coffee machine or packaged to be taken home.

We also have Choice Bros Brewery on site, known for their innovative and experimental beers. This includes "On the brain” - a peanut butter and raspberry ale not to be missed.

With so much to offer Husk Bar & Eatery is an experience to remember!

62 Ghuznee Street, Wellington | 04 282 0583 | info@huskbar.nz 78

Field & Green Field & Green is a warm, lively eatery in the heart of Wellington city’s Courtenay Quarter, offering ‘european soul food' and beverages to match. We create evocative dishes inspired

by European influences that delivers robust flavours full of personality. Our menu changes weekly to take advantage of the best produce in season. The chain of authenticity and the providence of food is important to us. This means choosing our suppliers carefully and supporting their craft. We pride ourselves on great table service consistent and heartfelt in their delivery of food which in turn will satisfy, delight and nourish our customers. fieldandgreen.co.nz

InterContinental Wellington

InterContinental Wellington, located adjacent to the New Zealand capital's harbour waterfront, is right at the heart of the capital.

The luxury hotel is within close walking distance to popular attractions, and five kilometres from the airport.

It is non-smoking and recently completed a major refurbishment, delivering a new Club InterContinental Lounge, newly defined Deluxe and Club InterContinental guest rooms, a redesigned lobby and dining options. This includes the famous Chameleon Restaurant, known for its knowledgeable staff, five star service and, of course, delicious food. intercontinental.com/wellington

Dockside Restaurant & Bar Art, Design, Curiosities and a Dash of the Absurd at QT Museum Wellington When it comes to location, a unique flavour and five-star service in New Zealand’s capital, there is really only one place that comes to mind - QT Museum Wellington.

Formerly known as Museum Art Hotel, it was bought and refurbished by an Australian company, Event Hospitality & Entertainment, the parent company of boutique hotel and resorts brand, QT Hotels & Resorts.

QT Museum Wellington is perfectly situated across from Te Papa, New Zealand’s National Museum, and Wellington’s stunning waterfront. The hotel lobby is best described as an art gallery with art pieces displayed throughout, in QT’s signature style. The hotel also hosts a French inspired restaurant - Hippopotamus Restaurant and Cocktail Bar which serves fine dining and a delectable high tea.

For those seeking a unique and bespoke experience, there is nowhere quite like QT Museum Wellington. qtmuseumwellington.com

Bao Boy The Dragonfly team is at it again!

Owner operators Brent Wong and Tania Siladi are proud to announce a new venture called Bao Boy! Bao Boy aims to bring the already popular bao bun concept, adding various new twists and flavours.

Wellington will be able to experience an exciting array of bao buns filled with the classics such as pork and chicken to new flavours with the introduction of a tofu and shiitake mushroom, and even a dessert styled deep fried bun!

Each bao bun will have it’s own unique and fun name, such as “Incredibao” and “Unbelievabao” to add to the experience.

You can order these delicious buns at delivereasy.co.nz. baoboy.co.nz

With one of the largest outdoor dining areas over water in the Southern Hemisphere, it would be difficult to find a better venue to enjoy Wellington’s waterfront.

Dockside Restaurant and Bar on Queen’s Wharf is one of Wellington’s most diverse venues. Housed in a historic waterfront shed, Dockside enjoys stunning views from every aspect, with a maritime theme throughout.

Dockside offers a largely seafood based menu, focusing on the best of what New Zealand has to offer.

The menu changes daily and has an emphasis on the best, freshest produce, providing even the most regular customers with new choices and the latest catch. Dockside’s Chef Marie Penny has now added a 6 course tasting menu, expertly partnered with wine for just $129 per person. With the choice between 3 bar areas; the waterside deck, inside bar and the portable outside bar, Dockside also boasts a private dining room within the restaurant which comfortably holds 18 seated or hire the entire upstairs restaurant space to seat up to 100 people.

So whatever the occasion, an after work drink, a special event or a romantic evening for two, Dockside has you covered. With views that are incredible, service that’s impeccable and menus that are mouth watering, what could go wrong? docksidenz.com

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DOWN THE RABBIT HOLE AT QT MUSEUM WELLINGTON IF AUCKLAND IS THE CITY OF SAILS, CORPORATE DREAMS AND HIGH-RISE TOWERS, THEN WELLINGTON IS IT’S COOL, UNDERGROUND COUNTERPART. THE CULTURAL HUB HAS BECOME KNOWN FOR ITS ART SCENE, CRAFT BEER, UPCOMING EATERIES AND IT’S ALL-ROUND UNIQUE VIBE.

Q

T Museum Wellington is no stranger to this and has been known for providing one of a kind accommodation in the capital. Known for it’s eclectic flavour, the Hotel has recently been bought and refurbished

by Australian company, Event Hospitality & Entertainment, parent company of boutique hotel and resort brand, QT Hotels & Resorts.

The Hotel is perfectly situated across from Te Papa, New Zealand’s National Museum and Wellington’s beautiful waterfront, filled with restaurants, markets and cafes.

QT evolved the former, Museum Art Hotel, with no intention of taking away the existing charm. Instead, they looked

80

to modernise and evolve the iconic Art Hotel which had been developed over the last two decades by well-known Wellingtonian and supporter of the Arts, Chris Parkin.

“QT Museum Wellington embraces all of this and more, drawing on the creative hub that is Wellington.”

Chris still maintains a key role in the fabric of the Hotel as the Hotel’s art ambassador, with his famous art collection continuing to be displayed in the public spaces. QT has not so much as replaced any of the Hotels originality

but has modernised it, displaying the art pieces with signature QT style.

“Art, Design, Curiosities and a Dash of the Absurd” The Hotel is self- designed for travellers looking for a bespoke experience - and that is something it certainly delivers on.

QT Museum Wellington is truly for those seeking an experience, not purely just a bed and a nice room. It strikes you from the moment you walk through. It has an almost Wonderland feel to it with a lobby that resembles more of an art gallery than a standard hotel. A creative haven to come and be inspired, it caters to those looking for something different, something out of the ordinary.

The rooms reflect the artistic flair and care that can be found throughout the Hotel. The popular harbour view rooms have been refurbished to provide a relaxing and modern space for guests with signature QT quirks.

Upon entering your room, one can find all of the luxury comforts you’d expect from QT Hotels from Nespresso to nightcaps, emergency bow-ties and QT Gel Beds.

The design-driven brand has brought together a mixture of pure, natural materials with bold colours and textures, creating visually intriguing and elegant surroundings with the hallmark of good design.

The black-brushed slate bathrooms bring richness, and the stone cladding combined with in-room furnishings - which are a result of collaboration with local artists - bring a unique luxury to the bathing space.

Wining & Dining at Hippopotamus Of course, a trip to Wellington isn’t complete without talking about food.

The dining scene in the capital is a world of its’ own and has inspired festivals, cookbooks and pop-ups all over the city. QT Museum Wellington is no exception to this.

For those looking for a one-of-akind dining experience, the Hotel’s French inspired restaurant sure fits the bill. Hippopotamus Restaurant and Cocktail Bar, QT Museum Wellington’s signature dining offering, has become famous as the go-to for special occasions and is no stranger to celebrations. The menu contains the perfect balance of comfort food and fine-dining dishes designed to satisfy. This is complemented with an impressive cocktail menu and the equally impressive decor.

It’s no surprise that Hippopotamus also serves up a high tea fit for the Queen. Macarons, savouries and mousse are among the treats offered, these are all paired with the exquisite Dilmah Exceptional range, which includes a memorable Rose with French Vanilla among others, or Champagne for those special occasions.

Staying Innovative Embracing technology is a key part of staying relevant in such a fast paced world. QT’s take on QT Museum Wellington reflects the best parts of cutting edge technology while still remaining true to the core of the ambiance.

This is particularly apparent with the development of the QT Concierge app. From the moment one becomes a guest at QT Museum Wellington, guests are linked to their own personal concierge service, from their smartphone.

The app not only has a concierge service but also features the best tips and drinks for holidaying in Wellington. Carefully curated, the app acts as a local’s guide to the city, in the palm of your hand.

“QT Museum Wellington is truly for those seeking an experience, not purely just a bed and a nice room.

It strikes you from the moment you walk through.”

While this will appeal to every traveller, it showcases the direction that QT Museum Wellington is headed and speaks to further technological innovation in the future for guest engagement.

QT Museum Wellington embraces all of this and more, drawing on the creative hub that is Wellington while staying true to what made it such a stand-out Hotel for travellers. For those looking for just a bed, QT Museum Wellington is not the place for you. But if you’re a destination seeker and appreciate art and design in all it’s form, check in to QT Museum Wellington next time you’re in the capital. I can promise you this much, you certainly won’t find it boring.

qtmuseumwellington.com 81

stay 3 pay 2 eaglesnest.co.nz

NEW ZEALAND’S ULTIMATE LUXURY RETREAT 60 Tapeka Road, Russell 0242, Bay of Islands, New Zealand +64 9 403 8333 | admin@eaglesnest.co.nz

NZ & CHINA

FASHION CULTURE WEEK 20TH-23RD OF JULY

2017

Don’t miss your chance to attend the premier NZ & CHINA Fashion Culture Week coming to Auckland this July!

This high energy four-day fashion & culture event is a powerhouse fusion featuring East meets West Photography and Arts exhibitions, be mesmerized by the exclusive Chinese Hua Fu World Fashion Tour featuring New Zealand and Chinese designers, attend educational seminars and the opportunity to gorge your filling on traditional cuisine! Full details on our website now!

NESTLED IN EXPANSIVE PARK GROUNDS KERIKERI PARK MOTEL IS A 4 STAR PLUS MOTEL IN KERIKERI OFFERING SPACIOUS SELF CONTAINED UNITS WITH FULL KITCHEN FACILITIES.

RESERVATIONS TOLL FREE 0800 800 500 (NZ ONLY) PHONE: +64 9 407 7464 FAX: +64 9 4077 468 EMAIL: KERIKERIPARKMOTEL@XTRA.CO.NZ BOOK ONLINE DIRECT AT WWW.KERIKERIPARKMOTEL.CO.NZ

Visit this new exhibition celebrating 175-years of Chinese New Zealanders. Open daily from Friday 10 February. Free with Auckland Museum entry.

aucklandmuseum.com/being-chinese Supported through the Auckland Diversity Project Fund

Supported by

Top left: Appo Hocton, the first Chinese New Zealander, 1876. W E Brown Collection, Nelson Provincial Museum:13043 | Top right: A portrait of an unidentified Chinese woman, circa 1945 by Clifton Firth. Sir George Grey Special Collections, Auckland Libraries:34-549 | Bottom: The Gock family, innovative market gardeners in Mãngere, 1960s. Courtesy of Megan Blackwell, on behalf of Fay and Joe Gock.

Calling a Cab: Is New Always Better?

FOR MANY YEARS, TAXIS WERE THE ONLY OPTION. THE LACK OF TRANSPARENCY COMPARED TO AN UBER MADE IT MUCH EASIER FOR ITEMS TO BE STOLEN, TRIPS TO TAKE THE LONG ROUTE AND CUSTOMERS BEING LEFT FRUSTRATED. BUT IS AN UBER ALWAYS BETTER?

K

oh Koga talks to us about his Dad, after returning from a work trip, taking a taxi home to Hillsborough which should should take, at most, 30 minutes.

“The driver took my Dad over the Harbour Bridge, to the North Shore!

With an Uber or a Zoomy, you can track that or at least give them a bad rating so the next customer doesn’t go through the same thing.”

Nevertheless, an Uber does not quite feel the same as a corporate service does. While many drivers are polite and friendly, it does often feel like you are in someone else’s car.

Eye Magazine Editor Vanessa Green is not shy about her love of Corporate Cabs, having used them for years.

However, the convenience and apparent less expensive nature of Uber was hard to ignore.

Curious to try out Uber, she compared a trip to the airport on both Uber XL and Corporate Cabs.

To her surprise, Uber XL cost $103.61 whereas Corporate Cabs was $89.00.

For Vanessa, however, that wasn’t the selling point.

“They always open the door for me every time! And I love that,” she says.

She also notes the perks of having an account with Corporate Cabs, including no money changing hands.

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Richard Curtis was an avid user of Discount Taxis but explains that the convenience of Uber’s payment system has lead to Uber being used far more, despite the price increase.

“I still favour Discount Taxis as their prices are amongst the lowest around, I can get to the airport for $35.00! There are one or two other cheap companies but Discount is possible the cheapest,” he says.

However, the downside to saving money is that there is sometimes a reliability issue and Richard has had instances of the taxi failing to show up.

Eye Magazine’s Production and Distribution Coordinator Brittany Daniel is a loyal Uber customer.

“I use Uber because it is just easier,” she explains.

“I love the fact it is an app and I can order an uber with a click of a button. I like that you can track the car, see how far away your ride is.”

However, she is quick to point out the flaws in the innovative enterprise.

This includes prices surcharging during busy periods and drivers failing to know the roads as well.

“Uber drives usually stick to their navigation system which is not always correct I have definitely been taken the long route several times!” says Brittany.

With the launch of Uber, there have been other apps that offer a similar

“Nevertheless, an Uber does not quite feel the same as a corporate service does. While many drivers are polite and friendly, it does often feel like you are in someone else’s car.” service. In Auckland, there is Zoomy, which has risen in popularity due to the controversy surrounding Uber leading many to delete the app. Tabhitha Tang finds many benefits from using it.

“It’s cheaper than Uber and and it’s a New Zealand company and they also pay their drivers better,” she says.

As the case with Uber, there are downfalls. Because there are fewer drivers, it can be harder to find a Zoomy, particularly if you’re not central.

However, this can have it’s perks, as Tabhitha notes that sometimes, when there aren’t any Zoomy cars available in central, they’ll send a corporate cab for the same price! And even she can admit that there is nothing quite like a driver opening your door for you.

BUSINESS OR PLEASURE CHOOSE...

corporatecabs.co.nz AUCKLAND (09) 377 0773 WELLINGTON (04) 387 4600 CHRISTCHURCH (03) 379 5888 DUNEDIN (03) 4777 000 QUEENSTOWN (03) 4419 000

Tips for a sublime time in Vanuatu

AFTER MUCH ANTICIPATION, IT’S HOLIDAY TIME! YOU’RE ALL BOOKED FOR YOUR GETAWAY TO VANUATU, AND NOW ALL THAT’S LEFT IS TO PACK AND PLAN YOUR ITINERARY.

P

acking for Vanuatu doesn’t just require throwing summer clothes into a suitcase.

There are a few things that can specifically help your holiday remain stress-free, especially if you’re embarking on a few adventures only available in this relaxing holiday destination.

mozzie repellant, waterproof plasters, and, of course, aloe vera gel in case of sunburn!

What will you need to pack for Vanuatu?

Firstly, more than one swimsuit will be needed as you’ll most likely be dipping your feet into more saltwater than fresh.

Port Vila is both the capital and largest city in Vanuatu. There’s the famous Vila Outdoor Markets full of colourful vendors, fresh local fruits and handmade arts and crafts. Browse the range of vibrant exotic dresses and pick your favourite as a souvenir.

Secondly, ample sun protection is another necessity. The sun shines more often than not in Vanuatu, with average temperatures hitting 28°C during the summer months. Make sure you’ve got water-resistant sunblock and a few light shirts that cover your arms. If you’re going out sailing or fishing, these longsleeved shirts can both protect you from the sun and also ward off the chill from the open seas.

You have to remember that Vanuatu is a remote tropical island, so not all medication will be readily available.

A basic first aid kit will be extremely useful to have on-hand, complete with

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What can you do in Vanuatu?

Whether you’re happy with a good book and a spot of sun, or have a taste for adventure, you’ll never be wanting for anything to do in Vanuatu!

For those more actively inclined, there’s Mount Yasur, ready for conquering. It definitely is a must-visit, whether you’re eager to climb the 361-metre high summit or prefer to take picturesque views of it on the horizon.

Scuba and snorkeling are also iconic island activities that you should try out.

Make sure to hire or invest in some reef shoes to complete your day off with a romantic evening walk on the beach.

+64 9 373 3435 airvanuatu.com

There’s more to do in Vanuatu

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