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Some things change, some remain the same
Winter in Auckland is never really that unpleasant – especially when there is so much going on to distract us from chilly temperatures and wet-as rain. We are talking snow-globes in the city, night markets, fireside dining, winter sales and of course an annual favourite – the NZIFF. Who doesn’t love the film festival with its incredible and diverse choice of movies? Such a rich selection offers plenty to chase away that season adjusted moodiness. “Apollo 11 could not be more matter-of-fact, direct or magnificent in its elemental simplicity,” writes Steven Schaefer of the Boston Herald. As part of the film festival, this documentary about the first moon landing was shown at the Civic, celebrating 50 years almost to the hour since that epic event. A stark reminder of just how much has changed, and just how quickly, since 20 July 1969. Many may argue that one such change can be witnessed in the current youth culture, now so transparent, responsible, energised and not frightened of stepping out. In this issue of Verve, we examine current educational offerings available on our doorsteps, as well as a smidgen of the supporting technology and design helping to sculpt our politicians, professionals and creatives of tomorrow (page 107).
Another area of huge change—and a Verve speciality— has been within the beauty industry with its dazzling array of options and vendibles. In this issue we take an in-depth look at Sapphire Clinic, the procedures they offer, and the delightfully energetic personalities behind this groundbreaking College Hill practice (page 15). Clinic 42 reveals all about the rise of serums, ever-improving delivery systems, and latest technological advances in skin health science, whilst Dr Michael Klaasen lets us in on the secret of a surgical neck-lift method applicable to both men and women, with ageing neck morphologies. Thankfully, however, some things don’t change, like the love of good food (see stories and recipes from page 72), not to mention the sheer pleasure of sitting down and paging through this, the August issue of Verve. Enjoy, Fran and Jude. Top to Bottom: Jude and Fran.
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At Kingâ€™s do you live for the weeks or the weekends? Yes. kingscollege.school.nz
Walk to school rather than sit in traffic.
Designated study time to focus on learning.
Run to your own timetable.
A time where the family is the focus.
Gold winner of 2019 Master Painter of the Year
Fran Ninow and Jude Mitchell SENIOR WRITER
Jamie Christian Desplaces
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Paris Mitchell Temple, Dave McLeod, Manish Kumar Arora, Jenna Moore, Jackie O’Fee, Mya Cole, Kelly Jin, Aimée Ralfini, Claire Scott
Important message if you are planning to paint a multi-million dollar home in Auckland.
Don’t spend a single dollar until you read our free report The Insider’s Guide to Painting A MultiMillion Dollar Home in Auckland.
Go to WALLTREATS.CO.NZ to ORDER YOUR FREE COPY of The Insider’s Guide To Painting Your Multi-Million Dollar Auckland Home or phone us on 0800 008 168
Photography: Sophie Chan Andreassend, Here Today Studio, Stylist: Tori Ambler, Makeup: Tiveshni, Model: Laura Snelling, Unique Model Management, Location: Annabel's
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IN THIS GUIDE YOU WILL LEARN: • Why the first step in your painting job is to identify your I.O. (And why this is so important.) • The three expensive mistakes to avoid when painting a multi-million dollar Auckland home • How to quickly tell which painting contractors will do the perfect painting job and which ones won’t • A clever way to make sure you compare ‘apples with apples’ with any painting quotes you receive • How to future proof your painting investment so it lasts at least 25% longer • A simple technique for identifying a common painting problem that 63% of multi-million dollar homes have
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VERVE MAGAZINE is published monthly (except in January) and has an estimated readership of 60,000. It is a free lifestyle magazine delivered to selected homes, cafés and businesses in Parnell, Newmarket, Remuera, Meadowbank, Epsom, Mission Bay, Kohimarama, Herne Bay, Takapuna and Devonport. Verve Magazine is placed in magazine stands for free collection from locations in Parnell, Newmarket, Remuera, Epsom, Mission Bay, St. Heliers, Ponsonby, Grey Lynn, Herne Bay, Auckland City, Takapuna, Devonport, Stonefields, Milford and Mairangi Bay. Visit ververmagazine.co.nz for exact locations these magazine stands. Verve is also available from all popular cafés in its main distribution areas as well as in ebook format. Visit vervemagazine. co.nz to sign up for your free monthly ebook. Verve is printed by Ovato. It is distributed by PMP Distribution, Admail and Mailchimp. vervemagazine.co.nz The entire content of this publication is protected by copyright. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, without prior permission in writing of the copyright owner. Any material submitted for publication is at the owner’s risk. Neither Verve Magazine Ltd nor its agents accept any responsibility for loss or damage. Although every effort has been made to ensure accuracy of information contained in this publication, the publisher cannot accept any liability for inaccuracies that may occur. The views and suggestions expressed in this magazine are those of individual contributors and are not necessarily supported by Verve Magazine Ltd.
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WHAT'S Inside? Up Front
Art & About
Dads 'n' Daughters
48 Hours In Wonderland
The Art Of August
One Man And A Brush
What's On In August
Home & Design
Introducing Delux Interiors
Health & Beauty
In-Depth Introduction To Sapphire Clinic
Look Better, Sell Better
The Model Diaries
Practice before and after school.
Food & Wine
The Strand Veternian
Win With Verve
Win With Verve
Weekend Game time.
5 Day Boarding at King’s. The best of both worlds. There are many reasons why 5 day boarding at King’s works for both students and their families’ busy lives. If you’d like to find out more about a King’s College all-round education in 2020, talk to us now.
King’s is opportunity
Father’s Day Feature
Dads ‘n’ Daughters
KARATE KIDS Isabellah McGregor made headlines in 2015 when it was announced that the then 11-year-old was heading to India with her 10-year-old brother, Sam, and dad, Joseph (also their coach), to compete in the Commonwealth Karate Championships. Three years later, the pugilistic Papamoa family are still fighting strong, now with another sibling—nineyear-old Gabbie—also on board. “I have always encouraged of my girls to do karate, but never forced them,” says Joseph. “Already, at just 15 years old, Bellah is better than I was at her age—or even now! But I am chuffed to bits that she continues to find enjoyment in karate and, excuse the pun, proud as punch of her achievements and of the woman that she is developing into.” Bellah says that she realised she wanted to pursue the sport further after being selected for the national team: “Karate has always been a sport that has been in my life from a young age. It runs in my dad’s side of the family. Dad had always encouraged me to do it, in the beginning I was picked up after school and we would head straight to the dojo and I’d either sit there or join in.” What are the most rewarding aspects about training and working together? “For me it has been watching Bellah—and her sister—develop and progress over the years, gaining a level of confidence that really stands out,” says Joseph. “I also think that it’s really cool when she helps to teach with me, The younger members of our club, Bay Karate, love her to bits.” Bellah adds that she gets a kick out of being able to travel and celebrate both as a family, and as a team—though spending so much time together can lead to frustrations! “Bellah is a lot like me, stubborn and pig-headed,” laughs Joseph. “So we often find ourselves butting heads and the biggest challenge is separating ourselves from the fatherdaughter relationship when we are in the dojo or on the mat. That being said, we have become very good at leaving everything on the mat and even if we argue during training it stays there. Her sister, Gabbie, is a different story altogether!” >>
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UNDERWATER DAUGHTER Aucklander Steve Hathaway is a world-renowned underwater cameraman and documentary maker who’s filmed for the likes of the BBC (you’ve probably unwittingly seen footage of his in David Attenborough’s Blue Planet series), Discovery TV and National Geographic. In 2012 he teamed up with his then 12-year-old daughter, Riley, to establish Young Ocean Explorers, a TV series and educational project whose mission is to “inspire kids to love our ocean”. Riley is presently in Europe as part of her OE, but Steve was more than happy to fill us in on their awesome endeavour, and his pride at working with his remarkable daughter—whom he often sweetly refers to as ‘Smiles’. Having grown up in a coastal community, Riley’s never been so far from the water—though that didn’t initially translate to her being entirely fearless in it.
So you do spar together? “We used to a lot, but then over time Bellah learnt how I fight and started to actually beat me!” admits Joseph. “I started to get sick of being kicked in the head by her, so we don’t fight as much anymore.” As for standout moments, Bellah says that they are whenever she wins having been coached by her father.
“There really are so many memorable moments,” beams Joseph, proudly. “But some of the best would be Bellah medalling at the Commonwealth Champs in India, her silver medal at the Goju World Champs in Romania, watching her achieve her black Belt, her recent gold medal at the National Secondary Schools and her Silver at the National Championships. But what means the most to me is witnessing her pass on her knowledge to her little sister.” Bellah says that training and travelling around the world has brought them closer together. “The whole family is involved with Karate,” adds her dad. “As such we spend a lot of time travelling to competitions throughout the year and spend most of that in each other’s pockets. At home it always gives me the warm fuzzies when I’m teaching to see Bellah, Gabbie and their mum, Tracey, all training together.” The McGregor clan also share a joint-love of animals, and fishing—another sport that Joseph says his girls are better than him at! “Bellah has grown into an amazing person and a bloody good fighter, if awfully stubborn!” says Joseph. “I haven’t yet learnt how to deal with the complexities of teenage girls, but there’s still hope for that. I just feel so very fortunate to have Bellah, Gabbie and Tracey in my life and so I do cherish every memory I have and will continue to make with these wonderful girls.” And as for making memories, how will the gang be spending this Father’s Day? “Taking him out for a meal and not doing karate!” insists Bellah. “That sounds nice,” adds her dad. “It’s a bit mushy for me to say this, but every day is a Father’s Day for me.”
“I love telling other kids this, that Young Ocean Explorers nearly stopped on the very first day of filming,” says Steve. “I was going to get Riley to float on the surface of the water covered in seaweed while she did her opening lines, but she didn’t want to do it because she was too scared of there being crabs in there! I wasn’t going to force her, but she decided to do it. And why I love telling the story is because look at her knowing that she’s swam with sharks and this and that, but originally, she was scared to swim in to kelp. But she got passed her fear.” Steve proudly reveals that she’s overcome plenty of fears outside the ocean environment too. “She’s been stretched lots of times, she’s done lots of presentations. Last year she did six presentations for National Young Leaders Day, and there are two-and-a-half thousand kids at each event. When she was 13 or 14 she did a TEDx with me in Auckland with two-and-a-half thousand adults. That was probably one of my proudest moments of her—I was terrified! I remember being on the stage and just watching this teenager who had never done a talk before doing this amazing job in front of all of these adults.” Steve says that she hasn’t let such fame go to her head, either. “You know we we're just a pretty normal family, we don't we don't think we're anything out of the ordinary by any means. But we do some pretty cool stuff for sure and so sometimes kids, having seen your face on TV, might think you’re a little bit special. But Smiles, she just deals with it, there’s no ego involved.” Steve says that her current trip overseas has been instrumental in furthering Riley’s resolve to inspire others to make positive changes, having “seeing the scale of the issues around plastic in the oceans in places with larger populations”. “She’s a great communicator,” says Steve. “There are things that just resonate with kids. I was in a classroom today and they all knew who she was!” You must be really missing her? “The thing that I love about travel for people now is that even though you might be about 12,000km away the internet can bring you close. So you know, we're messaging each other all
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the time and she's constantly sending us photos and videos and it feels like she's here in a way. My 18-year-old chooses to contact me regularly, I just think that's really special.” Spending so many hours working together, Steve admits there are occasionally disputes and artistic difference, (“she is a teenager!”), but that if she is in the wrong then she is “always very quick to say ‘I’m sorry’”. “For Young Ocean Explorers, we want it to look beautiful,” says Steve. “We want Riley to meet the animal every time, but it doesn’t always happen. There’s pressure when you’re out on shoots, so we’re learning how to treat each other with respect. There’s a running joke in our family about Riley being our most documented child! We have so much footage and photos together and it is something I really cherish. I do pinch myself that we get to do this stuff together and that she still wants to do it with me.” Upon her return, the pair will be heading out to Hawaii where Riley will be part of an ocean conference, then later to film great white sharks in Australia. “We’ve experienced so many cool things together,” continues Steve. “We encountered one of the first ever white tip sharks to be witnessed in New Zealand and I managed to capture both Riley and the shark in the same shot.” Steve also has two sons and an older daughter with whom he has also shared such experiences. “Al l he kids are different. When my son, Lucas, was seven, I took him snorkelling to Poor Knights Island and he was really comfortable among huge schools fish. At one point he put his thumb up and I swam over to see if he was alright ad he said, ‘Dad, I just saw a huge shark!’. That was a real father-son moment.” Was your father interested in in the ocean? “My dad was a science teacher and a lecturer. Then he gave it up to work for a church when I was around 12, and I cried, because I loved the whole nature thing. One thing that I reflect on is that my dad made a choice to take a 50 percent pay cut to follow his passion. I’ve always admired that. (Steve was to make a similar decision to pursue his love of the ocean: “I actually went from a little bit to nothing for a number of years! I had no security, which was tough for a while.) But one thing I’m really grateful for is that although my dad was very busy throughout the year he always made family holidays a priority. He wasn’t involved in my life perhaps as much as I would have wanted, but that was a generationally thing, you know. He was a fantastic dad. He encourage being curious, which is my definition of what a scientist is.” A trait that Steve has passed on to his kids—and his family is all the richer for it. “Young Ocean Explores, it’s just phenomenal thing to be a part of,” he says. “It’s my life’s calling, and Riley is the one that has helped me realise that.” Find out more at youngoceanexplorers.com V E RV E M AGA ZIN E .CO.N Z
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East meets west on the rocks Legent blends the best of both worlds for a unique bourbon steeped in Kentucky tradition and Japanese detail. Bourbon is back and gaining favour the world over with a brand new premium drop, Legent. The brainchild of two whiskey legends, Jim Beamâ€™s master distiller Fred Noe and Suntoryâ€™s chief blender Shinji Fukuyo, Legent blends the best of both worlds for a unique bourbon steeped in Kentucky tradition and Japanese detail. Legent starts as a Kentucky Straight Bourbon before ageing in hand-selected wine and sherry casks pulling spice and fruity undertones from the wine-soaked barrels. The liquid is then meticulously blended resulting in a bold spirit that is well-balanced on the palate with a bright, smooth and unexpectedly long finish. Serve neat, on the rocks or in a classic cocktail. Available this September in select retailers for $99.99 (700mL). V ERV E M AGA ZIN E .CO.N Z
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Sapphire Clinic Non-Surgical Cosmetic & Skincare An in-depth introduction to Sapphire Clinic
26 College Hill, Freemans Bay 09 360 0066 sapphireclinic.co.nz Words â€” Jenna Moore Photography â€” Neil Gussey
About Sapphire Clinic
Dr Garsing Wong
Cooltech Fat Freezing
S AP P H I R E AP P E AR AN C E M E D I C I N E C L I N I C
gical Cosm r Su
& Skinc a re
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Non Sapphire Clinic is one of those gems we sometimes stumble across without fully realising what we’ve discovered because it is unique in that it offers such a broad array of services. 16
Owned by Kiwi-born Dr Garsing Wong and his wife Dr Margaret Wen-Pei Chen, Sapphire Clinic incorporates a general medical practice, cosmetic medicine, hair transplants, fat freezing and a homegrown skincare range. Pioneers “Pioneering is in our spirit,” says Garsing. “We were the first to bring facial shaping to Auckland, the first to do calf shaping, and the first to do fat dissolving/botox combination. We now use a proprietary medicine called Belkyra." “I read, summarise and take it to Garsing and say ‘shall we do this?’” adds Margaret who was also the first person in the country to treat acne scarring using a specific laser. The clinic uses Botox for facial shaping, to treat excessive sweating and migraines as well as lines and wrinkles, and it also provides other cosmetic medicine modalities like injectable fillers, PRP and laser. Dr Garsing Wong Garsing began his medical training in Auckland and after three years took the unusual step of taking a two-year gap to trek the Himalayas, and work in the UK, Switzerland and with the destitute in India. “My first night in the UK I slept on a park bench to save money,” Garsing laughs. “I’d be horrified if my kids did the same thing - doing those things probably shaped me as a doctor; I’m a registered practitioner in the UK and Switzerland as well.” In addition to his GP practice, Garsing performs all of the cosmetic and medical grade treatments at the clinic. He also teaches fifth-year medical students, is an examiner for
the Royal New Zealand College of Urgent Care, plus he has a special interest in sexual health. “I have presented at HIV conferences and I have special dispensation from Pharmac to apply directly for Special Authority for PrEP presciptions.” he says. "I'm well known in the gay community." It started from the cosmetic side of things because the old HIV medication used to lead to a gaunt face.” Dr Margaret Chen Taiwanese-born Margaret conducts the consultations for the appearance medicine and laser treatments plus she’s the founder of Monalinda skincare range. “Margaret’s a higher qualified doctor than I am,” says Garsing “She’s got a doctorate and I’ve only got a bachelor, but she’s not registered in New Zealand.” The pair met while Margaret was here on holiday in 1996 and made the decision to prioritise having a family over Margaret’s Kiwi medical registration. She finished her medical doctorate in Beijing; they married in 1997 and had two sons. “I tell all of my patients your biggest investment is your marriage, you lose that you lose everything,” says Garsing. High Achievers It’s certainly worked for Margaret and Garsing as they’ve built their successful practice. “We work well together because Margaret’s always pushing the boundaries of what we can do and I’ve got a more conservative approach,” says Garsing. “I think our two kids are our biggest achievement though. Borway’s in the sixth form at Grammar, and Borson’s in his first year in health science at Otago. Two beautiful boys.”
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Dr Garsing Wong and Dr Margaret Wen-Pei Chen
The beauty & brains behind...
Margaret Wen-Pei Chen
AUGUST 2019 NZ SKIN LIMITED
Verve's Top Monalinda Picks 1. Professional 20% Vitamin C Serum 30ml Monalinda Professional Serum with 20% stabilised vitamin C with active peptides in New Zealand ovine placenta, combined with 20 percent stabilised vitamin C and kojic acid. 2. Monalinda Gift Set of 4 Includes eye cream, serum, cream and lotion. Your complete skin range in a beautiful gift set. 3. Eye Cream 30ml With active peptides in New Zealand ovine placenta, with stabilised vitamin C. Vitamin E in the form of New Zealand avocado oil with rosehip oil which treats the dry skin and fine lines gently around your eyes.
Margaret created Monalinda skincare after 10 years of dabbling in her kitchen. “I trained in organic chemistry at Auckland University and, coupled with my medical knowledge, it provided the perfect background for creating skincare,” she says. “I’ve always mixed things in the kitchen - I love cooking, and the principle of making skincare is similar to creating beautiful food and takes just as much time to fine-tune!” Things took a business turn when her dad was visiting from Taipei. “I was making 20% Vitamin C serum and he asked if I thought it worked. I said, ‘Yes, more than anything’,” she laughs. “He asked to try it so I filled a special edition Johnny Walker Gold bottle, which my husband had emptied by sterilising his gut, with serum and gave it to dad to take home with him. I gave him instructions to apply it on one hand so we could see how well it was working.” A few months later Margaret got a call from her cousin who told her that lots of women were trying to get their hands on the gold bottle because her father’s hand looked amazing. “A photo of it is posted on our website like a trademark,” she smiles. “ That’s when I founded NZBF (New Zealand Beauty Fantasy), my skincare factory in Papakura, and Monalinda skincare.” Monalinda is a luxurious skincare range based on active peptides and - as much as possible - New Zealand sourced ingredients. These include ovine placenta extract from New Zealand sheep (before you ask, no they’re not harmed in the process!). It also contains the vitamin C that Margaret’s father used in the experiment that birthed the range. There’s the Queen of Maori medicine kawakawa leaf extract along with Manuka honey - both revered in skincare circles for their healing properties plus kojic acid, avocado oil, rose water, rosehip oil, and lanolin. It’s a beautiful blend.
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N E W Z E AL AN D H AI R T R AN S P L AN TAT I O N I N S T I T U T E
Hairstetics & Transplants Another technology available at Sapphire and performed by Garsing is hair transplants using the latest medical technology.
Hair Implants Garsing uses two methods: hairstetics synthetic hair implantation method or a real hair transplant. “The implants use artificial fibres, which are anchored into the scalp by tiny little anchors. It’s suitable for a small portion of the market, more women than men,” says Garsing. 1,000 Synthetic Hair Implantation by Dr Garsing Wong at Sapphire Clinic New Zealand 20
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Hair Transplants With transplants, Garsing takes healthy hair and puts it where it’s needed. “We’re like gardeners transplanting pot plants,” he says. “So it’s important the soil (blood vessels) provides adequate nourishment. A lot of people are under the impression that hair implants or transplants will look like 1950’s doll’s hair, but they look nothing like that. Done well, treatment gives a very natural-looking result.” Planning Optimum results with both techniques require mapping and planning. “We progressively lose hair until the age of 65 so we need to plan,” says Garsing. “I believe in doing a series of treatments because there are only so many finite donor hairs we can use and if we work too quickly or overharvest we risk shock loss. Shock loss looks terrible because the follicles begin miniaturising and it leads to irreparable damage.” Price Guide: $4,000 for 400 hair follicles.
Permanent Results The effects of a hair transplant are permanent. “Good results, as well as shock loss, will be permanent which is why I do small areas at a time. We aim for 400 follicles which are 2.6 hairs per follicle or about 1,000 hairs – some people have more or less,” says Garsing. Who’s A Good Candidate? There are various reasons behind hair loss, which plays a role in how well the treatment will work. Male pattern baldness or androgenic alopecia may respond well whereas women’s hair loss is more global and may not. “It depends,” says Garsing. “We can perform localised transplants if the hair loss isn’t due to disease such as alopecia areata. Alopecia just means hair loss but alopecia areata is a condition and if we transplant it, it’s just going to reject the hair. With androgenic hair loss, we can harvest from areas not sensitive to a hormone known as DHT so they will retain the same properties of the donor area.” The Future Is Exciting Garsing’s excited about what’s happening with hair transplant technology. The technique can be used for eyebrows and eyelashes, and once cancer patients are through chemotherapy treatment they may also be treatable. “We’re looking forward to when cloning comes in. Columbia University has just published the information that they’ve managed to clone follicular units so it’s only a matter of time. Rest assured I’ll be at the forefront of that,” he says. Sapphire’s Surgical Suite Garsing performs hair transplants on Saturdays only. “My colleague Dr Thomas Doo works with me,” says Garsing. “Tom and I are unique in that we’re the only Kiwi born and trained hair transplant doctors in New Zealand. I always wanted to be a surgeon and now because of the hair transplants I’ve added that to my bow. We’ve built a specialist surgical suite* for the treatments, and when it was first built I was stood there with a Cheshire grin on my face - my very own surgical suite.” *The fully equipped surgical suite is available for hire.
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Dr Garsing Wong is medical director for New Zealand Hair Transplantation Institute and Auckland Central Medical and Health Centre.
C O O L B O DY FAT F R E E Z E B O DY C O N T O U R I N G C E N T R E
Cooltech Fat Freezing Yvonne is behind the fat freezing treatment at Coolbody, which is sister clinic to Sapphire. The former bodybuilder and current personal trainer knows a thing or two about body and face shapes. New Zealand Champion Body Builder “I’d always battled with my weight and took up weight training in my 40s. I did it for six weeks and was blown away by what it could do,” she says.
She then decided to compete as a bodybuilder. “I didn’t want to make a fool of myself so I trained for three years and won the New Zealand title. This inspired me to want to help people over 35 look great so I became a trainer,” says Yvonne. Cooltech Fat Freezing Yvonne had been a patient of Garsing’s for a long time when Margaret asked her if she’d like to manage the Cooltech machines. “My background means I look at bodies differently from other people,” says Yvonne. “It’s not about weight loss it’s about shaping. We’re lucky to have the best machines in the world.” The Cooltech procedure uses cryolipolysis technology. This works on the principle that fat cells and tissue are vulnerable to temperature changes. The controlled cooling treatment activates apoptosis—controlled cell death—which gradually and naturally eliminates stubborn fat from the body.
B E FO R E & AF T E R
Eating Her Words “We develop fat cells until we’re about 22 or 23, after that they swell or shrink with weight gain and loss,” says Yvonne. “When Margaret first explained Cooltech I was disbelieving but I’ve had to eat my words. I’ve done so many treatments now. If I’m not happy with the results I’ll do it again – that’s my guarantee.” The Treatment “I take a caliper reading, punch the result into the machine and then you lie on the bed,” says Yvonne. “I pop a cold cloth on the area so the skin doesn’t burn followed by the machine’s handpieces. People then read, work or relax for 70 minutes while the area freezes down; it doesn’t hurt, it feels numb. We have two machines so we can work on multiple areas. It’s very clever, I get blown away by the results.” Results are seen in as little as 15 days after treatment with optimal results two months post-treatment. Price Guide: $1,150 for a double.
C O O L B O DY. C O. N Z
Auckland Obstetric Centre is a unique practice in Parnell made up of seven leading specialist obstetricians and support staff. Together we have many years of experience and feel privileged to be able to share in the care of women during their pregnancy. To find out more about how we can care for you and your baby call our team on 09 367 1200 or visit our website obstetrics.co.nz. Lynda Batcheler | Astrid Budden | Eva Hochstein | Katherine McKenzie Kirstie Peake | Martin Sowter | Jason Waugh
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m f u a a
Verve chats to the of founder skincare brand, Susanne Kaufmann, just before her launch in New Zealand.
Su What was your relationship with beauty growing up? I’m the fifth generation to own and operate the Hotel Post Bezau, established in 1850 by my great, great grandfather. It was here in the Bregenzerwald, a really picturesque valley in the Austrian Alps, where I first began cultivating my family’s special approach to hospitality, and embracing the beauty and healing power of regional herbs and plants so beloved by my grandmother. I grew up with this culture of taking care of your skin, of your hair, your body. I always loved it. We grew up in nature— we made healing tonics, marigold cream, and arnica schnapps, and my grandmother used to rinse my hair with beer, eggs or chamomile. It was a two-hour weekly ritual. I carry on these traditions with my family to this day. How did you get your start in the industry? In 1994, I formally assumed management of the Hotel Post Bezau and made it my mission to create a modern destination spa that combined the natural bounty of the Bregenzerwald with a strong focus on treatment
results and efficacy. Our treatments include facials, massages, wraps, baths and body rituals, as well as therapies tailored for pregnant women and men. My idea was to create a space where wellbeing stood in the foreground. I wanted to offer a holistic and clean approach that placed prevention as the focal point of health. At that time, I couldn’t find a beauty brand that fulfilled my expectations: high quality ingredients, clean, green and natural, sustainable. That’s why we started to develop our products. In 2003 we launched Susanne Kaufmann™ with a curated range of 24 skin and body care products. Originally developed exclusively for use in our Susanne Kaufmann Spa at the hotel, the hand-bottled products quickly became a favourite of our guests. Since the brand’s creation, we partnered with Ingo Metzler, a pioneer in organic and natural beauty, for all production and manufacturing needs. His place is located only 15 minutes from our headquarters in Bezau. We are dedicated to maintaining an eco-friendly production and manufacturing process.
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How does sustainability play a role in your brand and why is it so important to you? The most important thing for me is that we really keep the Susanne Kaufmann philosophy in place— wherever we are. It’s not just about maintaining the high quality of our products, but ensuring they remain grounded in where we come from and what we believe in. We are dedicated to maintaining an eco-friendly production and manufacturing process and believe in complete transparency. Sourcing active ingredients in the rich environment of Bregenzerwald around us. Ensuring that the majority of our packaging is easily recyclable glass. If we use plastic it is recycled and comes from the nearest sources of Germany and Austria. All our outer cartons are recyclable and produced in nearby areas to support local employment. We reduce our carbon footprint by using regional suppliers close to home. Our production methods are energy self-efficient using solar power. We do not test on animals, nor do we sell in markets that do. What are your hero ingredients? For me it is Ectoin and cardiospermium halicacabum, because those ingredients I discovered when my son was sick and had some major skin problems. Ectoin is to accelerate cell regeneration and cardiospermium halicacabum has great anti-inflammatory properties. But of course, we have many more and I love to discuss new intelligent active ingredients with our developer. What does clean beauty mean to you? Beauty products should contribute to our beauty and to our health as beauty does not only come from outside but also from inside. We all like fresh air, we all know the benefit of healthy food so why we should choose something non-healthy when it comes to beauty products. Furthermore, we also think that it is important to be aware where the ingredients we use come from and where they go to when we wash them of.
Talk us through your current skincare regime. How do you change this up in the spring? In the morning I use the Cleansing Milk then the Tonic Soothing to get my face clean before I apply the Eye Cream Line A and our advanced anti-ageing Day Cream. Under the day cream I apply our Hyaluron Serum—it supports the skin cells in retaining moisture. With the body care I always find my personal favourite of the day, either one of our oils when I need more nourishing care or something refreshing with a gel. I love the fact that our products are tailor-made for all skin problems. For spring I switch to lighter textures, but I do not change my complete routine as I adapt my products for my skin’s need frequently. What are the biggest challenges you have faced launching your eponymous skincare line? There have been different challenges, such as creating a marketing system that works worldwide but without having to bend. In the USA, hymns of praise about yourself are common, I find it really hard to talk about my brand that way. Building the sales force is another challenge, to keep control of the brand image it is important to do the sales yourself and not to give it into other hands. On the other hand, the markets in Asia or the USA are very different and foreign to us. Here we work either with a distributor who also owns stores in Hong Kong, for example, or with permanent employees in the USA. It is also important to question our philosophy again and again when the next big growth steps are due. Does that suit us? Can we cope with this in our structures, for example with production in the neighbouring town? The same applies to the development of new products, where there are always new trends that are sometimes not feasible in the clean beauty sector. What excites you most about the range launching in Australia and New Zealand at Mecca? Mecca revolutionised the retail beauty market in Australia and New Zealand and I have the highest respect for this. Jo Horgan’s concept is 100 percent focused on Australian and New Zealand women and not a copy of whatever. She was one of the first ones to recognise the huge potential which lays in e-commerce. And now my brand coming from the Alps in Austria made its way there. How can I not be proud and happy?
Which products are you most proud of? Our Pollution Skin Defence System—ampoules has been a dream of mine for a very long time. Our Obsidian Face Roller—it’s handcrafted by skilled, local artisans in the Bregenzerwald. The roller is consciously made from locally-sourced materials, personally selected by myself. Eye Cream Line A—it’s still one of my favourite products. I never found another eye cream that is more effective.
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HEALTH, BEAUTY & FITNESS
Look Better, Sell Better The Genius Of K-Beauty Packaging WORDS – KELLY JIN
Form over function? In the image-conscious world of K-beauty, form is function. Skincare isn’t just a practical chore bookending the day but a marvellous show that the Koreans call 'skintertainment'. As the name suggests, skintertainment denotes the idea that people should be entertained by their skincare, which has propelled Korean cosmetic brands to develop products that aren’t just good for your skin but easy on the eyes. Over the years, K-beauty has matured and its packaging aesthetic has broadened, ranging from the syrupy sweet to the impossibly chic. We take a look at how K-beauty’s design has evolved as its market positioning has transitioned from cheap and cheerful niche-pleaser to industry game-changer. Child’s Play The nascent era of K-beauty is defined by a suitably naive, child-like packaging with emphasis on kawaii cuteness. Bestselling items of the period include Tony Moly Banana Mask Sleeping Packs and Etude House Baking Powder cleansers that wouldn’t look out of place in a manga cartoon. Compared to no-frills Western makeup products at a similar price point, Korean cosmetics delivered eyecatching options and could offer a few ‘frills’ without breaking the bank. French Lite As K-beauty made a play for higher price points, its respective brands adopted a more professional aesthetic strongly informed by major French names like Lancome and Dior. The brand that did this most successfully is undoubtedly Laneige with its unapologetically and unironically French name. This market segment was defined by the sleek, sophisticated aesthetic for which French brands are renowned and more subdued hues in dusky rose, dove grey and hints of silver.
Antique Korean It’s no secret that Korean dramas and K-pop have long dominated the Asian market. Asian customers with deep pockets have increasingly sought products with an authentically Korean flair, so higher-end Korean brands such as Sulwhasoo and Hanyul have quickly harnessed traditional Korean arts, paying homage to the earthy tones characteristic of Korean paintings and even using Korean wrapping methods such as pojagi. While you could put it down to branding, this culturally-inspired packaging also perfectly aligns with the local Korean ingredients used in such products. Modern Bohemian While a lot of customers are feeling minimalist fatigue, current Korean cosmetic design offers a wonderful alternative, combining simple lines and artistic sensibilities. One of the best examples of this is Tamburins, a skincare brand dreamed up by the wonderkids behind Gentle Monster, a high-end Korean sunglasses designer. Extrapolating some of the modern design tropes of Gentle Monster and the smooth elegance of traditional Korean ceramics, Tamburins is a veritable cocktail of luxe and urban. Its signature hand cream features a delightful gold chain that’s both practical and aesthetically pleasing. This evolution in packaging only spans a decade and is testament to the innovative, forward-thinking mindset of the Korean beauty industry. Outside skincare, makeup is another beast altogether, with new designs and textures. Korea’s wildly popular Kaja Heart Stamp Blusher is a delightful case of a product design that amplifies both convenience and cuteness, getting to the heart of what makes K-beauty so appealing – why settle for less when you can have so much more?
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SKIN IT’S WHAT WE DO With the skincare industry evolving so rapidly it can be hard for consumers to keep track. At Clinic 42, we see skincare going hand in hand with cosmetic medicine, as part of overall skin and holistic health. Your skin looking and acting more youthful is one of our top priorities, and is a perfect complement to what we do on a deeper level with injectable and energy-based treatments. The world of skincare has progressed a long way since the days of heavy, occlusive moisturisers, that sat on the surface of the skin, creating congestion and exacerbating skin issues in some individuals. But understanding the difference between serums, cleansers, toners and hydrators, then trying to guess what is best for your skin can be a complete minefield. Likewise, understanding what 'active ingredients' are, and the optimal concentrations and combinations in different products. Don’t be fooled, stronger is not always better. In recent years we have seen the rise of serums as part of the twice-daily skincare routine. This is because serums are readily absorbed and able to deliver a more concentrated dose of product to target specific skin conditions. Rosacea, acne, dryness, fine lines and wrinkles, redness, pigmentation and congestion are some of the common skin complaints encountered in our practice, for which we offer individualised skincare regimens. There has been significant evolution in the last 5-10 years in 'delivery systems' – that is, how the product penetrates from the surface of the skin where it is applied, through the multiple layers of skin cells to get to the deeper layers where the cells form. When we consider aligning with a particular product range at Clinic 42,
one of our particular interests is the active ingredients in a product, and whether the crucial molecules are small enough to penetrate the epidermis and reach the deeper skin receptors. It is here that some products stimulate dermal cellular function, thereby increasing the natural production of collagen and elastin — the core building blocks of healthy skin. What can seem counterintuitive, is that often we want to be increasing cell turnover, to expose more rosy, youthful, healthy skin. As experts, our team of doctors at Clinic 42 are constantly assessing the latest technological advances in skin health science — we put the research in, so you don’t have to. This time spent reviewing clinical data, researching and trialling skincare means we can hand pick the very best products from a wide range of brands. We only stock products we would be happy to use on ourselves — and do! Sometimes our patients are disappointed when we no longer carry their favourite product. Our aim is to supply the very best skincare available. So, when a product comes along that we believe has a higher efficacy we want to be able to offer that to our patients. We’re not brand loyal, we’re results loyal. If you would like some advice on your current skincare regime, and how you may be able to maximise it, please call Clinic 42 to arrange a 30-minute complimentary consultation with our skin therapist. Alternatively, call and book with one of our cosmetic physicians, who will be happy to discuss the best skin health approach for you. And, if you find your bathroom drawers are oozing at the seams with half used products and empty promises, it can be useful to bring them in to your appointment, so we may be able to include them in a more refined regimen!
321 MANUKAU RD, EPSOM | 09 638 4242 | CLINIC42.CO.NZ
Curing Cancer? WO R D S — J AM I E C H R I S T I AN D E S P L AC E S
In January, Israeli biotech company Accelerated Evolution Biotechnologies Ltd (AEBi) made headlines with the grandiose claim that they would have a cure for cancer within a year, with chairman Dan Aridor announcing that the treatment will be “effective from day one”, and will last just “a duration of a few weeks” with “no or minimal side effects”.
Experts, however, are unsurprisingly sceptical. AEBi say that their experiments on mice have been so successful that clinical trails will soon begin, but are reluctant to publish their findings in a medical journal until their patents have been secured. “One should never say never in science, but I think it is quite unlikely that we will see a single magic bullet for cancer,” Dr Benjamin G Neel, professor of medicine at NYU School of Medicine and director of the Laura and Iscaac Perlmutter Cancer Center, tells Forbes. “We don’t have single magic bullets for infectious disease— different infections require different antibiotics, and even then, antibiotic resistance develops.” Cancer accounts for more than 200 different diseases, each the result of varying combinations of genetic mutations within various cells. Some cancers can already be cured, and Neel notes that all those cures are different—regardless of the fact that most clinical trials for new cancer drugs usually take 10-15 years to be approved. AEBi’s claims, he says, are verging on cruel to current cancer sufferers, sentiments backed up by both Cancer Research UK, and the American Cancer society who state on their blog, that, based on similar claims of previous breakthrough cancer-treating technologies, “the odds are that it won’t be successful”. Though not a cure-all, one of the most interesting— and promising—potential cancer-busting compounds comes courtesy of the magnolia tree. More than 250 disease-fighting ingredients can be found in the bark, stems and flowers of the fragrant plant, and have been used for centuries in traditional Chinese, Japanese and Native American medicines. However, in contemporary medicine, of particular interest is the compound honokiol. Extracted from the bark—and
existing nowhere else—honokiol has been shown to not only shrink tumours, but even prevent them from growing to begin with. It appears especially effective for head and neck tumours by blocking the epidermal growth factor receptor, or EGFR—a protein found in abundance in these forms of the disease. A study published in the journal Oncotarget by Veterans Affairs Research Communications and the University of Alabama found honokiol better binds with EFGR than even gefitinib, the drug commonly used to treat such cancers. A separate study, published by the National Center for Biological Information concluded, that though further examination is warranted, “honokiol appears to be a promising natural agent for cancer prevention and therapy”. Magical magnolia harbours another potential cancer-busting compound in the form of magnolol, or MAG, which, in preclinical studies, has been found to target cancers such as those of the lung, colon, skin, breast, prostate and gall bladder. Cancers, too, however, can become resistant to antibiotics, just like infections, as noted by Dr Neel above. With that in mind, the Institute of Cancer Research (ICR) has recently developed a programme aimed at eliminating the disease’s ability to evolve, though such a drug may still be decade away. According to ICR chief executive Paul Workman, it is cancer’s such ability to adapt that is the causes of most deaths, and the biggest challenge faced in overcoming it. Though the industry will always strive to discover that elusive cancer cure, Workman says that until then, an evolutionary approach enables the possibility of long-term control with a better quality of life. “We would like to take some of the fear away from advanced cancer,” he tells the Guardian, “and hope patients will benefit from new approaches that may not always give them the ‘all clear’, but could keep cancer at bay for many years.”
Cancer Facts... and Fiction • One in three Kiwis will be affected by cancer, with 23,000 diagnosed each year, and more than 9,500 deaths. • Around a third of New Zealand deaths are attributed to cancer, making it the nation’s leading killer. • New Zealand’s ﬁve most common cancers are: skin, lung, prostate, colorectal, and breast. • Eating healthy is one of the best ways to fend off illness, but don’t believe the hype about ‘superfood’. According to Cancer Research UK, it’s nothing but “a marketing term used sell products and has no scientiﬁc basis”. • No credible scientiﬁc studies have shown cannabis cures cancer (ditto for any other ‘miracle’ herbal remedy doing the rounds online. And, yes, sharks can get cancer too). By far the most effective treatment, if caught early, is surgery. Radiotherapy is generally more successful than drugs, while chemotherapy, though often a last resort, has also helped cure some cancers.
• Mobile phones do not cause cancer. Nor do power lines. • Over the past 40 years, survival rates in the UK have doubled, with death rates dropping by 10 percent. • In the US, cancer deaths have dropped steadily since the 1990s. • A shocking study released in March showed Aucklanders were more than twice as likely to survive bowel cancer surgery than the rest of the country. • Treatment is better across the ditch— between 2013-17, around 2,500 Kiwis would not have succumbed to cancer if they had lived in Australia. • Far from being a contemporary disease, cancer was described by doctors of antiquity, and has even been found in dinosaur bones. It is, however, certainly on the rise.
HEALTH, BEAUTY & FITNESS
T RU NIAGEN
Super Supplement In recent years, beauty supplements have taken over the health and beauty market. With a surplus of options available, and the frequency with which ads appear on social media, it can be difficult to determine which ones are really worth purchasing.
were lucky enough to become one of the first countries in the world to receive this revolutionary dietary supplement.
The goal for these products is an easy and simple way to improve health on the inside. When you are healthy on the inside and your cells have the energy they need to function properly, you will feel better and look better on the outside. It is more than just a cosmetic confidence boost; itâ€™s science.
Backed by acclaimed international scientists (including two Nobel laureates) and over 100 published scientific studies, Tru Niagen, which is in capsule form, includes a very rare form of vitamin B3 called nicotinamide riboside. When taken orally, Tru Niagen is converted to NAD+, which in turn is used to power energy metabolism in every cell in the body. Its benefits include energy support, muscle recovery, mental clarity, and sleep improvement.
Tru Niagen, a breakthrough dietary supplement, stands out from the crowd by offering a multitude of benefits to our general health and wellbeing by ensuring our cells have enough stores of a vital resource called nicotinamide adenine dinucleotide (NAD+). Tru Niagen was released to the New Zealand market in September 2018, meaning we
As we age, our natural NAD+ levels decline significantly. Between the ages of 40 and 60 they can decline up to 50 percent! When our NAD+ levels are low, our cells have difficulties producing the energy our bodies need to support us. Luckily, Tru Niagen has the ability to maintain those levels, which supports good health from the inside out!
Tru Niagen is available for purchase exclusively online at truniagen.co.nz or calling 0800 642 436
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The Ageing Neck Problem WO R D S — D R M I C H AE L F. K L A A S S E N F R AC S
Achieving good and long-lasting natural results for rejuvenation of the ageing neck has remained a challenge for me even after 30 years of practising plastic surgery. One of my mentors in Melbourne has described the ageing neck as the holy grail. In 2017 I heard an inspiring presentation by France’s Dr Daniel Labbé, arguably the best neck-lifter in Europe. In May 2019, I made my way to Caen, in Normandy to learn from the master at his St Martin private hospital on the outskirts of Caen, near the Memorial de Caen. Dr Labbé runs a two-day course for four plastic surgeons, four times a year. It is the epitome of professional surgical education and shared knowledge with human anatomy, patients and surgical technique as the focus. Dr Daniel Labbé is a senior French plastic surgeon with a world-wide reputation for his pioneering surgery for facial palsy, vascular malformations and more recently for rejuvenation of the human neck and face. He researched the anatomy of the human neck in the anatomy dissecting room over the last decade and discovered the hitherto unnamed cervico-mental angle suspensory ligament (CMAS), which together with the digastric and platysma muscles is key to achieving a youthful neck appearance. The technical details are beyond the scope of this article, but the author was amazed how much new knowledge and understanding he gained in two days under the influence of Dr Daniel Labbé, for rejuvenation of the aged, fatty and loose neck. This necklift method is applicable to both men and women with ageing neck morphologies. Please phone 0800 444 054 for more details.
L to R: author, Dr Marie-Laune Pellitiei (Aubagne), Dr Eric Fassio (Montpellier), Dr Daniel Labbe (Caen) and Dr Bruno Le Fourn (Nantes).
PA R N E LL SU R G EO N .CO.N Z • 8 0 BA S S E T T RD, RE M U E RA
HEALTH, BEAUTY & FITNESS
Brave Hearts Recent NZME documentary Fighting the Demon spoke of New Zealand as being "one of the most lucrative meth markets in the world. Massive markups mean we are the target of the most dangerous drug cartels. Meth is easier to buy than marijuana and New Zealanders spend nearly $1.4 million on methamphetamine every single day according to police analysis and drug testing of wastewater". This affects not just those on beneﬁts or lower income, but across all socio-economic groups and professions.
For every addict who is hurting there is a husband or wife, mother, father, brother or sister also hurting. This needs to be addressed and whanau supported, not only for ourselves, but because sometimes we are part of the problem. Four years ago after a long painful journey with a meth addicted son, I moved to Tauranga and met Ros who had also been on a journey, but had been helped by local policeman Lindsay Red Smith. We decided to start up a group for other parents and enlisted Red’s support in organising a meeting for whanau. We had 60 people turn up to that first meeting in June 2016 and it was so obvious that people were crying out for help. Not only did they not know where to access help, but often it was limited, with agencies stretched in attempting to help the addicts let alone the suffering families. And so Brave Hearts began. Our aim is to Educate, Advocate, Support and Counsel. We want the stigma around substance use broken, the subject openly talked about and more resources made available for both whanau and addicts. We currently facilitate every month two meetings in the Bay of Plenty, two in Auckland and one in Hamilton, where speakers educate and members with lived experience support and help one another. There are plans for the first South Island meeting to begin in September this year in the Motueka/ Nelson region.
We have one-on-one free of charge sessions with a Brave Hearts educator who will sit with your family and tailormake a plan that will teach you how to cope with the daily terrifying trauma of living with, or being close to, a meth addict. We have an 0508 bravehearts (0508 272 834) freephone if you are distressed and need to talk, and we can make referrals to local agencies best suited to your needs. There is also a website bravehearts.nz, a Facebook public page and a closed group where members support each other. We also facilitate Awareness Seminars with professional speakers and have done four of these in the Bay of Plenty area to date. Brave Hearts works so well because we have all been through the experience. When we offer advice people will know we are speaking from experience as well as the 'head knowledge'. Our journeys have equipped us to understand and be effective in helping with total empathy. I had to learn the hard way and the long way. We now want to pass on what we have learnt to others in the hope that their sufferings may be alleviated. If you wish to donate to our organisation to assist our work in all areas, please visit bravehearts.nz/donate. We are a registered charity and tax receipts can be given for all charitable donations.
Erin O’Neill, founder and executive director of Brave Hearts NZ, is the mother of a son who has struggled with an addiction to methamphetamine. Because of her own experience she is passionate about supporting other families in similar situations and providing educational seminars for all whanau, particularly parents of secondary school children. Originally from Auckland, with a background in business ownership, events and marketing, Erin is currently working full time on Brave Hearts. V ERV E M AGA ZIN E .CO.N Z
100% New Zealand Pure Beeswax Candles
Rialto Centre: 163 Broadway, Newmarket • 09 524 5890 • retreatnz.co.nz
Elstree Pharmacy COME AND SEE US FOR FANTASTIC GIFTS FOR ALL AGES, ALL OF YOUR FAMILY’S HEALTH NEEDS AND EXCELLENT ADVICE 0 9 5 2 8 3 6 36 14 5 W E S T TA M A K I R D , G L E N I N N E S E LS T R E E P H A R M AC Y @ X T R A . C O . N Z
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PHOTOGRAPHY SOPHIE CHAN ANDREASSEND, HERE TODAY STUDIO STYLIST TORI AMBLER MAKEUP TIVESHNI MODEL LAURA SNELLING, UNIQUE MODEL MANAGEMENT LOCATION ANNABEL'S
LEFT: DRESS AND TOP (WORN UNDERNEATH) – C&M, EARRINGS AND NECKLACE – ZOE & MORGAN RIGHT: DRESS – PENNY SAGE, TROUSERS – CAITLIN CRISP, BAG – GEORGIA JAY, EARRINGS AND NECKLACE – ZOE & MORGAN
LEFT: COAT AND DRESS – ZAMBESI, TOP – BEACH KNICKERS, BAG – DEADLY PONIES, EARRINGS – CREEPS & VIOLETS RIGHT: BLAZER AND TROUSERS – WYNN HAMLYN, TOP – RACHEL MILLS, EARRINGS – HOMAGE
LEFT: DRESS AND TOP – PENNY SAGE COAT – HARMAN GRUBISA, BAG – GEORGIA JAY EARRINGS – HOMAGE RIGHT: SHIRT – ZAMBESI, VEST – TWENTY SEVEN NAMES, EARRINGS – CREEPS & VIOLETS BAG – DEADLY PONIES
APOT.CARE OptiBrow Brow Enhancer $75 This treatment works to shape and redefine sparse, over-tweezed and patchy brows, creating a naturally beautiful brow line. The botanicallyenriched formula tints and darkens hair for fuller, longer and healthierlooking brows. From meccabeauty.co.nz Chantecaille Brow Lift Eclat $40 It’s all in the finer details with Chantecaille’s Brown Lift Eclat. Conceal and define the brow bone with this illuminating pencil to create a more lifted and groomed look. From mecca.co.nz
BROW BRIGADE WORDS — PARIS MITCHELL TEMPLE
Billion Dollar Brows Brows On Point Micro Pencil $28 With a super fine tip, this pencil allows you to create tiny, natural and subtle hair-like strokes and have ultimate control over the shape of your brows. With a waterproof formula and spoolie brush to comb product through brow hair. From meccabeauty.co.nz Bobbi Brown Waterproof Brow Shaper $54 Bid farewell to the smudged, faded midday brow with this innovative formula that instantly waterproofs your arches. Wear alone for a naturally defined, groomed look or brush over your favourite browfilling product for a water-resistant top coat. From bobbibrowncosmetics.com
Terry Eyebrow Mascara $59 A long-lasting brow gel that perfectly defines and enhances your eyebrows. Featuring a gel-topowder formula, this tinted brow mascara adds the perfect amount of colour to brows for a defined appearance. Create perfectlygroomed, fuller-looking brows with this brow-enhancing product. From meccabeauty.co.nz
Browfood Phyto-Medic Eyebrow Enhancing Serum $145
Sure, there are many victims to '90s eyebrow tweezing. The good news is product development this day and age can help you enhance and disguise what you have plus grow more. Between serums, pencils and powders, having uneven or less-thanbushy texture isn't much of a problem. These are the remedies to a pluck or wax job gone wrong...
Create the appearance of thicker, fuller, stronger brows with this revolutionary, natural eyebrow enhancer featuring Phyto-Medic Complex. BROWFOOD is Ecocertcertified, dermatologist tested and approved, offering a natural alternative to growth stimulation without side effects. From inesstore.com
Kowtow Classic Tee $79, Wide Leg Pant $159
Paris Georgia Pull Over from parisgeorgiastore.com $649
MARNI Sweater from net-a-porter.com
Sunspel Sweater from FABRIC $429
Seed Drop Shoulder Zip Hoodie $109.90
Dries Van Noten Track Pants from Totokaelo.com
Comme Des GarĂ§ons Cardigan from Scotties $430
Kowtow Cardigan $239
MASTERING EFFORTLESS STYLE Seed Maria Leather Sneakers $119.90
Deadly Ponies Mr Mini Tulip $579
Birkenstock Shearling Slides $300
We really are living in a golden age of comfy dressing â€” from shearling slides to luscious knits and drawstring trousers designed purely for lounging, here are our approved looks that will keep you cosy and comfortable yet effortlessly chic through the last months of winter.
The Model Diaries When Verve collaborated with photographer Neil Gussey and seven iconic models from the 1980s little did we know it would grow into a documentary ﬁlm. Jenna Moore spoke with Neil about the movie. WO R D S — J E N N A M O O R E
Who are the models in The Model Diaries, Neil? Miss New Zealand 1980, Delyse Borley (Nottle). She was also Most Photogenic and placed third in Miss Universe. Trudy Van Zyl, Angela Taylor, Diana Bain, Wendy Louise Oxberry, Petrina Steer (The Avis Lady), and Tracey Allen. The seven became eight when I added the ‘Face Of The 80s’ Kirsty Lay. She and Delyse were pioneers because they both modeled overseas full-time—Delyse in Europe and Kirsty in New York—at a time when Kiwi models didn’t often spread their wings.
“I call them girls, which some people ﬁnd sexist but it’s not meant that way.” How did the movie come about? Spontaneously! Delyse and Trudy were 57 and modeling in a Femme de la Mer swimwear campaign, which sparked a story for Verve. We invited the others to be photographed with them as other 80s models. I’d just purchased a new video camera so I tried it out by interviewing the girls while they were getting their makeup done. And that was it. I added more afterward but that filming is 90 percent of the movie. Were you surprised when it grew into a documentary? Definitely. I only intended it to be a 10-minute YouTube film. But it organically spun off into areas with more substance like ageism. The girls talked about their ages and Wendy nailed the issue.
What did you add? I interviewed people who could fill in the gaps I couldn’t—I was only 12 when they were at the height of their careers. Former top model Di Goldsworthy, makeup artist Nikki Lovrich, Jane de Groen, a model booker at JDW agency, and Paula Ryan, the founder of Fashion Quarterly magazine had all worked with them. I also spoke with fashion designer Liz Mitchell about her take on mature models. Is it a dig at the modeling industry? Not at all. Models will always be a certain age and a certain size. I understand that, but I think there’s a place for mature models. It’s obvious they’re older so it’s aspirational to see these models in, say, a fashion shoot, as opposed to an 18-year-old. Magazines should be able to put a 50-year-old on the cover without it being about ‘looking good for her age’.
What makes a good model? It isn’t only about good bones and a great body - a model must know how to move. These girls are all pros. They still work like young models, their figures have hardly altered, and they know how to work in a modern way. Did you do any tweaking? No, you can’t Photoshop video. There’s no manipulation, no tricks apart from good, natural lighting. What you see is what you get.
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Do the girls work hard at their ﬁgures? They go to the gym and look after themselves, but some people are born with a certain body type. It’s genetic.
Can we see The Model Diaries on the big screen? Not yet. I had a chance to have it on a TV Freeview channel but I’m keen for it to be played on the big screen so I’ve entered the Doc Edge Film Festival 2020 and The Sydney International Film Festival 2020. That’s why I’m not allowed to make it public right now. I understand the term ‘on the shelf’ when people have filmed something now. It means it can’t be shown as it’s waiting to be picked up by a film festival. Wasn’t it shown at Events Gold Class Theatre in Queen Street? I held a private screening because I wanted to thank the models. You can’t just go and play a movie at the theatre but I asked them about the possibility. Losa from Events loved the idea and told me they’d make it happen. They were amazing and gave me a wonderful deal, use of the bar and said I could invite 40 people. So we had a small premiere. It was surreal to see it on the big screen. I was so nervous. Nobody else had seen it in its entirety. Some of the girls cried because it’s quite an experience seeing yourself on a big screen. It’s turned into something quite wonderful—I’m not planning on making any more movies but I hope this one takes people on a journey. B E L L E P H O T O G R AP H Y. C O. N Z
RAGS & ROMANCE TO REMUERA! It’s full steam ahead for one of Auckland’s best-named—and best-stocked—boutiques, Rags & Romance, with the grand opening of their brand new store in Remuera. The much-loved, pre-loved and new women’s fashion and accessories store is to split into two entities: the current Onehunga branch becoming an outlet store bursting with beautiful bargains; and the Remuera branch which will concentrate on new season styles. Owner Marianne Shirley is raring to go. “It’s a unique shopping experience,” says the boss, “with customers able to choose from labels such as Rouge Linen, Angel Lace, the Italian designs of Lilliano for those special occasions, and the iconic possum merino knitwear brand, Koru. Australian label Queen
Rags & Romance is also a proud supporter of Women’s Refuge, with their Onehunga store serving as a collection point for “good quality” women’s and children's clothing. “Buy it, wear it, and when you’re over it, bring it in for us to sell on their behalf,” beams Marianne. But it’s not just about the clothing—Rags & Romance is a stockist of the gorgeous Surmanti whose natural and organic range includes the likes of bath and spa salts, candles, diffusers and aromatherapy kits. “It’s what gives our stores their wonderfully inviting scent,” adds Marianne. So head on down to Remuera to see—and smell—it for yourself!
SHOP 5/319 REMUREA MALL, REMUREA RD | RAGSANDROMANCE.COM | CLIENTS@RAGSANDROMANCE.COM
We are all about recycling your wardrobe, and keeping you looking your best!
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260 Onehunga Mall Rd
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of Everything has always been one of our best-sellers, and don’t miss Conte’s European range of pantihose and tights for everyday and evening.”
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Winter Essentials WO R D S — J AC K I E O ' F E E
With winter being well and truly here along with its chilly days, biting winds and plenty of rain (although not as grim as we often expect from this season), it’s not surprising that all the sale racks full of winter garments are starting to look ‘picked over’. What is a bit strange I guess is that due to the fashion world's weird timing, new season garments are already starting to hit the stores. These aren't summer, but rather spring styles that we're starting to see— you see, there are multiple fashion seasons with each having an early, high and late season drop time. Given the majority of my shopping clients don’t actually like to shop, they often wait until they can honestly no longer wear what is in their wardrobes before getting in touch. It’s why so many will say “I need everything” when we are making our list together. We usually have a bit of a giggle as they confess: “I probably should have called last winter!” This really is a great time to be shopping, though. You get the bargains off the sale racks and you get to pick and choose a few new season pieces too which means what you buy can probably carry you through until November—there’s a lot of choice out there! With winter arriving later every year too, many retailers are responding to flat sales by offering storewide savings, meaning your dollars really do go a decent distance. My top tip if you’ve left it until now to replenish your winter wardrobe is to make a list. Truly assess what you need to see you through the remainder of the season and do think a little about the fact that warmer days are not too far away. Perhaps think about pieces you can layer for warmth on cooler days but can then transition into spring without having to buy new. Dresses are a perfect example of this—winter warmth can easily be hidden beneath them and a jacket or cardigan can add warmth on top. When the weather warms you can trade your tights and boots for bare legs and trainers. Also consider those pieces you’ve worn on high-rotate that really have seen better days (like jeans) and look to replace these items. A shopping list will save you both time and money as it keeps you focussed.
Jackie O’Fee is owner of Auckland’s leading personal style consultancy, Signature Style. If you’d like help to get the most out of a mid-season shopping trip Jackie would love to help! Further information can be found on her website: signaturestyle.co.nz or give her a call on 09 529 5115.
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EXP ECT T H E U N EX PECT ED Savour true magic at this Bay of Islands luxury lodge. Donkey Bay Inn is like nothing you've seen anywhere else in New Zealand. Guaranteed you will be swept oﬀ your feet.
donkeybayinn.co.nz • email@example.com
48 HOURS IN
Day One: Friday It was winter solstice when a friend and I spent a girls’ weekend in the beautiful Bay of Islands.
The Vehicle Ferry It’s a three-hour drive from Auckland to catch the vehicle ferry from Opua to Okiato, which goes every 10 minutes. It’s a great service that takes 10 minutes to reach Okiato (New Zealand’s first capital). From there, it’s a sevenminute drive to Russell. Butterﬁsh The beauty of Russell wasn’t lost on us when we arrived but hunger took priority. Spying Butterfish Café we settled into a window table and ate while looking out on tranquil waters dotted with boats. Lovely view. Lovely food. Lovely service.
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WORDS Jenna Moore
Mini Bus Tour We then embarked on a tour of Russell with commentary by Kelly. Did you know Russell was a major hangout for the infamous Ngapuhi chief Hõne Heke, the first Maori to sign the Treaty of Waitangi? And home to whalers and brothels in the 1800s? Or, that the town’s been burned down three times and was once known as ‘the hellhole of the Pacific'? The oldest church in New Zealand, Christ Church, is also in the township – complete with musket holes. Some of the beautiful homes in the area are owned by Europeans – known as 'Swallows' – who fly in on helicopters for a few months a year. Driving up the high roads we looked over the beauty of Long Beach and spied Queen’s View Road, so-called because Queen Elizabeth proclaimed it ‘the best view in New Zealand’. We visited the flagstaff Hõne Heke chopped down in protest of unfulfilled promises and noticed a multitude of birdlife including weka and tuis. The Donkey Bay Inn Back in the car, we drove through a pair of ‘golden gates’ and were instantly enamoured by the colours and artistic brilliance of Donkey Bay Inn. The vivacious manager, Amelia, took us on a tour where we were entranced by exquisite views and a clever mix of eclectic interior design, art and furnishings.
Owned by Antonio Pasquale, the inn is off the grid with a native flax roof and solar power and has an almost showstopping uniqueness. We were appointed the brightly hued Skyfall suite which boasts a private sitting room, verandah, a massive bathroom with a bath for two, and floor to ceiling windows looking out on 180-degree views of the bay. Donkey Bay The Donkey Bay peninsula earned its name as donkeys were used to transport munitions up the hill when it served as a lookout during World War II. It sits atop a naturist beach where nature lovers embrace freedom swimming in summer. Antonio has also planted vineyards (here and in Otago) and his organic Pasquale wines are wonderful. The Duke Of Marlborough We had a 7pm dinner date on the waterfront at The Duke of Marlborough Hotel. Amelia chauffeured us in the inn’s vintage Daimler. Entering the doors of The Duke feels a little like stepping back in time with décor reflective of its history. The menu focuses on local produce and we shared the Heirloom Beetroot with French Goats Cheese entrée followed by the Crisp ‘Grinning Gecko’ haloumi and oven roasted snapper.
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Day Two: Saturday The sunrise saw us taking photographs on the deck, and heading downstairs for coffee where we met the big personality that is Antonio Pasquale. Before we knew it, it was 11am! We’d missed the Kerikeri markets and raced off to catch the car ferry.
Marsden Estate Even in winter the vine leaves and ambience of Marsden Estate lend itself to outdoor dining. We enjoyed a tasting of their excellent pinot gris, rosé and the Black Rocks chardonnay – Marsden’s signature wine named after the volcanic rocks in Paihia. Moira dined on the locally caught fish while I had the cumin falafel dish, and we shared the 72% Whittakers Chocolate Mousse, brownie, sour cherries, chantilly cream and Marsden Port syrup. We’ll be back! La Spa Naturale Paihia Beach Resort Replete, we headed to La Spa Naturale at Paihia Beach Resort for a couples massage using the Maori healing herb kawakawa and hot stones, which gave the sensation of hot oil being poured on you. Our therapists, Linda and Jade, shared that duo treatments are a popular choice for couples and friends. Charlotte’s Kitchen Going back to the inn for a quick change Amelia chauffeured us to the ferry and we landed at Charlotte’s Kitchen on Paihia wharf. The story goes that the restaurant’s namesake, Charlotte Badger, was a criminal from the UK and one of the first white women settlers in New Zealand. There’s a casual vibe and live music ideal for sharing delicious pizza and a glass of vino. We’d planned to finish the evening lying in steamy hot water under the stars in the inn’s outdoor baths overlooking the bay, but were all magic'd out and had to hit the hay.
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Day Three: Sunday Sad to say goodbye to Donkey Bay Inn, we left for our 9am Hole In The Rock Dolphin cruise, though we would have been more than happy to spend the day at Donkey Bay Inn indulging in the outdoor baths and blobbing.
The Hole In The Rock Dolphin Cruise Boarding the Fullers boat we set off on waters known to be a playground for whales and dolphins. At one point there was great excitement as orcas were sighted – they’d been spotted the day before – but it wasn’t to be. Nevertheless, we enjoyed sailing through some of the 144 beautiful bays and islands such as Otehei Bay where American author Zane Grey lived in the 1920s. He made the region’s game fishing world famous with his book Tales of the Angler’s Eldorado; Marsden Cross (Rangihoua Bay), where a stone cross marks the place where Reverend Samuel Marsden held New Zealand’s first Christian Sermon in 1814; Roberton Island (Motuarohia), where Captain James Cook anchored the Endeavour in 1769; and Motukokako (Hole in the Rock), or Piercy Island, as Captain Cook named it. The crew’s commentary was priceless, even Antonio earned a mention for the extraordinary Donkey Bay Inn.
Verve travelled with assistance from the Bay of Islands Marketing Group. See visitboi.co.nz for more information.
It was a magical tour in this beautiful region – a historic area that boasts incredible food and wine and hosts a wonderful mix of people including Kiwis, Europeans and ‘Swallows’.
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YOUR HOME AWAY FROM HOME APARTMENT HOTELS
NEWMARKET 31-39 DAVIS CR, NEWMARKET PH: 520 3000 RESERVATIONS@QUESTNEWMARKET.CO.NZ QUESTNEWMARKET.CO.NZ
For business or leisure, for family or guests, you can be confident with Quest whether for one night, one week, or longer.
Spacious, modern apartments ideal for the business and leisure traveller to Auckland. Offering: • The choice of studios, one, two, or three-bedroom apartments, all tastefully furnished with wellequipped kitchens and laundries. • We also offer our guests free Wi-Fi, 29 TV channels & 40 movies. • Secure undercover parking. Newmarket is a very popular location with cafés, shopping, cinemas and the Newmarket business area all on its doorstep. Please check out our website: questnewmarket.co.nz
PARNELL 8 HEATHER ST, PARNELL PH: 337 0804 RESERVATIONS@QUESTPARNELL.CO.NZ QUESTPARNELL.CO.NZ
CARLAW PARK 15 NICHOLLS LANE, CARLAW PARK, PARNELL PH: 304 0521 HOST@QUESTCARLAWPARK.CO.NZ QUESTCARLAWPARK.CO.NZ
Quest Parnell located in the historical suburb of Parnell, offers studios, oneand two-bedroom (two-bathroom) self-contained apartments. • Perfect location just off Parnell Road. • Over 50 restaurants and cafés within walking distance. • On-site gym and heated lap pool • Kitchen and laundry facilities in all apartments. • Sky Guest Select offering 50+ channels. • Complimentary Wi-Fi. • Secure undercover parking. • Group accommodation for friends and families of wedding parties.
Quest Carlaw Park Spacious modern apartments for business or leisure. Studio, one-bedroom and luxury two-bedroom (two-bathroom) penthouse apartments available. All with well-equipped kitchens and laundries. Easy 10-minute walk to the city, and on Parnell’s doorstep. • Complimentary Wi-Fi. • Sky Guest Select offering 50+ channels. • Secure undercover parking. • Complimentary access to Next Generation Gym (100m). • Café, Italian, and Japanese restaurants next door. Please check out our website: questcarlawpark.co.nz
MAGICAL SILVERSTAR MOUNTAIN RESORT
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EPIC SKI Holiday at SilverStar
• 3rd largest ski area in British Columbia with 132 runs, the longest 8km • SilverStar's intimate, colourful, mid-mountain village provides true slope side lodging - a winter wonderland Package includes: 7 nights SilverStar Mountain Resort, 6-day lift pass, return airport transfers. Excludes Airfares our specialists will book the best available airfare. Book by 31 August 2019.
0800 100 754 · firstname.lastname@example.org · skitravel.co.nz * Special conditions apply
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One Man and a Brush “I am the Rainbow Grandpa and the only one in this world.” WO R D S — J AM I E C H R I S T I AN D E S P L AC E S
While the pen may well be mightier than the sword, it turns out that the paintbrush is mightier than a bulldozer, as proved by senior citizen Huang Yung-fu, who set about redecorating his deserted Taiwanese hometown in a bid to save it from destruction, telling Agence France-Presse in 2008: “I was the only person left in the village and I was bored. The first thing I painted was a bird inside my house.”
The 97-year-old’s colourful creations attract more than one million visitors per year and have been listed in Lonely Planet’s Secret Marvels of the World, as well as a slew of ‘Most Instgrammable Places’ lists. Now simply known as ‘Rainbow Village’, it springs from a former military settlement in the city of Taichung whose population totals 2.8 million, while the village is home only to Huang and his wife—who he did not meet until 2013 (more on that later!). It is one of only 30 of the original 879 such villages in the country, and, according to the region’s tourist board, the elderly, self-taught artist “paints his dreams out of on the wall and brings new life to the military housing”. As for Huang, well, his life has been as colourful as his tens of thousands of creations. Born outside the Cantonese capital of Guangzhou in southern China, Huang remembers drawing with his father as a child, later learning lion dancing and martial arts. He was only around halfway through his teens when he joined the nationalist Kuomintang army, first fighting Japan during the second world war, then the communist army of Mao Zedong. Following Zedong’s victory in the Chinese Civil
War in 1949, Huang fled to Taiwan, part of a two millionstrong exodus of military personal and their families led by Nationalist leader, Chiang Kaishek. It was this mass-influx that resulted in the creation of hundreds of military villages such as Huang’s now ‘Rainbow’ one. The settlements were supposed to be temporary, until the retaking of the mainland, but with the entrenchment of the People’s Republic of China, that final push from the Nationalists never materialised. Nearly 30 years after his arrival, Huang retired from the military having been honoured with a gold medal for ‘defending Taiwan’. By then, many of the villages had fallen into states of disrepair and the Taiwanese government soon began campaigns of demolition and urban redevelopment in their place. “Ten years ago, the government threatened to knock this village down,” Huang tells the BBC. “But I didn’t want to move. This is the only real home I’ve ever known in Taiwan, so I started painting.” His cartoons and abstract and surreal murals soon attracted outside attention, first from the nearby Ling Tung University, then from the mayoral office, and then from the government, with citizens calling for the village to be legally protected. As news spread, Andrea Yi-Shan Yang, chief secretary of Taichung’s Cultural Affairs Bureau admits that it became a “national issue” with the man garnering “our entire society’s attention and compassion”. Hunag’s work has been compared to Spanish artist Joan Miró and animator Hayao Miyazaki, from Japan. His paintings now occasionally complemented by messages of support from visitors on designated walls. Huang continues to personally greet as many tourists as he can, and, though he insists that his artistic endeavours help keep him young, recent years have unfortunately brought about a deterioration in his health. But like his home, a hospital visit arrived with a silver lining. Following a severe bout of pneumonia in 2013, Huang fell for his elderly nurse—and their marriage doubled the population of his whimsical Rainbow Village! Since meeting his wife, Huang admits that though his lungs still sometimes cause pain, “my heart is better”. “I am the Rainbow Grandpa and the only one in this world,” he jokes with the South China Morning Post. “Let me return now or the tourists will be wondering where I’ve gone.” Should you ever wish to venture to the Rainbow Village and congratulate its creator, look for the bungalow whose front door is adorned by a painting of a smiling soldier with a paintbrush in his hand.
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MY MIDDLE EAST I have such a soft spot for the Middle East; it can be the most ‘in your face’, noisy, chaotic and frustrating place in which to travel, but somehow, inexplicably, it just gets under your skin. From Amman in Jordan, it takes less than an hour to get to the Dead Sea. This inland salty lake, over 430m below sea level, is a geographical oddity, its mineralladen waters and unique climate are thought to have a wealth of health-giving properties. Within minutes of arriving I wade out, mud squishing between my toes, the weird soapy texture of the water soothing away the hours of travel and, of course, I read the obligatory newspaper as I float on, rather than in, the water. I feel a quiet frisson of excitement as I walk through the narrow cleft of rock known as the siq, towards Petra. Nothing can quite compare to the first glimpse of alKhazneh, the towering stone structure that magically appears, I pause for a moment as I gaze upwards, the sound of school children shrieking as they climb onto a camel fades to nothing and I am instantly transported back thousands of years. In Israel the view from the Mount of Olives, the Church of the Holy Sepulchre and walking the Via Dolorosa in Jerusalem add to my journey through the past before we are yanked back into the present with a very cool street
PETRA TO THE PYRAMIDS
art tour in the hipster and Bohemian Florentin quarter of Tel Aviv. Egypt pulses with an energetic vibe, work continues apace uncovering new archaeological and cultural sites across the country. I have visited the pyramids more times than I can count, but I stand in awe of these magnificent structures, before travelling further into the desert to check out the prototype, or Step Pyramid of Sakkara. Then it’s on to Upper Egypt to cruise along the Nile: the temples of Abu Simbel, Philae Kom Ombo and Karnak fill my inner eye with pomp and ritual, the third tier of the Funerary Temple of Hatchepsut is open, so I take the opportunity, despite the 45-degree heat, to climb my way to the top of this weirdly modern looking temple built into a towering cliff-face. A visit to the Valley of the Kings reminds me the ancient Egyptians spent their whole lives preparing for death and reminds me of my own mortality. Is it the truly remarkable beauty and symmetry of structures designed and built many thousands of years ago, the eclectic mesh of Mediterranean, African and Middle Eastern flavours of the food, years of history and trade and birthplace of numerous belief systems, the timeless quality of the slow waters of the Nile, the kaleidoscopic glory of desert sunsets or the genuinely charming and friendly people that make me love the Middle East so? Join our 'Petra to the Pyramids' small group hosted journey in October 2020 and your own reasons to love the Middle East will reveal themselves.
SMALL GROUP HOSTED JOURNEY From floating in the Dead Sea to witnessing the soaring façade of the Treasury at Petra, the Via Dolorosa and the mighty pyramids of Giza, to sailing the Nile and seeing the treasures from Tutankhamun’s tomb. 25 DAYS departing 15 OCTOBER 2020
T 09 360 7311 www.worldjourneys.co.nz /worldjourneys V E RV E M AGA ZIN E .CO.N Z
HOME & DESIGN
When it comes to luxurious furniture ByKepi is destined to become a name on every interior design aficionado’s lips. The Delux Interiors showroom on Wellesley St in the City (by Elliot Stables) is home to ByKepi luxury furniture and is exclusively represented here by the New Zealand company. The gallery, located in a historic building on the corner of Wellesley and Elliot Streets, was built in the late 1880s and features ByKepi’s stunning collections in a variety of styles, each with signature elements and a well thought out continuity. Each collection – Classic, Art Deco or Contemporary – is represented by custom made bespoke pieces featuring outstanding quality and selection.
15-31 Wellesley Street Auckland 0800 994 930 deluxinteriors.co.nz email@example.com
Stylish wooden boxes contain a multitude of wood samples in a variety of finishes. These are complemented by a wide variety of sumptuous fabric swatches and metal samples so each piece can be ordered with a customised height, size, colour, wood, fabric, and metal.
AUGUST 2019 Delux Interiors is proud to present Auckland bronze artist Shona Lyon. The Nostalgia Collection is inspired by Shona’s memories of childhood ‘romps’ and depicts ‘parent and child’ in various poses of play.
The furniture is handcrafted by ByKepi artisans using carefully selected materials including solid wood and brass, exclusive textiles, genuine leather, and marble. These high-end materials are brought together in designs guaranteed to add sophistication and style to any décor while creating an opulent yet comfortable environment. The company design with attention to detail that beautifully integrates form and function, which is as clever as it is graceful. For example, the dining chairs feature handholds that only enhance their elegance; a sleek TV unit provides a perfectly stylish solution to camouflage the screen and all of the drawers of the furnishings are luxuriously lined. As well as displaying sophisticated and well-designed furnishings, Delux Interiors offer a personalised interior design service to help customers find their unique style. To indulge in the Delux Interiors showroom experience, it’s best to book a one-on-one consultation. Delux Interiors works with interior designers not only on residential properties but also on commercial projects, offering a wide range of exclusive furniture for commercial spaces such as hotels, restaurants, and airports.
^ Blown Glass Jug, Jochen Holz ^ HAY Analog Clock, Shane Schneck Inspired by the classic barometer, Shane Schneck’s Analog clock celebrates the timeless appeal of traditional analogue methods. With the focus on three-dimensional tangibility in contrast to digital minimalism, Analog protrudes from the wall and features rod-shaped 3D hands to create a bold, simple statement. Made from powder coated aluminium. cultdesign.co.nz
Expert glass artist Jochen Holz has created this colourful blown glass jug for HAY. The simple, organic design has a strong yet graceful expression, reinforced by the shaped rim and downward curve of the handle. Made from borosilicate glass so it is extra heat resistant. Lovely details include the hollow handle and organic form of the surface and rim. Holz is an accomplished glass artist from Germany, now based in London. His work is quirky, inventive and known for its use of colour. everyday-needs.com ‹ Arc Free Standing Mirror, Citta
^ Wooden Doormat with Bristles, Iris Hantverk
With its subtle, timeless natural oak frame, the Arc Free Standing Mirror lets its subject shine. Natural Oak. cittadesign.com
Doormat made from oiled beechwood with nylon bristles for removing mud from boots. Made in Sweden. everyday-needs.com
^ Arne Vodder Cabinet Replica Derlook reproduction of the Arne Vodder double sideboard works well in a bedroom or a living area. With it’s clean minimalist lines it will work well with any interior. derlook.co.nz
› Harvey Chair, Khai Liew Rare original Harvey chair by renowned designer Khai Liew Adeliade—voted a top 20 design in Wallpaper Magazine, May 2010. Usually only available by commission. Solid American Oak. This one is signed and dated 2009. consignmentfurniture.co.nz
Modern Features WO R D S — M YA C O L E
^ Model 2065 Pendant Lamp, Astep › Milton Armchair
The Model 2065 suspension lamp designed in 1950 emphasises the innovative, experimental approach of Gino Sarfatti. At that time, the favoured material of the lighting industry was glass, but when Gino Sarfatti received the first samples of methacrylate in 1949–50, a new polymer acrylic that was much stronger and lighter than glass, his experiments led him to a new suspension lamp, Model 2065. goodform.co.nz
Designed by Organic Modernism from Brooklyn, New York, and exclusive to Homage in New Zealand. With clear inspiration from Hans Wegner’s plank chair, the Milton has a visually light appearance with a sturdy frame that gives it a more solid appearance. Although the chair is visually simple the attention to detail is significant, with hidden elements such as the brass springs and detachable cover. homage.co.nz
^ Brian Sofa, Eichholtz This is an Eichholtz product and is only available in cameron green with brown legs and gold finish caps. trenzseater.com
‹ Calvo Table, Lee Kirkbride Part of the SCP Boxed collection. Lee Kirkbride's Calvo side table lends itself to a variety of settings and a number of uses. It's tilted stem and three-point base allow Calvo to sit closer and more comfortably next to an armchair, sofa or bed. The table top is produced from solid ash and incorporates a recessed surface giving the top a delicate tray edge detail. The stretcher that connects the column and the foot of Calvo's base is tapered to give the illusion of an elegantly shaped twist. bobandfriends.co.nz
^ 'Svelto' Coffee Table, Ercol A distinctive interplay of circular forms, the radical shape of the Svelto is reminiscent of Bauhaus modernism while its smooth finish and craft harks backs to classic Ercol mid-century pieces. Made by hand, this sleek side table is a functional design for calm, contemporary bedrooms or living spaces. goodform.co.nz
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HOME & DESIGN
Best Kitchen & Best Bathroom in Auckland!
It was a double whammy for Kitchens By Design at the recent NKBA (National Kitchens & Bathroom Association) Awards 2019, winning both the Best Kitchen and the Best Bathroom awards for the Auckland chapter. Designers Michelle Gillbanks and Shane George were absolutely thrilled with their respective wins, with Michelle’s kitchen going on to win Supreme Kitchen Design First Runner Up award nationally. Michelle’s kitchen was designed for her clients who have a contemporary holiday home in the Coromandel. Her design is a warm and welcoming space, with organic and earthy hues, materials and textures—even incorporating a space high up on the back wall for a spread of high-quality faux plants that can be washed in the dishwasher, when needed. Sitting centre stage and adjacent to exterior deck and the waterway views, Michelle says that the kitchen has quickly become the hub of this six-bedroom holiday home, and is capable of entertaining upwards of 20 people at any given time, plus has the storage capability for up to 10 guests’ holiday food, platters, wine and beer. At the other end of the design spectrum, Shane’s bathroom is the epitome of calm and Zen. Part of a larger renovation of an apartment in Remuera, this relatively compact space needed to accommodate a large vanity, bigger shower, a Japanese bidet toilet and a feature, freestanding bathtub. The minimalist, glass-topped vanity was chosen by the client and formed the basis of the material palette. Full-size slabs of porcelain tile were used on both the floor and the walls to contribute to the clean, unfussy look. They also allow the stone pattern to come to the fore. See more of these award-winning designs on the website, kitchensbydesign.co.nz, or drop into on of Kitchens By Design’s beautiful showrooms at 3 Byron Ave, Takapuna, or 7 Melrose St, Newmarket—there’s always a designer on hand to talk with you about your kitchen or bathroom project.
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HOME & DESIGN
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FOOD & WINE
TEA-TASTIC! WORDS — Jamie Christian Desplaces
Few things scream—or should that be discreetly whisper—high society quite like high tea, but it’s a tradition that’s thought to have been established by the 19th-century British working man. While most of the upper classes traditionally enjoyed their main dinners around midday, those involved in manual work were forced to wait until later in the afternoon for their steaming treat, often while seated on high stools rather than around a dining table, hence the expression ‘high tea’. ‘High tea’ and ‘afternoon tea’ are now often used interchangeably, but, historically, they are quite different. According to Bruce Richardson, a historian who specialises in British tea, afternoon tea was established around 1840 as a social event by the duchess of Bedford, Anna Maria Russell. In his book, A Social History of Tea, Richardson reveals afternoon tea was sometimes referred to as ‘low tea’, with participants reclining in low slung armchairs, their tea accompanied by crustless fingers of sandwiches, scones and macaroons. Etiquette forbids any kind of splashing, the clinking of spoons in cups and most certainly the licking of fingers during the taking of tea, and, contrary to popular belief, nor should pinkies be raised while sipping from that fine china (Richardson says that it simply makes the drinker appear pretentious). Armed with such knowledge, here follows a selection of some of the best spots to enjoy such a social event around Auckland. High Tea from Bellini
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High Tea from Cordis
“My hour for tea is half-past ﬁve, and my buttered toast waits for nobody.” Wilkie Collins
Cornwall Park Bistro The wonderfully restful setting of Cornwall Park Bistro makes for the ideal spot to indulge in tea and treats—and they offer some of the most tantalising in town. Premium loose leaf teas including black, rare whites, oolong, herbal infusions and Japanese greens courtesy of Harney & Sons—family-run for three generations—are served alongside the likes of wild mushroom with oat crackers, prawn Mary Rose sandwiches, crepes and buttermilk scones with vanilla cream and preserves.
Ostro Dine with a harbour view at Ostro, whose high tea menu has been created by none other than Josh Emett and in partnership with Veuve Clicqout meaning you may swap those leaves for bubbles—or why not partake in both! Updated classics include cured cucumber served on white bread with sour cream and curried egg on eightgrain bread with shallots and dukkha, while lip-smacking sweets such as chocolate mango tart and chessecakes and scones all arrive with chantilly cream and berry jam.
Huami Huami restaurant offers a sophisticated, modern take on the high tea tradition, with a decidedly Asian twist thanks to offerings of dumplings—steamed or fried—and red bean mousse served in a classic birdcage alongside a range of premium Zealong teas. The Chinese eatery is one of the newest additions to SkyCity’s Federal Street dining precinct, some of its gorgeous dark lacquered lumber shelves are even lined with decorative teapots.
Bellini Secure a seat outside or close to the sprawling windows of Bellini for a wondrous view of Waitemate Harbour while sampling some seriously sumptuous high tea ‘with a twist’. Menus include a choice of two hot beverages along with sweet and savoury nibbles such as mini tartines and flamed meringue, with options to upgrade to include cocktails or champagne. New Zealand-grown teas arrive courtesy of Zealong.
Cordis One of the city’s most renowned—and revered—high tea destinations (and hotels), Cordis guests can expect to sip their brew from fine bone china while feasting on handmade sweets, pastries and legendary fluffy scones served on a beautiful gold stand. There’s a real emphasis on Kiwi flavours and ingredients also, and savoury offerings include salmon from Stewart Island and South Island goat cheese. Executive chef Volker Marecek says that the hotel’s high tea is “all about delivering the Cordis heartfelt service while bringing a little bit of our local culture and produce to the table”. Head to the Lobby Lounge to check it out.
Hotel de Brett The most stylish award must surely go to the art decoinspired ‘Roaring 20s High Tea’ at Hotel de Brett. Jazzera attire is encouraged—accessory packs with feather boas, long gloves and faux pearls and more can be bought for $15—as music from a gramophone fills the air. A Great Gatsby-esque feast features hand-picked New Zealand teas served alongside the likes of smoked salmon pinwheels and prawn cocktail melon salsa followed by pink pavlova with strawberries and lemonade scones with jam and cream. A sneaky cocktail—or two—wouldn’t go amiss, either.
Bluebells Cakery Choose from their Kingsland or Hillsborough locations for what Bluebells bills as “the best high tea in Auckland”. It’s certainly among the most thoughtful with its menu range including ‘pregnancy’, ‘gluten-free’ and ‘vegetarian’, featuring delicious concoctions such as herbed chicken sandwiches, vegetarian frittatas, and scones, cupcakes and tarts, all beautifully presented with floral and colourful crockery and tiered stands.
Waitakere Estate It’s a classy—and classic—affair at the Waitakere Estate, its high tea menu comprising staples like cream cheese and cucumber sandwiches and scones served with fresh cream, jam, and butter, alongside some interesting surprises such as tandoori chicken sliders, all enjoyed from an elevated view of the surrounding rainforest with the city and Rangitoto over yonder. Ask about the Ultimate High Tea Package that includes high tea, high-end accommodation for a night and a three course dinner for two.
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FOOD & WINE
High Tea from Huami
A Brief History of Tea • Tea has been enjoyed for at least 5,000 years, with an ancient Chinese legend telling of the Emperor Shen Nung accidentally discovering it when some loose leaves blew into his pot of boiling water. • By the time of the Han Dynasty (206 BC-220 AD), tea was so revered that it was enjoyed as a formal ceremony. By the third century BC, tea was China’s national drink with social gatherings taking place at tea houses all over the country—a tradition that continues to this day. • Around this time visiting Buddhist monks from Tibet and Japan were lured by the mystical leaves and over the following centuries formal tea ceremonies were introduced to aid meditation. • Tea didn’t arrive in Europe until the early 17th century when the Dutch sent a shipment back to Amsterdam. Having been shipped from the other side of the world, tea's high prices and high taxes meant that only the European elites could afford to drink it, and drink it they did.
• Portuguese princess, Catherine of Braganza, was especially fond of the beverage and can be credited with introducing it to the English following her marriage to King Charles II in 1662. Over the following couple of centuries, tea parties became a regular occurrence among the aristocrats of the UK, the drink now served in fine porcelain and stored in silverware. • Following its founding in 1600, for the next 300 years the British East India Company snowballed into the world’s largest trading company, shipping the likes of cotton, sugar, spices and silk, as well as opium, and, most shamefully, slaves. By the 18th century, however, tea was among its most prominent and profitable of cargoes. • On 16 December 1773, a protest erupted at Griffin’s Wharf in Boston, USA, over frustration at unfair "taxation without representation” imposed upon the Americans by the British. More than 300 chests of British tea were dumped into the harbour, the beginning of a series of acts of defiance that would escalate into the War of Independence. That first protest was bestowed the title of the Boston Tea Party. • By the mid-1800s, Britain was smuggling so much illegal opium into China that its sale essentially funded the entire tea trade. With an imbalance of trade that favoured the British and drug addiction on the rise, two major conflicts broke out that were to become collectively known as the Opium Wars. The Chinese lost and were forced into a free trade treaty opening up their market to the Europeans. • By the late 19th century, New Zealand and Australia had the highest tea consumption in the world, importing 3.1kg per capita per year—nearly three times the amount the English drank. Now our consumption is around 650g, placing New Zealand at 45th.
Tea Totals • Tea is the world’s most popular beverage, consumed by two billion people each morning. • Though there are around 3,000 types of tea, 84 percent of tea consumed is black tea. • Around half of the USA population drinks tea daily, but only 15 percent of that is hot tea. • For every cup of coffee consumed around the world, three cups of tea are sunk. • By weight, tea has more caffeine than coffee. However, far more coffee is needed to make the equivalent amount of drink, meaning coffee generally comes with a far greater kick. • Proven health benefits of tea include the lowering of blood pressure and reducing the risk of cardiovascular disease. • In 1980, a joint study by The British Tea Producers Association, Tea Trade Committee and Ministry of Agriculture, Fisheries and Food, concluded that for “optimum flavour and sensation” tea must be prepared in a porcelain pot with at least two grams of leaves for every 100ml of water. The temperature should be above 60 degrees, but not exceed 85 (boiling water burns the leaves). • Milk was originally added to tea to cool it to prevent the cracking of the fine china. The trend stuck—the implication being that if you’re adding milk then you must own expensive cups!
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TEA – BOOKS – CAFÉ
Chapter Book and Tea Shop The Chapter Book and Tea Shop is the location of Auckland's original Mt Eden tea shop, which started in 1995. The current business owner, Frances Loo, bought the business in 2005 and, since then, has expanded the tea range which now features a wide range of tea brands, loose leaf teas (black, green, oolong, white, flavoured, herbal, fruit, organic and decaffeinated), tea sachets, tea bags, tea accessories and tea gifts. Chapter sources its tea from a number of quality suppliers including China White, Coffee and Tea Lovers, Harney & Sons, KeriKeri Tea, Lezzo, Metropolitan Tea, NZ Live, Oku, Or Tea?, Pukka, T Leaf T, Tea Forté, Tea Total, Ti Ora and Zealong. There are around 300 teas to choose from. A number of the teas include native ingredients such as kawakawa, manuka leaf and horopito. The mix of tea and books started in 2005 when Frances struggled to find a good range of romantic books in Auckland after living abroad. Chapter specialises in the romance fiction genre, which includes contemporary, fantasy (including futuristic, magic, paranormal, time travel, vampire, witch, werewolf, etc), historical, hot, humorous, regency and suspenseful romance books. The shop also sells selections of mainstream and crime and mystery fiction.
“There are around 300 teas to choose from. A number of the teas include native ingredients such as kawakawa, manuka leaf and horopito.”
Chapter's cosy cafe serves a large range of teas, espresso coffee, delicious cakes, savoury treats and yummy cookies. Do try their signature chai latte (available sweet or spicy) or their very popular matcha latte. The cafe also holds tea tastings on Sunday mornings.
Chapter Book and Tea Shop 442 Mount Eden Road, Auckland P – 09 6232319 E – email@example.com chapter.co.nz V E RV E M AGA ZIN E .CO.N Z
FOOD & WINE
High Tea, Plume Style WO R D S — C L AI R E S C O T T P H O T O G R AP H Y — S AN AYA D H AB L AN I A
I visited Plume Cafe on an unusually sunny Saturday morning. Upon arriving, I was given a tour of their beautiful grounds, which feature a lovely and spacious outdoor seating area. The tempting aroma of fresh-baked bread filled the cafe. The cafe was bustling, with families enjoying plates of French toast or cups of coffee before their visits to the Matakana Farmers' Market. A counter section displayed an abundance of fresh pastries and breads, and I wish I could have tried them all. Instead, I indulged in the high tea, which was full of unique and local flavours that gave me a true taste of Plume Cafe. Farida Cooper, Plume’s manager, told me that high tea at Plume Cafe defies some traditional expectations. “It’s not just cucumber sandwiches on white bread. We do it our own style.” The high tea started with two kinds of scones—a date and vanilla variety, and one with kalamata olive and goat feta. The middle layer featured yummy sandwiches including roast beef with red onion marmalade, ciabatta bambino with curried egg mayonnaise, ham and cheese toasty and in-house smoked salmon on Turkish bread. We finished up with the sweet temptations. There was a light rose water panna cotta, a spiced apple pie, dark chocolate pavé and grape juice mousse. The mousse is made with their own grape juice, which was made with the syrah grapes from their vineyard.
Every bite of the high tea was divine, but I think my favourite was the dark chocolate pavé. Plume Cafe’s high tea is available on weekdays or on weekends after 2pm with an advance booking for groups of eight or more. After finishing the high tea, I walked down the street to the Matakana Farmers' Market, with a full stomach and a fresh loaf of bread under my arm. Entering the market feels like stepping into a fairytale. It had an abundance of options incomparable to any farmers' market I have ever attended. Stalls offered fresh produce, artisan baking, fine wines, olive oils, smoked salmon, Italian sausages, organic chocolate and more. Many shoppers chose to sit by the river while they enjoyed their coffee or snacks. Kids laughed and watched the ducks and eels in the water. A local band filled the air with lively music. The market is zero-waste, so customers bring their own tote bags to fill with high-quality local products. Since dogs are not permitted in the actual market, local schools offer an adorable dog-sitting station right outside for gold coin donations. It was easy to get distracted petting the dogs. A visit to the Matakana Farmers' Market and Plume Cafe is an easy Saturday morning drive if you need a charming break from the bustle of the city. Visit plumerestaurant.co.nz for more information. Minimum 24-hours advance bookings essential.
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Experience the magic of Matakana, base yourself at one of our luxurious new Plume Villas and enjoy the superb food and wine at Plume Restaurant. Country life starts here. Plume Restaurant is an oasis for gourmet travellers, recognised for superb cuisine and as the cellar door for Runner Duck Estate Vineyardâ€™s ďŹ ne wines. Plume Restaurant is now complemented by Plume Villas, an enclave of 12 new luxury 1-3 bedroom villas, set within landscaped grounds. These villas share a swimming pool and are a relaxed stroll from the restaurant. Perfect for a weekend getaway for two, as well as a wonderful venue for weddings, conferences, meetings and private events. For all enquiries telephone 09 422 7915 SCL/PLU2018/30
High Tea By Cordis • • • •
First seating at 11.30am–2pm Second seating at 2.30pm–4pm Weekdays $59, children aged under 12 $38 Weekend $69, children aged under 12 $48
Bookings: 09 300 2924 firstname.lastname@example.org
Warm Up With High Tea by Cordis
A special experience to be savoured amid delightful décor, mood music, and, to make it extra special on weekends, a harpist. Beautiful music adds to the sophisticated and elegant ambience, with the convivial company of friends and loved ones. High Tea by Cordis is a truly memorable occasion for all tea connoisseurs. Served at The Lobby Lounge; Auckland’s favourite high tea destination and the dazzling heart of Cordis, Auckland hotel. With a stand of the most delightful and decadent treats made with locally sourced Kiwi ingredients and a professional tea sommelier at your service, this exquisite experience will delight your senses.
On our three-tier platter this winter, high tea lovers can indulge in winter favourites like Jerusalem artichoke explosion with hazelnut centre, served on lavosh. Those with a sweet tooth will love the milk chocolate and hazelnut delice, espresso chantilly and caramelised banana. Tea also comes with a serving of freshly baked, hot fluffy scones, clotted cream and artisan jams. Complementing our High Tea by Cordis menu, our Lobby Lounge team will help you bring a few warming winter tea flavours to the table. Vegan and vegetarian menus for High Tea by Cordis are also available with orders placed a day in advance.
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Orakei Bay Village is Auckland’s hottest boutique precinct, boasting design focused retail brands and a variety of excusite eateries. Beautifully located in Orakei with picturesque waterfront views of Hobson Bay. 228 Orakei Road, Remuera
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A perfect afternoon at A n n a b e l Ęź s W i n e B a r. .
Join us ever y Sunday af ternoon f o r t h e G o l d e n H o u r, 3 p m - 7 p m $8 wines, prosecco + tap beer AnnabelĘźs Wine Bar, 277 Ponsonby Road Open everyday from 3pm to 11pm. Parking available at all times Email email@example.com for group bookings & private events
Ancient Eats WO R D S — J AM I E C H R I S T I AN D E S P L AC E S
“Food is relatable, it’s a central and deﬁning part of every culture,” says archaeologist, chef and author Farrell Monaco. “It tells us many things about people and about civilisations. It is also something that conveys preference, beauty, access, status, and identity.” Photography — Ash Naylor
The experimental archaeologist is an internationallyrenowned authority on ancient gastrostomy and founder of award-winning blog, Tavola Mediterranea (‘The Mediterranean Table’), that recreates Mediterranean— especially Roman—recipes from antiquity. On the back of the blog’s success, Farrell recently launched The Old-School Kitchen to enable the public to watch presentations and take part in culinary workshops—essentially a live action version of her blog. “I have been presenting in museums in the United States and Italy this year and also held a week-long live-in master class in a castle in Tuscany this [northern hemisphere] summer which was a smashing success,” beams Farrell. “Participants flew in from all over the globe to roll up their sleeves, meet new friends, and cook it old-school from the Etruscan period through to the end of the Roman Empire. Almost 1,000 years of edible archaeology in six days!” Why do you think that your work has been so embraced? “It sits at a pretty interesting cross-disciplinary juncture between food-related archaeology, and modern culinaryfood culture. Foodies and chefs are beginning to explore food history and archaeology as they want to know more about food origins and ancient food preparation practices; archaeologists are beginning to explore experimental food archaeology—cooking, baking, food preparation—as they now want to expand the interpretive process by exploring the experimental and sensory aspects of the archaeological data instead of just assessing an object or a context using visual or statistical analyses alone.”
Farrell has also noticed a wider yearning to connect with our “food-roots”. She uses the term “edible archaeology” to introduce her work to a wider audience that may not have otherwise either had the interest or opportunity to explore the significance of food, not just in terms of its history, but how it is produced, from where, and by whom. “I don’t think we need elitist food TV programming to do this for us, to continue to make food culture something that is shown to us by only a select few of the celebrity chefs-dujour,” she says. “Nor do I think we need food game shows to dumb it all down for us either. We can reconnect to food, cook, bake, and eat together in our own homes, in our schools, community centres, and museums.” Farrell’s love of food developed through her love of archaeology—a path that was pursued in no small part thanks to none other than Indiana Jones: “I saw Raiders of the Lost Ark and my entire world changed in an afternoon!” As a self-confessed tom-boy, Farrell spent her childhood in Canada climbing trees and “hunting for fossils, arrowheads, bones and coins”. “My dad continued to foster my curiosity by buying me replicas of Peruvian icons, arrowheads, and museum-shop fossils when he was travelling on business,” she reveals. “I had a small museum going in the corner of my bedroom for a few years. I think I may have even tried to charge admission a few times but it failed!” The reality of real-life archaeology, however, is far removed from searching for the Staff of Ra or fighting the Nazis for the Ark of the Covenant. The most beautiful thing about it,
TAVOL A M E D ITE RRA N E A .CO M
Prosphoro Bread. Photography — Farrell Monaco
Farrell Monaco at Castello di Potentin. Photography — Ash Naylor
says Farrell, is that “it gives us insight into the every day lives of average, normal people who lived before us and food is the best avenue with which to do this”. I ask what can be learnt from such civilisations. “Never waste food. There was no food waste in Ancient Rome because Rome was continually under threat of famine. One of the themes that is repeated a lot in the Roman archaeological and historical records is the preservation of food and the use of food by-products for secondary food products, religious purposes, and the use of every part of the animal as food. And I mean, every single part of the animal. We could learn a great deal from this as we take food for granted in the modern era—I am positive that most of us would not know how to survive as many of us in the first world have not been connected to our foodsupply for many generations.” As for the treatment of animals, Farrell laments that today’s mass production means little has been learnt from the Roman times. “For a civilisation that didn’t eat meat on a regular basis, Rome was terrible to animals, particularly when it came to food preparation,” she says. “I cannot say that much has changed since then except the fact that this blatant type of animal cruelty has simply been removed from view and is hidden from us, in daily life, in the factory farming setting, ‘out of sight and out of mind’.” Was vegetarianism common among the ancients? “Meat consumption in the daily lives of Ancient Romans was low and quite uncommon for the average plebeian >>
Farrell Monaco making ancient Roman bread at Castello di Potentino. Photography — Ash Naylor
TAVO L A M E D ITE RRA N E A .CO M
FOOD & WINE
Farrell Monaco teaching at Castello di Potentino. Photography — Ash Naylor
Roman as meat was costly in ancient Rome and most animals served other more valuable purposes other than a source of protein. It was expensive; it was laborious to kill an animal or to catch fish; and meat was, more often than not, procured for feasting or for wealthier households. Romans consumed a lot of beans, legumes, and dairy products for protein instead of meat. This, in my opinion, is a lot healthier (and wiser) than eating meat every day.” It is often theorised that an astonishing 70 percent of the calories content of the average Roman diet came from grain by way of porridge or bread. “Interestingly, however, thrice-bolted, refined white breads were deemed of a higher-quality,” says Farrell. “The poor were only able to access the bran-breads, or the unrefined—whole grain— breads. So, while the poor may have felt they were getting the short end of the stick in this deal, they in fact had the better product and likely had healthier colons and higher fibre, folate, vitamin B, niacin, and calcium levels than white-bread-eating Roman patricians had.” Also common was defrutum, a reduction syrup created using the grape skins and pulp left over from winemaking. “This syrup tastes incredible,” says Farrell, “and we know that Romans liked to use it as a preservative, a wine additive, as well as a dressing or sauce in some of their meals.” However, the Romans also boiled down the reduction in lead-lined pots, even though they knew, though clearly underestimated, the health hazard of the metal (“this is one experiment that I do not care to replicate myself!”). One of the things that has most fascinated Farrell is the Romans’ “resourcefulness and sophistication” in the kitchen. She cites their cheesemaking techniques of using fig-tree sap that results in a ricotta-like flavour with a bitter under-taste (“we do not appreciate bitter flavours in our cheese varieties, but the Ancient Romans did!”); and the use of garum, a “notoriously stinky fermented fish sauce”: “They put it in their
main dishes as well as their desserts, and it works beautifully. If you were to tell a modern pastry chef in Paris to add a dash of a musky, fishy brown condiment into his delicate flan or his pear custard, he’d throw you out into the street!” Some ingredients, such as the spice, silphium, is no longer around, being “much sought after by the Romans and picked to extinction”. Farrell compares its status to truffles in the modern era, “but much more expensive and harder to find”: “There was even a poor-man’s silphium which is still in use today in Indian and Chinese cooking. It’s called hing in China, and asafoetida in India.” The foods we eat today often define our cultures, uniting us not just with our immediate kin, but as nations as a whole, “giving us a sense of family and of belonging”. As with all aspects of the past, we may learn much about ourselves from the history of our food. “The way that Ancient Romans ate, for example, be it around their tables at home, at a bar counter, sitting on a bench, or reclining on a triclinium, says something about them and the societies they lived in,” says Farrell. “We still practise similar eating styles in the modern era and these styles still say some of the same things about who we are.” Next year, Farrell plans to publish a book as well as establish more archaeology cooking retreats in Italy and hopefully take The Old-School Kitchen beyond its borders. In the meantime, she will be hosting further lectures and workshops both in Europe and the US, including “a large, lavish sit-down dinner at the Frontline Club in London in December of this year". “My hope is to see more of us put our phones down, get back into the kitchens with our families and friends,” says Farrell, “to connect to our culinary pasts, our food-roots, and make food together once again.”
TAVO L A M E D ITE RRA N E A .CO M
The Roman Sweet Tooth
Apicius’ Hypotrimma with Defrutum Glazed Spelt Biscuits P R E PAR AT I O N T I M E: 2 H O U R S | C O O K T I M E: 3 0 M I N U T E S
1. Begin preparing the spelt biscuits as they’ll take a bit longer to prepare and bake and the hypotrimma will go much faster. Preheat your oven to 175°C.
Hypotrimma • 1 tsp of pepper • ½ tsp of ajwain (Bishop’s weed), celery seed, or a handful of fresh lovage leaf • 1 tsp of dried mint • ½ cup of pine nuts • ½ cup of raisins • ½ cup of pitted dates • 3 cups of unsalted fresh or aged, soft mild cheese (eg. cow’s ricotta, sheep cheese, or goat cheese) • 1 tbsp of honey • 1 tbsp of red wine vinegar • 1 tsp of garum/liquamen or Thai/ Vietnamese fish sauce (Red Boat or Flor di Garum, for example) • 1 tbsp of olive oil • 1 tbsp of defrutum or grape molasses
2. Mix your biscuit dough by hand or in a mixer. 3. Dust a large cutting board with flour. Roll the spelt biscuit dough out, using a rolling pin, to as thin as you can. You are trying to achieve something to the effect of a Roman digestive biscuit. We want it to be as thin as a digestive biscuit so it’s soft but also a bit crisp once they bake. If your pin sticks to the dough, flour the surface of the dough with more flour.
Spelt Biscuits • 4 cups coarse-ground spelt flour • 1 tsp of salt • 1+1/2 cup of honey • 1+1/2 cup of ricotta • 2 tsp baking soda • 1/2 tsp cinnamon • 1/2 tsp cardamom • 1 clam-shaped cookie cutter or any other decorative cutter of your liking
7. If you’re going to use a mortar, keep a large mixing bowl on the side to move processed ingredients into once they’re fully pulverised. If you’re using a food processor, dice up all of the ingredients together but the cheese to begin with. Add the cheese in last either as soft cheese, broken into bits, or smashed. If you’re using a mortar, pulverise each dry ingredient individually using your pestle and then transfer it into the large mixing bowl to be mixed together once all of the ingredients have been mulched. Add the cheese in last either as soft cheese, broken into bits, or smashed. Mix it evenly.
4. Using your cutter, cut out as many biscuit shapes as you can and place them onto a baking sheet. Hint: If your cutter sticks to the dough and you can’t get the biscuit out of the cutter…. use more flour on the dough surface!
8. Serve the hypotrimma in a serving bowl by piping it into the bowl (if it’s too wet) or by shaping it into a ball (use a bit of olive oil on your hands) if you’ve chosen to use a drier aged cheese and the mix is of a firmer consistency. Garnish the hypotrimma by sprinkling some dried mint on top.
5. Once you cut all of the dough into the cutter shape, take a basting brush and brush the top of the biscuits with defrutum or grape molasses. If the cutter you’re using is a ridged cutter, like mine is, brush against the ridges as it creates more of a dramatic shadow effect that makes the biscuit rather beautiful.
9. Once the biscuits are done, remove them from the oven and let them cool. You can place the biscuits around the hypotrimma in the serving bowl, or use them as a garnish on the hypotrimma and serve the surplus biscuits on the side. The choice is yours! There’s so much room for presentation creativity here, coqui! Let’s do Apicius proud!
6. Bake these little beauties for 30 minutes. Time to make the hypotrimma!
R E C I P E — TAVO L AM E D I T E R R AN E A. C O M
FOOD & WINE
C O O K I N G T I M E: 1 0 M I N U T E S | P R E P T I M E: 10 M I N U T E S
CHARGRILLED BROCCOLI SALAD During my last two pregnancies I developed gestational diabetes, which meant I had to drastically overhaul my diet. I found it infuriating at times but one effect that has outlasted the pregnancies is a deep-rooted love for green vegetables, in particular, barbecued broccoli. I discovered this miracle in a recipe book called Community, which put salads front and centre and inspired its readers, myself included, to eat a lot more greenery. This salad counts that book as inspiration. Serves 6 with leftovers.
Ingredients • 850g broccoli florets • 3 tablespoons olive oil • zest and juice of 1 lemon, plus extra lemon juice to serve • salt and pepper • 100g baby spinach • 150g feta, cubed 400g tinned chickpeas, drained and rinsed • 1 tablespoon macadamia oil or olive oil
Methods 1. Preheat the barbecue to very hot. 2. In a large bowl and working with your hands to ensure the pieces are covered, toss the broccoli florets through the olive oil, lemon zest and lemon juice, then season generously with salt and pepper. Spread the broccoli over the barbecue hotplate and cook for 10 minutes, turning at 3–minute intervals, until charred all over. Don’t be afraid of a little bit of blackness on the broccoli – these are the most delicious bits. 3. Add the spinach, feta and chickpeas to a serving bowl and mix everything together well, then tip in your cooked broccoli, drizzle over the macadamia oil, add a big squeeze of lemon and give everything a last toss. Serve.
R E C I P E — T H E Z E R O F* C K S C O O K B O O K BY Y U M I S T Y N E S P H O T O G R AP H Y — C H R I S C H E N
This is an edited extract from The Zero F*cks Cookbook by Yumi Stynes published by Hardie Grant Books RRP $45 NZ and is available in stores nationally.
FOOD & WINE
C O O K I N G T I M E: 2 5 M I N U T E S | P R E P T I M E: 5 M I N U T E S
THE BEST MISO EGGPLANT This is mind-blowingly delicious. You’ll want to watch the eggplant as it cooks though—there’s a moment that arrives after about 15 minutes when it kind of collapses. This is when it suddenly becomes luxuriously soft, hot and delicious. You don’t want to leave it on too long after that moment as it will get mushy, so watch for that. Also, try to choose eggplants that don’t have hard skin, as the ones that do tend to be the bitter ones. Serves 8 as a starter or 4 as a main.
Ingredients • 4 medium eggplants, halved lengthways • 60ml peanut, canola or olive oil • 2 tablespoons sesame seeds
Methods 1. Preheat the barbecue to medium–hot (not a raging-inferno-of hell hot). 2. To make the glaze, mix all the ingredients together in a small jar or bowl.
Glaze • 2 tablespoons mirin • 2 tablespoons sakè • 1 tablespoon sugar • 2 tablespoons white miso paste
3. Score neat criss-crosses no more than 5mm deep into the cut side of the eggplant, then lightly brush all over with the oil. 4. Place the eggplants, skin side down, on the chargrill plate of the barbecue, close the hood and cook for eight minutes, then turn the eggplant halves onto the cut side and cook for a further eight minutes with the hood closed. 5. Flip the eggplants one last time, brush the cut side with the glaze and sprinkle over the sesame seeds. Cook for a final 3–5 minutes, or until looking glossy, charred and much smaller than when you started. Serve hot, eat with a knife and fork and don’t be afraid to eat the skin—that’s the best bit.
Tips • If your barbecue doesn’t have a lid, cover the eggplants with a baking tray. • Leftovers are delicious squished into a tortilla with cheese and grilled (broiled).
• Sometimes I make double the glaze to have some on standby. It will last two weeks in the fridge, so you can prepare it well in advance of your barbecue, if you like.
R E C I P E — T H E Z E R O F* C K S C O O K B O O K BY Y U M I S T Y N E S P H O T O G R AP H Y — C H R I S C H E N
FOOD & WINE
“I guess my overarching vision now is of helping humanity live more harmoniously with nature,” says Jayden, “but at the time it was about getting oil out of plastics that didn’t need to be there. Henry Ford discovered way back in the day that things made of hydrocarbons can also be made from carbohydrates.”
Words — Jamie Christian Desplaces
Wellington-born, Auckland-based entrepreneur Jayden Klinac is no stranger to environmental crusading having co-founded Honest Coffee Company in 2014 in a bid to rid Kiwi kitchens of those ghastly coffee pods and replace them with biodegradable alternatives instead. Having now established social enterprise For The Better Good, the 29-year-old has throwaway plastic bottles in his crosshairs, and his ambition and passion for the planet remains infectiously undimmed.
Find out more at forthebettergood.com
And so For The Better Good produces entirely biodegradable, multi-use bottles filled with New Zealand spring water and made from corn, potatoes and sugarcane—resulting in a 78 percent smaller carbon footprint than their petrochemical counterparts. For The Better Good bottles are stocked in stores such as Huckleberry Organics as well as cafes, gyms and yoga studios throughout the country. Jayden’s ‘road to Damascus’ moment came on the road between Auckland and Wellington. “I didn’t have a reusable bottle with me so I stopped at a petrol station for a drink,” he says. “I walked up to the fridge and was frustrated to see that every single bottle of water was made out of oil-based plastics. I didn’t want to support the oil industry.” (Jayden does acknowledge the irony of him also traversing North Island in a “car that’s running on oil”, but every little helps.) “And so, from that point on, it became about offering people the choice,” he continues. “I have learnt so often that humans want to do good, we just need to provide them with the opportunity to do so.” With that in mind, For The Better Good has set up a network of 250-plus refill stations around the country where customers can
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top up their water bottles for free, plus dozens of further sites were the bottles can be collected to be composted. For Jayden’s goal goes way beyond simply creating a plastic-free environment—he's creating a system that shifts us from simply being 'sustainable' to being 'regenerative'. “If we're making something and putting it out into the world, we want to take responsibility to ensure that we get it back,” he says. “And if everyone was doing that there would be no such thing as waste. People wouldn't be making the cheapest materials they could because they would realise that they have to give it back, so they might as well make something of value and use it as a resource. This whole idea of waste is what humans invented as a convenience.” Initially, it’s highly disconcerting holding a half-rotten ‘plastic’ bottle covered in soil, but once your mind catches up it soon computes the commonsensical beauty of this plant-based product composting to aid the growth of more greenery. For The Better Good is also diverting food waste from landfill to its composting sites while setting up organic gardens to grow food that’s donated to the charity WELLfed. “It’s what nature has done since the beginning of time,” says Jayden. “A tree grows out of the ground, and grows a leaf which it uses to feed itself through photosynthesis. It doesn’t just use the leaf for a day, drop it off, and grow a new one, nor does it make the leaf indestructible. It uses the leaf over time and when it's done with it, it’s dropped and turns to compost and becomes part of the cycle of the tree growing a new one. That’s what our system is based on.”
That, and the fundamentals of good design—a subject that Jayden studied at Otago University. “We were taught to see every problem as an opportunity. Everything is designed, so if something is designed into a problem, it can be designed into an opportunity that can be improved upon. That’s what first happened with the coffee capsules. I realised that we could just do this better.” Jayden expresses his frustration at our willingness to use finite resources “when there are renewable resources out there”. The first step, he says, needs to be reusing items until the end of their life cycle, to “become an owner, not a consumer”. Then, return it to where it should go, to ensure it doesn’t wind up in a landfill or the ocean. “That then puts the power in the consumers’ hands,” says Jayden. “That’s now your choice. You now have a bottle you can choose to return to us and know that it’s going to be composted. So suddenly, you’re empowered.” Eventually, Jayden hopes to see communities take the lead in their own composting schemes, growing their own food and cutting down on the need for trucks. “We have to approach this holistically,” he concludes. “It’s not just about getting oil out of plastics, but examining the system as a whole and realising the interconnectedness of everything. Composting food and growing food locally is a huge huge step that we can take very easily.”
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FOOD & WINE
Novels, Naples and New Zealand Nicky Pellegrino is a just a few weeks from the deadline for the ﬁrst draft of her twelfth tome when we meet in a cosy Westmere cafe, the windows wet with condensation as a torrential downpour relentlessly assaults them from outside. It could quite easily be a scene lifted straight from the pages of one of her bestselling novels as we shoot the breeze over a couple of steaming drinks—Nicky, a ﬂat white, and a breakfast tea for me.
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“It’s a form of escapism. The power of the story is that you can see the world from someone else’s perspective, which is something that we are all struggling with in these times of social media. We’re becoming so much more entrenched, so much more judgemental.”
One of the nation’s most loved novelists, Nicky’s works are known not only for their fill of ‘food, love and friendships’, but for their ever-evocative Italian settings (though, she does tease that her next offering will something of a creative curveball). The Liverpool-born, half-Italian scribe moved to Auckland in the mid-’90s having met her Kiwi husbandto-be, Carne, at the wedding of a mutual friend, following a brief long-distance romance (“I’m not usually the type to take such wild risks!”). Once here, Nicky rose to the position of editor of Woman’s Weekly, having previously written for similar London magazines. Between writing novels (and gardening and cooking and dog-walking and horse-riding) Nicky also contributes to magazines like The Listener, Canvas and Kia Ora, but Italy remains her most persuasive muse. “My most vivid memories of childhood are from there because it was just so different,” says the writer. “My family are from Guigliano, just outside Naples—the Neapolitans are your typical shouts-a-lot, cries-a-lot, crazily animated Italians!” Nicky recalls with a giggle how she and her brothers, all “really tall and pale, with bright red hair”, would attract many an inquisitive stare upon their Italian summer sojourns, “as if we were some strange alien invasion!”. The novelist was conceived in Italy, her English mother having met her Italian dad while he was doing military service in Rome. But her mum didn’t want to have Nicky there, so they headed back to Liverpool; her dad, she adds, missed his country “desperately”. Nicky still has an expansive network of Mediterranean cousins, many of whom, in true Italian style, “still live in close proximity to their mamas”. She visits regularly—often with the excuse of ‘research’. “Some people tell you that you could write a book by just looking online,” she says, "but you don’t get that experience of the sights and the smells and the noises.” Her books have now been translated into 12 languages, but, perversely, not Italian. She admits to having been a shy child, and I wonder if that was what first drew her to writing. Nicky began by writing “really, really bad poetry”, but was later inspired by a teacher. “It was that properly formative thing having a school teacher that recognises that perhaps you possess a some flair at something, then encourages it,” she says. “It’s a good job, because, as it turn out, I’m hopeless at just about everything else. I was actually fired as a waitress for dropping a salad on someone’s head!” Having completed her English degree, Nicky recalls an interview in pursuit of a career in journalism. It was the industrial north of England in the 1980s, her three middleaged male interrogators all dressed in stuffy suits.
“I wore an electric blue coast with dangly yellow earrings and they just looked at me with this kind of horror,” she chuckles. “They asked what I wanted to do, and I told them that I wanted to go to London to work in magazines and they told me that talented graduates should stay on regional papers, that that’s where the future is.” Nevertheless, she headed for the bright lights of the Big Smoke, taking “dogsbody jobs and manning the phones” to get her foot in the publishing world. Writing a book was something she’d always dreamt of, but never got around to doing until, having moved to New Zealand, tragedy forced her hand. Her friend and former broadcaster Angela D’Audney was diagnosed with a brain tumour in 2001, aged only 50. Before she passed the following year, D’Audney asked Nicky to help write her autobiography, Angela—A Wonderful Life. It served as a wake-up call for Nicky to begin pursuing her real dream of penning that novel of her own. “I just though at that point I should just do it, it probably won’t ever get published anyway,” she says. “But it did get picked up which is very unusual as most writers’ first manuscripts are rejected. I was very lucky.” That debut novel was Delicious. “I try to write books that are easy to read, but those books are not always the easiest to write,” says Nicky. “It’s a form of escapism. The power of the story is that you can see the world from someone else’s perspective, which is something that we are all struggling with in these times of social media. We’re becoming so much more entrenched, so much more judgemental.” Her novels, she admits, often reflect her mood. While her previous offerings have been set to sunshine-laden Mediterranean backdrops “that take people on holiday and makes them feel good”, in these uncertain times of Trump and Brexit, her next may take on a darker tone. Next year, she plans on hosting small group tours around some of her novels' most iconic sites, “like stepping through the pages of one of my stories!”. “My husband thinks it’s hilarious, the idea of me being nice to people for whole week,” laughs the author, “but I think that I can do it!” What a treat it would be for her readers, too.
Nicky’s latest book, A Dream of Italy, published by Hachette, is out now.
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W ITH D E N N IS A N D RO SA M UN D K N I LL
I MAGE CRED I T — @ EAT ERYAT EA ST RI D G E
LET’S EAT OUT at TEMAKERIA
FOOD & WINE
Mission Bay is littered with restaurants but there’s still plenty of action in the heart of a busy shopping mall that takes dining to another level. As Auckland’s newest food court this bold urban establishment has quickly settled into a pleasing groove. Whilst on one hand it’s unapologetically unrarefied, on the other it’s about as classy as food gets, with the best eateries in Mission Bay. Expect modern, perky, yet serious dishes courtesy of a lineup of moderately priced eateries that include Malaysian, Japanese, Indian, grill, pizzeria and a speciality desert station. There is also a bar nicely fitted out for pre-dinner drinks. Temakeria is a fun place to start. The lovechild of restaurateurs Rodrigo and Jenny Maia (Temaki food truck) who keep on reinventing consistent and adventurous food at their new home with an oasis of Japanese, Korean and Brazilian infused dishes. With the attention to detail, ingredients and flavours, some added whimsy, classical technique and lots of generosity served in a modern and hospitable manner, they really have a winning formula. You can feel the energy with several low-fat dishes designed to appeal. Hand rolled sushi with a choice
of fillings, salmon, chicken, pork or prawn served in a cone ($9), softshell crab ($9), gyoza pork and prawn dumplings ($13), fried squid tentacles served with mayo ($12), Korean pancakes ($10), tonkotsu ramen noodles served on a pork broth ($15), spicy sashimi salad with pickles ($22), karaage chicken donburi ($20), spicy pork donburi ($20), grilled salmon donburi ($22), Japanese curry with salad ($22). And the verdict? Temakeria is perfectly attuned to a suburban lifestyle restaurant. The atmosphere is casual, service is proactive, knowledgeable and engaging. The food is more special than the wine list, but with this value, who’s complaining? Try it and see for yourself—you won’t be disappointed. MENU 7.5 � CUISINE 8.5 � WINE LIST 5 SERVICE 8.5 � DÉCOR 7 � VALUE FOR MONEY 8
215 KEPA RD, EASTRIDGE, MISSION BAY � 021 0825 1537 � OPEN 7 DAYS: 11AM-9PM � TEMAKERIA.CO.NZ
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Dinner and a Show?
Race you to Takapuna! WO R D S — S O P H I E G I L M O U R , D E L I C I O U S B U S I N E S S
Takapuna has long been the cultural mecca of the North Shore, but with the Bruce Mason Centre hosting everyone from the Russian Ballet Company to the New Zealand Symphony Orchestra, The Pumphouse putting on a fantastic series of everything from creative talks to aerial burlesque shows, and Berkeley Cinema generously rewarding their members’ loyalty on regularly, Takapuna has secured the top spot on our list of go-to places for an evening’s entertainment in Auckland. We suspect this is due to an influx of fantastic flavour to the Takapuna ‘hood over the last few years. You could be forgiven if you blinked and missed Takapuna's food scene rise to ‘hospitality heavy-hitter’ status, so we’ve put together a short list of our favourite spots. Burger Burger in Fortieth & Hurstmere is fast, friendly and full of fun! With a well-earned cult following among young Aucklanders, the menu has something deliciousfor all the family. The kitchen is open from 11 am, so it’s a perfect spot for movies and shows that fall in between meal times. Tok Tok is a local favourite with a fantastic Asian fusion menu, a stone’s throw from Berkeley Cinema and the Bruce Mason Centre. The food here is authentic, fresh and memorable. We love the Yellow Chicken Curry and the Crispy Half Duck, with a bowl of rice and a roti for the table. If you’re short on time, you’ll have to come back for the delicious Matcha Molten Chocolate Fondant, as it needs 20 minutes to cook!
El Humero. This Columbian wood and charcoal-fired barbecue joint, also in Fortieth & Hurstmere, is every meat lover’s dream. Perch up at the bar with a glass of wine and make your way through the waiter’s recommended cuts of meat with a variety of their tasty sauces and sides and you’ll be dreaming about the flavours for weeks to come. Yum! When Nanam brought authentic Filipino cuisine to Takapuna in 2018, locals couldn’t have been more thrilled. Hospitality here is unmatched as the staff warmly run diners through this unique cuisine in a way that makes it feel like home. We highly recommend their pre-theatre menu, designed for Bruce Mason patrons and includes three courses (tapas, main and dessert) for $40 at rapid pace upon presentation of your ticket. Allow at least an hour, add a glass of wine for $10 and use the time to plot your next visit, like we did. If you’re in a rush and you’re looking for something tasty takeaway that can be ordered ahead – Ramen Lab has legions of fans, and the Curry Laksa at Mamak Malaysian is, we think, the best in Auckland. The Lamb Chawarma at Fatima’s is a lifelong favourite of my generation, and well worthy of mention too. The exceptional quality of Takapuna dining must be contagious because it’s spreading far and wide. North Shore patrons are being spoiled for choice with the very recent arrival of Goodside at Smales Farm and Milford’s very own natural wine bar, Cavavin. There is much to celebrate, so buy some tickets, book a meal, and you won’t look back. You heard it here first!
I L OV E TAK AP U N A. C O. N Z
THE ART OF AUGUST
On until 23 Aug Anna Miles Gallery
Cat Fooks Sprung From The Soil Sprung From The Soil is a translation from the German word Wahneinfall, meaning delusion intuition. For Fooks the phrase conjures up the heady, irresistible terrain of painterly spontaneity that exercises her imagination.
WORDS — Aimée Ralﬁni
Opening late Aug The Vivian Matakana
Wanda Gillespie Solo Show Through her contemporary wood carvings Gillespie questions the nature of reality. Using real and invented historical facts she creates her own world, the characters and artefacts of which form the body of her work.
The light around this time of year is so beautiful, it’s frozen in twilight. Elongated shadows stretch across winter surfaces, like cold long ﬁngers wrapping around exposed skin. If you’re up early and enjoy walking, you’ll likely catch the morning fog, still nestling in suburbia, reluctantly dissipating as the winter sun eases into the day.
Podcasted interview with artist at artache.com
Marie Shannon Love Notes Billboard Campaign Marie Shannon is one of New Zealand's most singular and noted photographers. In this campaign, love notes shared between the artist and her late partner have been photographed and changed into artefacts of memory, love and loss. Keep an eye out for these works blown-up on giant digital billboards around Auckland's cityscape.
This August’s visually stimulating activities are perfect for lovers of art and companionship. With the MAGS Art Show, the Waikato Contemporary Art Award, and the Art Ache Winter Billboards, there is plenty to see outside the usual gallery setting. However, if you’re in the mood for solitude, there are many fabulous exhibitions up around the city too. Here are this month's picks.
16–18 Aug Mount Albert Grammar School
MAGS Art Show The sixth MAGS art show kicks off on Friday 16 August. A must for anyone interested in seeing a vast range of artwork by both students and professional artists. All proceeds go to supporting the school. A fabulous evening out, with something for everyone to enjoy.
3 Aug – 10 Nov Museum Te Whare Taonga o Waikato
Waikato Contemporary Art Award This year the awards have been judged by renowned photographer Dr Fiona Pardington, who has selected 53 works by 51 artists nationwide. A lovely way to spend a winters day, driving through the countryside to experience a selection of the best contemporary art New Zealand has to offer.
Marie Shannon courtesy of Art Ache and Trish Clark Gallery
ART & ABOUT
What's On in August WO R D S — M YA C O L E
Above: Once Upon A Time In Hollywood. Right: Ataahua Fashion Week.
15 Jul-8 Aug 5pm Studio One Toi Tū 1 Ponsonby Rd
10 Aug 7pm Auckland War Memorial Museum The Auckland Domain
Exhibition: Of Journeys Between Two Places by Michelle Mayn Of Journeys Between Two Places by Michelle Mayn is a series of delicate mnemonic works made during travels between Hokianaga, Aotearoa, and Manhattan, New York. Mayn combines harakeke (flax) fibres with material using traditional Māori weaving, binding and knotting techniques. Mayn assembles the elements together in a final installation to explore space and scale, while highlighting the beauty of the materials. The opening will be held at Studio One Toi Tū, don’t miss the chance for a first peek at the works.
15 Aug 7:30pm Academy Cinema 44 Lorne St, Auckland
Once Upon a Time in Hollywood: Open Night Join Academy Cinema for the much anticipated opening of Quentin Tarantino’s new film, Once Upon A Time In Hollywood. Once Upon a Time in Hollywood visits 1969 Los Angeles, where everything is changing, as TV star Rick Dalton (Leonardo DiCaprio) and his longtime stunt double Cliff Booth (Brad Pitt) make their way around an industry they hardly recognise anymore. The ninth film from the writer-director features a large ensemble cast and multiple storylines in a tribute to the final moments of Hollywood's golden age. For further information and to purchase tickets you can visit the Academy Cinema website.
Ataahua Fashion Week 17 Aug Ataahua Fashion Week is one you don't want 10am to miss! Ataahua Fashion Week is a high Kelmarna class fashion show creating a platform for Community young Māori, Pacific Islanders and other New Gardens Zealanders to represent their culture and talents 12 Hukanui on a national stage. Promoting and supporting Crescent diversity within the fashion industry. AFW will come alive on 10 August with beautiful designs showcased, internationally recognised models, good entertainment and a lot of love and support for our country, our home, our people. Ataahua is proud to announce that they will be supporting I AM HOPE, a NZ based charity who strive to change the way New Zealanders feel, think, talk, act and behave in relation to suicide and mental health. Purchase tickets at the Eventbrite website.
Organic Gardening Basics: Fruit trees and pruning The six-part Organic Gardening Basics course with Judy Keats will teach you all the basics to successfully grow organic food at home. Perfect for newbie gardeners or anyone wanting to improve their knowledge and skills in the garden with an expert tutor in organics. Book in for individual sessions, or the whole course. Starting at the beginning with choosing the best fruit trees for your garden, this session will teach you how to care for new and existing fruit trees for optimal production, including the theory and practice of both pruning and training. Judy Keats is a permaculturist, organic systems educator, and community garden mentor and advisor, with more than eight years' experience establishing, coordinating, and teaching in community gardens across Auckland. For the full dates and activities please visit the Kelmarna Community Gardens website.
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Left: Wisdom of the Moving Body. Above: Aldous Harding. 22 Aug 7am-9am Mercury Theatre 9 Mercury Lane, Newton
Women of Influence: Auckland Speaker Series The Women of Influence Speaker Series is an opportunity for people all over New Zealand, who aspire to make a significant contribution to their community, to fully realise their own potential by learning from some outstanding leaders who have done just that. Join a group of inspiring women for a networking breakfast, and hear from some of our amazing speakers including: Karen Walker (fashion designer), Kanoa Lloyd (TV anchor for The Project), Jess Quinn (health and wellbeing advocate), Evie Kemp (interior designer), and Jess Daniell (food guru). You can purchase tickets from rollerdigital.com
24-25 Aug 9am-3:30pm Eden Garden Society 24 Omana Ave Epsom
Annual Tulip Festival Be dazzled at the Annual Tulip Festival at Eden Garden. Eden Garden will be showcasing 16,000 flowering tulip bulbs during its annual Tulip Festival, 24-25 August! Great day out for the whole family with children's activities, gourmet barbecue, art exhibition, music, and much more! Don't miss this spectacular event set over two days. Cost of entry is $12 for adults and $8 for seniors. Free for Eden Garden members and children aged under 12!
25 Aug 10am-4pm Alexandra Park Raceway Greenlane, West Auckland
Auckland Vintage Textile Fair An annual event of a wonderful array of all things that are genuinely vintage. Textiles, 1970's and older, and all for sale. This includes men's and women's clothing, shoes, hats, handbags, buttons, trims, textiles, patterns, lingerie, upholstery fabric, threads, sewing equipment, embroideries, linens, lace, jewellery, fabric, accessories, and more. All genuine, no upcycling, and no reproduction. This is the largest fair of its type in Australasia, so make sure to get along. Tickets are $10 and you can pay at the event.
30 Aug 7pm Jubilee House Parnell 545 Parnell Rd
Psychoanalysis & Poetry Hosted by New Zealand Institute of Psychoanalytic Psychotherapy, this theme will be introduced by Dr Gloriana Bartoli and experienced by the audience with the participation of Courtney Sina Meredith, a poet.
30 Aug-1 Sep Mana Retreat Centre 608 Manaia Rd, Coromandel
Wisdom of the Moving Body Wisdom of the Moving Body is a weekend retreat with Sacha Paddy and Neal Ghoshal at the stunning Mana Retreat Centre in Coromandel. Our bodies are designed to move and they love to move! Dynamic movement practices such as yoga and 5Rhythms dance involving non-habitual movement, are now known to be especially beneficial for our holistic health. When we move our body we not only feel physically enlivened, but our moods can lighten and shift, our mind can feel more spacious and we can connect with a sense of our soulful being. The simple act of engaging in conscious movement practices has a profound effect on every aspect of our life and living. This is the power and wisdom of the moving body. This weekend, with the guiding lights of 5Rhythms dance and yoga, we open doorways to the inherent intelligence of our being and our own transformative potential. This workshop is accessible to all those with a willingness to move. More information and tickets available from manaretreat.com
1 Sep 7pm Power Station 33 Mount Eden Rd
Aldous Harding - Auckland Tour Following the release of her mighty, critically acclaimed third album Designer, NZ singersongwriter Aldous Harding sojourns home for a nationwide tour this August. Backed by a full band, Harding will perform at Auckland’s Powerstation on 31 August and 1 September. With the 31st sold out, make sure to secure your tickets to the other performance. These are Harding’s only New Zealand shows for 2019. Don’t miss the chance to experience her enchanting songbook, live and in person. Tickets available from the Live Nation website.
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ART & ABOUT
What's on at the...
Iris: A Space Opera By Justice
2040 22 August — G, General Release Award-winning director Damon Gameau (That Sugar Film) embarks on a journey to explore what the future could look like by the year 2040 if we simply embraced the best solutions already available to us to improve our planet and shifted them into the mainstream. Structured as a visual letter to his fouryear-old daughter, Gameau blends traditional documentary with dramatised sequences and high-end visual effects to create a vision board of how these solutions could regenerate the world for future generations.
ESCAPE FROM NEW YORK 23 August — R16, Academy Cinema This is a part of the special series of John Carpenter Cult Classics at the Academy. In 1997, a major war between the United States and the Soviet Union is concluding, and the entire island of Manhattan has been converted into a giant maximum security prison. When Air Force One is hijacked and crashes into the island, the president (Donald Pleasence) is taken hostage by a group of inmates. Snake Plissken (Kurt Russell, pictured above), a former special forces soldier turned criminal, is recruited to retrieve the president in exchange for his own freedom. For more information please visit academycinema.co.nz
IRIS: A SPACE OPERA BY JUSTICE 26 August — TBC, Event Cinema, Queen Street The band Justice has created a unique live performance filmed especially for cinemas. Adapted from the live show Woman Worldwide, widely considered to be one of the greatest electro concerts ever produced, Iris: A Space Opera by Justice is a totally immersive visual and auditory experience. The concert film is preceded by a documentary that goes behind the scenes of this extraordinary show. Director André Chemetoff, Armand Beraud. Cast: Gaspard Augé, Xavier de Rosnay. For more information please visit eventcinemas.co.nz
APOLLO 11 29 August — G, General Release A cinematic event fifty years in the making. Crafted from a newly discovered trove of 65mm footage, and more than 11,000 hours of uncatalogued audio recordings, Apollo 11 takes us straight to the heart of NASA’s most celebrated mission—the one that first put men on the moon and made Neil Armstrong and Buzz Aldrin (pictured left) into household names. Immersed in the perspectives of the astronauts, the team of Mission Control, and the millions of spectators on the ground, we vividly experience those momentous days and hours in 1969 when humankind took a giant leap into the future. V ERV E M AGA ZIN E .CO.N Z
Tony Lane Between Heaven and Earth 3 - 31 August 2019 Opening Friday 2 August 5.30-7.30pm “While staying near Te Kaha in the eastern Bay of Plenty earlier this year, I reread Judith Binney’s biography of Te Kooti, Te Kooti Arikirangi Te Turuki, Redemption Songs. The countryside we travelled through to get there – the pumice country of Rotorua, the Kaingaroa plains stretching out, with the Urewera Hill country lying on the horizon, its intimate relationship with the coast – allowed me to connect with the book in a way I hadn’t on first reading. What struck me most about Te Kooti’s writing was his profound empathy with his surroundings, both in the geographical sense and in a more general metaphorical way – his shared identity with this world. It led me to think of our contemporary issue of climate change and our part in it. It reminded me of our need to connect with the natural world, the one we alienate ourselves from – at our own peril. These paintings, Between Heaven and Earth, are an attempt to reveal the beauty of the natural world and to reach beyond it to an ideal one, a heavenly one that lies in parallel, on the periphery of our vision.” - Tony Lane, July 2019
15 putiki street, grey lynn, auckland 1021 3780588 firstname.lastname@example.org orexart.co.nz
ARTWORK CLOCKWISE FROM TOP:
Drop of Water (2018) gold leaf and oil on board 480 x 525mm Between Heaven and Earth (2019) oil on board 740 x 835mm Earth to Heaven II (2019) oil on board 358 x 417mm Cloud (2019) gold leaf and oil on brd 1060 x 1250mm
ART & ABOUT
SECOND CRUMMING WORDS — JAMIE CHRISTIAN DESPLACES
Earlier this year it was announced that New Zealand’s loveliest of legends, Annie Crummer, would be reprising her role as the Killer Queen for the Auckland season of smash-hit comedy musical, We Will Rock You. The Ben Elton-penned play, with original music overseen by Queen’s Brian May and Roger Taylor, has enthralled more than 16 million souls around the world since its 2002 inception, belting out some of rock’s most iconic numbers such as ‘Bohemian Rhapsody’, ‘Don’t Stop Me Now’, and ‘Killer Queen’.
Not that Annie’s a stranger to rubbing shoulders with superstars, having toured with and opened for the likes of Michael Jackson, Sir Paul McCartney and Sting. On the scene since the tender age of 16, Annie’s pop career now spans four decades, her awards including Best Female Artist at the 1993 New Zealand Music awards along with a nomination for the same title at Australia’s ARIAs three year later. Her greatest hits album, Shine, was released in 2002, featuring favourites like ‘Language’ and ‘State of Grace’.
As for the play’s “evil” Killer Queen character, Annie chuckles that she hasn’t mellowed over the years, still every bit the “tyrant” and the “bitch”, traits that could not possibly be any further from those of the warm-hearted woman who plays her. It’s a part that Annie pretty much made her own—at least in the southern hemisphere productions—first time around when touring New Zealand, Australia, Asia and South Africa between 2003-2008, but she admits to still being nervous about revisiting the role.
“Musicals aren’t really what I do,” says Annie. “You know, I’m just a solo artist, and have been for a very long time. But every once in a while, I like to find new challenges, to freak myself out! How else are you going to learn?”
“I didn’t expect to get the call, but I was thrilled, if a little bit scared,” beams the soulful songstress, “My heart was racing. You have to commit to every show, as soon as you step on stage because she’s just such a fiery character. But I do love it, testing out that side of my abilities.”
“I learnt the script phonetically, like I learn a song,” says Annie. “It took a really long time to really understand the words, and, most importantly how to get the inflections right so that I could fool people into believing that I knew what I was doing! I now know how to use it to my advantage, it really makes me focus, so I embrace it. Without it, I don’t think I’d be the performer that I am.”
Recalling her original audition, Annie humbly jokes that there were plenty of women that could play the role but she was the only one willing to get up at 9am on a Sunday morning, channelling everyone from Tina Turner to Shirley Bassey to her drag queen friends (“I chucked them all into to mix and sort of carried them with me!”). The “endless comedy show” of working with Ben Elton are among many of Annie’s standout moments, but few experiences match flying to London to record ‘Another One Bites the Dust’ at Roger Taylor’s studio for the We Will Rock You soundtrack, with the ghost of Freddie Mercury singing into her ear. “I got to sing with the original multi-track, and Freddie’s voice was right there. I just had to keep breathing, keep my cool, but inside there were all these excited little volcanoes!”
Such challenges are compounded by the fact that Annie also has dyslexia, a condition that remained undiagnosed throughout her early life.
It’s become your superpower? “Yes, absolutely!” Annie sees the upcoming shows as a chance to “prove myself again, to myself”. “There are a lot of expectations. It’s a different production, with different people, in different times. I’m different, you know. I’m a different version of myself.” We Will Rock You will be performed at the Bruce Mason Centre from 20 August – 7 September.
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Eleanor Oliphant Is Completely Fine Gail Honeyman No one’s ever told Eleanor that life should be better than fine. Meet Eleanor Oliphant: She struggles with appropriate social skills and tends to say exactly what she’s thinking. Nothing is missing in her carefully timetabled life of avoiding social interactions, where weekends are punctuated by frozen pizza, vodka, and phone chats with Mummy. But everything changes when Eleanor meets Raymond, the bumbling and deeply unhygienic IT guy from her office. When she and Raymond together save Sammy, an elderly gentleman who has fallen on the sidewalk, the three become the kinds of friends who rescue one another from the lives of isolation they have each been living. And it is Raymond’s big heart that will ultimately help Eleanor find the way to repair her own profoundly damaged one. Milkman Anna Burns In this unnamed city, to be interesting is dangerous. Middle sister, our protagonist, is busy attempting to keep her mother from discovering her maybe-boyfriend and to keep everyone in the dark about her encounter with Milkman. But when first brother-in-law sniffs out her struggle, and rumours start to swell, middle sister becomes 'interesting'. The last thing she ever wanted to be. To be interesting is to be noticed and to be noticed is dangerous. Milkman is a tale of gossip and hearsay, silence and deliberate deafness. It is the story of inaction with enormous consequences. My Year of Rest and Relaxation Ottessa Moshfegh This is a novel about a young woman's efforts to duck the ills of the world by embarking on an extended hibernation with the help of one of the worst psychiatrists in the annals of literature and the battery of medicines she prescribes. Our narrator should be happy, shouldn't she? She's young, thin, pretty, a recent Columbia graduate, works an easy job at a hip art gallery, lives in an apartment on the Upper East Side of Manhattan paid for, like the rest of her needs, by her inheritance. But there is a dark and vacuous hole in her heart, and it isn't just the loss of her parents, or the way her Wall Street boyfriend treats her, or her sadomasochistic relationship with her best friend, Reva. It's the year 2000 in a city aglitter with wealth and possibility; what could be so terribly wrong? WO R D S — G O O D R E AD S V E RV E M AGA ZIN E .CO.N Z
HOROSCOPES WO R D S & I N S P I R AT I O N — M AN I S H K U M AR AR O R A
ARIES 21 MARCH — 19 APRIL
LEO 23 JULY — 22 AUGUST
SAGITTARIUS 22 NOVEMBER — 21 DECEMBER
You are seeing past relationships and expectations in a different light and redefining what it is you now want and need from your connections and your studies. New information can surface that shines a light on a past matter, or there can be a connection made with someone from your past. You should reorganise your financial strategy, avoid extravaganza, give importance to priorities in life and save for the future.
This month brings strong and enthusiastic energy to your domestic projects and home life. You’re generally in good shape when it comes to your close relationships as well animating romantic relationships, firing up feelings towards someone, and inspiring you to create, share, and connect. There is more fire, passion, and motivation to express yourself in unique, special ways, and more courage to chase your heart’s desire.
You’re feeling especially optimistic about your work this month, and you’re being received in a wonderfully charming light. It’s easy to rally up support now. Careerwise your power to attract attention boosts your position amongst the favoured but beware competition can be stiff. Any crisis occurring in your work at this time is simply clearing the way towards better work conditions.
VIRGO 23 AUGUST — 22 SEPTEMBER
CAPRICORN 22 DECEMBER — 19 JANUARY
TAURUS 20 APRIL — 20 MAY
You can feel particularly impassioned and motivated to learn, share ideas, and work on pet projects. You may come across a little abruptly at times, but you have a lot going on and much to keep you busy and engaged. Being around other people in groups may be how you feel best going into August, but as the month rolls on, you may want to be by yourself more, needing to re-energise with some rest and retreat.
This can be a good time for self-discovery as well as assistance and support of others. You may get a chance to make peace with the past in some significant manner. It’s a good period for refocusing and re-establishing yourself and your goals. This month helps to soften your disposition and aids efforts to enjoy yourself, pursue your wishes, and 'make nice' with people in your life.
You've likely been focused on your career and life path, but in August focus could shift to your hopes and dreams, your friends, and pursuing causes. You'll have more energy and drive for your hobbies and just having more of a good time, wanting to get out more with people instead of staying at home. You may want to try new things and explore in a less serious, more curious way.
LIBRA 23 SEPTEMBER — 23 OCTOBER
AQUARIUS 20 JANUARY — 18 FEBRUARY
GEMINI 21 MAY — 20 JUNE
This is a time for making decisions and correcting imbalances in your life, particularly if you’ve been overly tied up with your daily affairs and living in your mind a little too much. You have a need to live and love more freely rather than spending too much time worrying about problems. Travel or connections made with people from vastly different cultures than your own can be enjoyable and beneficial.
You’re more assertive and opportunities that emerge are a little clearer and more straightforward. You pay more attention to personal needs and wants, your image, appearance, and health. Personal magnetism moves up a notch. People notice you, want you, and want to be around you. You are more interested in the long term when it comes to love, although, friendship and camaraderie assume more importance during last week.
Financial matters seem very promising this month, but be careful that you don’t overdo spending or purchase large ticket items that you are likely to regret later. The job front will be successful and you may hear news you’ve been waiting to hear. You will be the most charming this month and let the positive energy keep flowing. Close relationships will benefit greatly.
SCORPIO 23 OCTOBER — 21 NOVEMBER
PISCES 19 FEBRUARY — 20 MARCH
CANCER 21 JUNE — 22 JULY
This is a strong month for accounting work and taking charge of your intimate or financial life. The desire for recognition of your performance can be stimulated. Unhealthy dependencies need to go. While some of you could be experiencing real conflicts with a partner or best friend, others may be actively working to improve partnerships. Relationships that have been too restrictive, tense, dull, or negative need to improve.
It’s not the most decisive month, but future decisions will be stronger if you take the time to reflect now. You might take this time to reassess your longer-term goals, group associations, friendships, educational situation, and communication projects. Your personal attraction is strong. Conversations with friends can be inspiring and stimulating. There may be opportunities to meet someone special through groups, acquaintances, and networking.
You can be looking at money matters from a new and helpful perspective and motivation to turn over a new leaf regarding finances and relationship expectations can be strong. Turn your attention to things you already have and think about how you can rework or recycle them for best results. All-new endeavours look very appealing, it’s better to finish what you started before moving on.
M AN I S H@ M AN I S H A S T R O L O G E R. C O M
Fantasy Surrealism 15-27 August International Art Centre In this exhibition, Polish born, Perth-based Henryk Szydlowski celebrates over 40 years of success as a leading professional artist. Here we have a collection of paintings which joyfully embody the unique skills and compositional sophistication of a contemporary master. Szydlowski sees himself as a storyteller who adopts the canvas as his theatre. Setting symbols of real-life objects against planes of vibrant colour, accentuated with glazes and highlights of gold and silver leaf, Szydlowski's paintings reverberate with a unique and artisically glamorous energy. These elements, long associated with his work, are powerfully evident in this latest collection. Henryk Szydlowski, Magic of the Woman in the Red Hat, Oil on canvas, 100 x 75 cm, $17, 950
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Old School WO R D S — J AM I E C H R I S T I AN D E S P L AC E S
Sherab Palmo was 54 by the time she ﬁnally enrolled to study midwifery, but she’s never been too far from the business of raising babies or helping deliver them into the world, “supporting friends in labour and birth, as a layperson”.
“Since my adolescence I always wanted to become a midwife, but around that time you had to first train as a nurse, which did not appeal to me,” she says. “When direct entry to midwifery began I was busy with my babies, and was later a single parent for nine years.” During the 1980s, Sherab was also involved with the home birth movement, rallying “to gain autonomy for midwives”. “There was no social media then, everything took time and considerable planning to protest and petition the government,” she says. “I was fortunate to be supported in home birth antenatal classes when expecting my second child by Joan Donley, who spearheaded this movement in Aotearoa and pushed for midwives to be the independent practitioners they are today.” The first time Sherab did eventually apply to study she had to delay again as she and her partner “became whangai parents to a new-born nephew”. Her rich life experience also includes living and studying in a Tibetan Buddhist temple, carpentry, circus performance and caring for the elderly. “As a mature age student, you are bringing life experience and maturity with you that is so helpful when coping with the stress of a university degree,” she says. “You have more self-discipline and confidence.” According to Educational Central, mature age students account for around half of the domestic student population, while at Te Wānanga o Aotearoa, the country’s largest foundation education provider, they make up a massive 83 percent. However, though between 1995-2005, the number of students aged 40 or over tripled, over the next eight years, the number of such enrolments dropped by five percent. Research by the New Zealand Union of Students’ Association and Grey Power found a 43 percent drop in students aged 55 and over after 2008. Reasons for the fall in numbers include cost (even the government’s 2018 fees-free scheme hasn’t lured as many students as hoped), family commitments and a lack of self-belief. “Juggling whanau is definitely the most challenging for the many mothers in our cohort,” says Sherab. “I waited a very long time before beginning to study knowing the commitment needed impacts on whanau. It is important to have good supports for childcare when on call, you need back-ups for your back-ups!”
Sherab says that at the beginning of her studies, she found it difficult to accept that she couldn’t “keep all my jugglingballs in the air”, and soon realised that she needed to learn to prioritise different things at different times. “Relationships need nurturing when under stress,” she says. “I make a point of regularly spending time with my partner, we go for a cross-country run and all-season swim at our beach every Sunday which also keeps me fit. Unless I am at a birth I spend each school morning with my seven-year-old. We eat our breakfast and he reads his school readers as we drive to the school bus. It is about the only time we are on our own together, so I try to make it quality.” In order to accommodate such needs, many educational establishments offer the likes of weekend and/or online tutorials. Nearly half of Massey University students across its three campuses are ‘distance learners’, meaning lectures are video recorded to be sent to them the same day. Alison Dow, director of Pou Aroha Student Support, says that such options not only gives mature-age students greater flexibility, but enables them to learn “new IT skills that will be useful to them in employment”. “Learning to use technology has been quite a challenge for me,” admits Sherab. “It takes me much longer to type up assignments. I learnt the hard way to back up all written work and more than once have missed deadlines because I missed the ‘commit button’ below the ‘submit button’. Thankfully, many of my colleagues are savvy and are far more patient than my sons when helping me out!” As Mark Oldershaw, DCE of the Eastern Institute of Technology notes, with an ageing population, “the traditional classroom environment may not be the best fit” something that “we all need to give some collective thought to”. As for Sherab, as demanding as her degree can be, studying later in life is something that she would certainly recommend to others. “Some hospital staff tell me my age is when midwives are thinking of getting out of the profession, not in,” she says. “They don’t feel as young at the end of their career as me at the start of mine. If you have the desire to retrain, or start a new pathway in life, then absolutely take hold of your dream.”
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BARADENE COLLEGE OF THE SACRED HEART WO R D S — J E N N A M O O R E
Baradene College is something of a landmark in Remuera where it’s educated and empowered young women for over 100 years. Since 1909 Baradene is a state-integrated Catholic school for girls from Year 7 to Year 13. It was established in 1909 by The Society of the Sacred Heart—a religious society founded by Saint Madeleine Sophie Barat. “The society began in France at the time of the French Revolution,” says Baradene’s principal, Mrs Sandy Pasley. “Sophie’s brother was educated and she wanted the same opportunity for herself. Her brother educated her and it then became her dream to empower young women through learning.” The Five Goals of a Sacred Heart Education The society has sister schools in 42 countries all underpinned by the same goals: 1. A deep respect for intellectual values. 2. A personal and active faith in God. 3. A social awareness which impels to action. 4. The building of community as a Christian value. 5. Personal growth in an atmosphere of wise freedom. “I visited seven of our schools in the United States recently and it’s incredible to see those same goals in San Francisco, Los Angeles, and New York at the sister school Lady Gaga attended,” says Sandy. “Every year we all focus on a particular goal and we meet with our three Australian sister schools to share what we’ve done to live out that goal.”
The Buildings The main building is Duchesne which, true to the school’s heritage, is based on French design. The original homestead – Mitchelson House and the stables - belonged to an Auckland mayor. “He didn’t want to sell it to the sisters so, discovering he was keen on horse racing, they imported a French stallion for him and he sold to them!” says Sandy. Inspirational Women “We’ve got that inspirational past to build on. The sisters were the educators in the past; a few sisters still live here, they no longer teach but are an important part of our community. I’m the fifth lay principal at Baradene; as an educator of the Sacred Heart I’m passionate about education for women and ensuring they’re empowered and given confidence,” says Sandy. Happy Students There is a maximum roll of 1,200 students at Baradene. “I love the girls’ happiness. They love school and they do well,” says Sandy. “I think having faith makes a difference. Believing in something, being able to pray and give your anxieties and concerns a different focus. I think it helps young people.” High Achievers Baradene offers academic opportunities, sports and performing arts. “The girls achieve highly because of their attitude, plus we have amazing teachers,” says Sandy. “We do well academically and are consistently rated a top school in Auckland. Our girls cycling team is top in New Zealand and we won the national football title last year.”
B AR AD E N E. S C H O O L. N Z
Educating and empowering confident young women
Travel Opportunities and Social Awareness “The girls can go on exchange to our sister schools during their holidays, then their ‘sister’ comes here and last year we also established teacher exchanges,” says Sandy. “Students assist in rest homes, food banks, and lower decile primary schools and recently a group went to East Timor to help at a school there. It opens their eyes to need and it gives them a sense of responsibility.”
"I think having faith makes a difference. Believing in something, being able to pray and give your anxieties and concerns a different focus. I think it helps young people.”
Religious Education Religious education is part of the curriculum. “We teach it in a way that encourages critical thinking - it’s about questioning, finding out and being influenced. The girls study different religions and have visited other places of worship such as mosques and synagogues,” says Sandy. The essence of Baradene has helped shape alumnae such as businesswoman Dame Rosanne Meo, vascular surgeon doctor Lupe Taumoepeau, Judge Claire Ryan, opera singer Marlena Devoe, landscape designer Xanthe White, QCs Antonia Fisher and Maria Dew, fashion designer Emilia Wickstead, and Helene Quilter, the country’s first female Secretary of Defence. And with a brand new building featuring a music department, hockey turf, and 150 carparks, Baradene College of the Sacred Heart is preparing to guide even more extraordinary young women into adulthood.
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EDUCATION Brain Food: Apps for Education A variety of recent and established apps have the ability to enhance all levels of education, from learning a new language to taking handwritten notes to signing permission slips online. After a bit of research, we discovered some of the best, most downloaded apps that the App Store has to offer. These four apps are as fun as they are functional! LOOP LOOP makes life simple by helping you discover all the best family fun in seconds. LOOP allows you to find, book, save and even pay for events and activities that are perfectly suited to your children. Less time searching and more time finding the fun. Notability A number of scientific studies have proven that there is a link between writing by hand and the ability to remember content. However, in an increasingly digital world, it can be preferable to access your notes on your computer or tablet. Notability is a note-taking app perfect for teachers, students and professional use. It can also be used to annotate documents and photos, record lectures, sketch ideas and more. iCloud ensures that all notes are up-to-date and synced. It’s a perfect app for those who prefer taking notes by hand but don’t want to waste paper or lose track of notebooks. This app is available across all iOS platforms but seems to work particularly well with the iPad and Apple Pencil combination.
APP-TIVATE THE BRAIN WORDS – CLAIRE SCOTT
Duolingo Do you want to learn a new language in your spare time or need additional help in a foreign language class? Duolingo is a free app that offers English-speakers courses in over 30 different languages. The app uses lessons, often in game format, to deliver a fun and personal language experience to users. Duolingo tracks your progress and encourages you to keep learning with rewards. Instead of just focusing on reading, lessons include writing, speaking and listening to help learn languages from all levels. If you already have experience in a language but want to learn more, you can take an entrance test to place you at the correct starting level. Quizlet This app has already been around for a decade and has used that time to prove itself as one of the best study platforms available. Quizlet, also available in website form, offers over 300 million study sets, making it easy to find and access free study materials for nearly all subjects and levels. Students can revise by creating their own flashcard sets or finding one that already has the information they need. Collaborate with your classmates to get the best notes and study with flashcards, games and more.
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Epsom Girls Grammar School Now in its second century, Epsom Girls Grammar School (EGGS) provides a broad and deep curriculum for 2,200 students in years 9-13. The school places emphasis on strong, professional learning relationships between teachers and students in an inclusive learning environment. The school values student agency and critical engagement.
Each year senior students achieve at high levels in NCEA. The NZQA 2018 comparison report against other decile 8-10 schools (EGGS is a decile 9 school) shows that at each Level of NCEA EGGS students performed above the comparison group (Level 1: 7.5% above; Level 2: 10% above; Level 3: 10.7% above and in university entrance, 15.6% above). Endorsement rates at Merit and Excellence are high, especially important in Year 13 as they contribute valuably to ranked scores required for entry into university degree courses. Epsom graduates go on to universities all around the world, including Australia, Britain and the United States. In 2018, 72 NZ scholarships were gained across 21 subjects. This demonstrates that a student can achieve at the highest level right across the curriculum. The co-curricular programme is an important part of the educational experience at Epsom. With over 40 sporting codes, over 40 arts and cultural activities, and a range of learning and community groups, it is hoped that every student can find an activity to suit their interests and skills. Service is an important feature of the student leadership system, with senior students taking on substantial leadership roles within the School. Currently the New Zealand U19 World Cup Lacrosse Team is competing with members including three current Epsom students, and two alumnae, as well as teacher Rosie Gunn who is the head coach. Each year the school has a large number of age level national representatives across a range of sports. EGGS students are ready to learn and to engage critically with their learning; to develop and show courage, compassion, curiosity and communityâ€”the four school values. If you would like to know more about Epsom Girls Grammar School visit eggs.school.nz or the Facebook page: facebook.com/EpsomGirlsGrammarSchool
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HOW TO STUDY
Without Ruining Your Neck & Back
Sarah Boughtwood 50 East Coast Rd, Milford | 021 139 7270 | sarahboughtwoodosteopath.co.nz
Desk First off use a desk, not the couch or lying in bed with your laptop. Get a desk that is suited to you. Try them out in store and donâ€™t order online (same as your chair). Your desk needs to be at a correct height for your needs. This means the desk needs to be at a height where you can sit comfortably, is not too tall or short. I love standing desks but it is not the standing element I love, it is the adjustable height. I always recommend a combination of sitting and standing at the desk. It is the movement that is important. Sitting or standing for eight hours is not ideal, but chopping and changing is hugely beneficial. Move your body. Work out a combination that suits you best. Stand for an hour, sit for 20 minutes then repeat, for example. Chair Same as the desk, try it in store. Is it comfortable? Does your lower back feel supported? Is your upper back touching the chair or are you leaning forwards? Adjust the chair to suit your needs. Back tilt, seat height and so on. Computer Screen Have your computer screen at eye level so you are not looking down. If you use two screens, do you dominantly use one screen? If so put that screen directly in front of you, so you are not turning your neck and it remains neutral most of the time.
Breaks I can not stress enough the importance of breaks. This not only is to give your brain a break but a chance to get up and move your body. Ideally every 20 minutes stand up, roll your shoulders and stretch your neck. Then every hour walk a length of the house or office to wake your muscles up and get the blood flowing. Try setting a timer on your phone or computer to help you take breaks. Posture Take note of your posture. Are you slouched, shoulders rolled forwards, upper and lower back not touching the chair, elbows supported, wrists extended? When studying or working for long periods it is important we take note of our posture and correct it as well as we can. Remind yourself by putting a post it note on your screen. Work Space Create a work space that is minimal and not distracting. I love when my desk does not have much on it gives me a clear head and no distractions. A blank canvas to get things done. I also write myself a list of everything I need to get done. Get It Sorted If you are suffering from aches and pains, book into your local osteopath to get them fixed. Study and work is important. So donâ€™t let pain hold you back. You want to be focusing on your work, not your pain.
AGE SCHOOL Takapuna is home to a ﬁrst of its kind boutique green urban school ready to revolutionise education.
AGE School is a boutique urban school in Takapuna, designed for children who thrive in smaller class sizes. A place where care for each other and the environment goes hand in hand with learning that goes well beyond the national curriculum. Combining the best of New Zealand’s approach to education with the latest thinking from international education innovators, our learning model is designed to let your child embrace who they truly are – not what traditional education thinks they should be. To unlock this potential, our learning coaches team up with NZ innovators and inspirational business people to mentor students on projects that stretch them well beyond the four walls of a classroom. This helps students understand how important technology, entrepreneurial thinking and creativity are in the world they’re growing up in, and gives their work that much more meaning.
Reimagining the school environment
” 9 Huron Street, Takapuna, Auckland 09 218 7771 | age.school.nz | email@example.com
These strengths are critical for our future world, where innovation and an awareness of the environment go hand in hand. With much of our time spent outside the school within our community and natural environment, our passion for real-world learning is a very real part of student life too. Takapuna is the first of our specially designed Green Star rated urban schools, with plans to extend AGE across NZ centres in the coming years. If your child needs a more nurturing and personalised learning environment, please get in touch. We are accepting years one through to 10 now, and will extend to senior college as our students grow with us.
LEARNING Sustainability 114
It’s a project built on passion. Passion for children, the environment and the future. Michael and Rachel Perrett have recently taken on the challenge of their lives to introduce New Zealand to the Green School way of learning.
sustainability at the core. Watching their own children, and those of others, come alive with confidence, awareness and happiness while attending the Bali school is what gave the Perretts a deep desire to provide the same opportunity, close to home.
Standing upon the picturesque landscape of the Green School New Zealand site, the Taranaki couple’s vision makes sense. Surrounded by a vista of hills, the rolling Oakura river and under the watchful eye of Mt Taranaki, the property they have selected is nothing short of inspiring.
GSNZ is scheduled to open in February 2020 for years 1 to 11. Early childhood and senior high school curriculums will be introduced as the school develops.
Stage one of the school’s campus has been designed by BOON Team Architects in collaboration with global designers and the Green School team. Construction began last month and includes three learning pods, a multi-purpose resource centre, and a services building located at the school’s entrance. The light-touch structures will be nestled amongst more than 15,000 native trees that have been planted as part of the school’s reforestation project. As the school roll grows, so too will the campus buildings. Staging the project will allow them to provide the best, most sustainable environment for not only the landscape, but the students, staff and wider community. Michael and Rachel’s inspiration comes from Green School Bali, while their desire comes from within. In 2016, the Perretts ventured to Bali for some rest, rejuvenation, and to attend Green School. Michael was battling a rare blood disorder, while their son had been finding school life in New Zealand a challenge. Very quickly, their lives began to weave a different course. Deep in the jungle of Bali was a school creating a community of learners with entrepreneurship and
Leading the education will be sought-after educator Chris Edwards. Edwards is currently the Head of College at UWC South East Asia in Singapore, one of the largest international schools in the world, with approximately 5,000 students. Of his transition from a school of 5,000 to a roll of 100, Edwards says his reasoning was simple. “The Green School project is not only visionary, but it is essential to the world we live in. “A world changing this quickly needs young people to enjoy their learning in a radical, relevant environment that fosters the skills and qualities necessary for solving the environmental and social issues that our planet faces. “The education systems that have got us this far will no longer take us to where we need to be. Green School holds onto and cherishes the best of traditional curriculum and methodology, but it also acknowledges the siren call of the future and is responding with courage, imagination and innovation.” Since the project launched six months ago, more than 60 student applications have been received, along with a further 170 registrations of interest. Additionally, over 400 educators have registered their interest in wanting to teach at the school.
For more information head to greenschool.org/nz
SMALL CLASSES & BIG VALUES For over 40 years Kadimah has provided excellent education, fostered community values, and embraced diversity amongst its students. One of Kadimah’s unique offerings is its small class sizes. Students receive individual attention and have exceptional opportunities to learn, grow and fulfil their potential in a nurturing environment. Highly experienced teaching staff, an enquiry approach to learning, and encouragement of leadership and public speaking from Year 1 has resulted in so many Kadimah graduates going on to excel at secondary school and beyond. The STEAM approach to teaching is now in its third year. Science, Technology, Engineering, Arts and Maths content is applied to all curriculum areas through hands-on learning and creative activities. Students are encouraged to embrace collaboration, solve real world problems, take ownership of their learning, and develop
an innovative mindset. Kadimah runs coding classes, robotics, Epro8, animation, writing programmes, art, music and an environment group, along with many other extra-curricular activities, and Students regularly compete in national and international STEAM events. Kadimah is the only special Jewish character school in New Zealand, and welcomes children from all backgrounds. Kadimah’s values are in-line with traditional Jewish values including social responsibility, tolerance, community and family. Environmental responsibility and sustainability are also incorporated into learning. Being a state integrated school enables any family to benefit from Kadimah’s long tradition of academic excellence. Kadimah is now taking enrolments for 2019 and 2020. For further information and a tour of the school please contact firstname.lastname@example.org 115
Students receive individual attention and have exceptional opportunities to learn, grow and fulﬁl their potential.
Strong sense of community, social responsibility and celebration of diversity.
Future focused learning. Application of meaningful science, technology, engineering, arts and maths to all curriculum areas. Encourages collaboration, critical thinking and an innovative mindset.
Enrolment is open now. Years 1 - 8 Book for a tour - oﬃce@kadimah.school.nz 108 Greys Ave, Auckland City Phone: +64 9 373 307 www.kadimah.school.nz | oﬃce@kadimah.school.nz
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Billie Fletcher featured here with Ashton, running The OA Clinic at The Strand Veterinarian
The Strand Veterinarian Creating career paths for veterinary professionals
Our community carer
The Strand Veterinarian (est. 2009), our locally owned and operated veterinary clinic has a driving vision—to grow talent. Their mission—a sustainable veterinary industry, in a time of critical shortage. Their heart project—to create career paths for veterinary professionals.
Advances in pet care
With advances in veterinary medicine extending and saving animals' lives, slip streaming veterinary specialists with The Strand’s ethos to ‘do what you would do if it was your animal’ has attracted a wealth of skills and knowledge to the now 20-strong team.
Pushing against the tide
Leading the way
TSV veterinary nurse-led programmes The Nutrition Consult (knowing the gut is the foundation of all health), The OA Clinic (for osteoarthritis sufferers and rehabilitating animals), The Dental Hygiene Clinic (over 80% of pets over the age of three years old suffer from dental disease) and complimentary Puppy, Kitten and Parasite Checks means owners, who wish their pets to thrive, can find the care and expertise they seek all under one roof (with plenty of indoor parking!). These girls are the real deal, a voice for the voiceless and champions of building a close relationship, behind their consult room doors, for you and your beloved pet.
What does The Strand Vet say?
Moving away from the financially-driven corporate-style practice, which now covers Auckland, to development of a health-driven model The Strand Vet’s team and patients' environment is carefully considered and constantly reviewed. Happy, healthy joyful carers give better care to the four and two-legged guests.
“Do we match? If you love them like we do....let the magic begin. Experience an extraordinary pet care service at ‘the little clinic with the BIG heart’.” Located beside The Paddington on Kenwyn St, Parnell with indoor parking entrance from St Georges Bay Road.
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August is Dental Month at The Strand Vets
FREE DENTAL EXAM FREE DENTAL PACK WITH TOOTHPASTE, BRUSH & TREATS* FREE LONG-TERM DENTAL ASSISTANCE FROM OUR VET NURSES*
$240 WORTH OF SANOS DENTAL SEALANT FREE WITH EVERY DENTAL PROCEDURE** Lily the dog
Can halt the progress of dental disease for up to 6 months!
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*Only available for free dental exams booked during August 2019 **Only available for dental procedures booked during August 2019
Billie’s Top 5 Tips for Canine Osteoarthritis (OA) Prevent it! Injuries and structural abnormalities can predispose your dog to OA, but early intervention can greatly lessen the severity and development of it. Recognise it! Picking up the subtle signs of OA early allows time to slow the progression of the disease and start preventative treatments. Antinol! This all-natural antiinflammatory supplement has shown amazing results in many of our OA patients in as early as 1-3 weeks. Keep them fit! Excess weight is the biggest enemy of arthritis, and will noticeably impact your dog’s quality of life. Check in! Working closely with your veterinary team ensures regular reassessment, review and adjustment of pain management and other treatment modalities.
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BOOK YOUR AUGUST DENTAL MONTH FREEBIES
The Pet Carbon Pawprint Creating a sustainable, plastic-free New Zealand has been a hot topic recently. But did you know that our beloved pets have a surprisingly high carbon footprint? Owning a dog, has an average annual carbon footprint comparable to running two SUV cars for one year. Having a feline friend in our lives is the equivalent to running a compact car continuously for a year!
An obvious problem surrounding our pets is pet wasteâ€” or poop. On average, a dog can produce up to 120kg of poop per year. This has a heavy impact on our environment due to toxic levels of pathogens that can leach into our waterways. Luckily, we now have many options to safely and sustainably dispose of our pet waste. Biodegradable and compostable poop bags made from plant starch are an eco-friendly alternative to plastic bags which can take up to 1,000 years to break down! It might come as a surprise to many cat owners that despite their natural source, claybased littler does not easily decompose. The better choice is recycled paper litter, which are much cleaner for the home and environment. Home composting of pet waste is not commonly used in our back yards but is relatively easyâ€” check out the Ensopet Pet Waste Composter Kit.
Reducing your petâ€™s carbon footprint starts close to home by purchasing locally produced products. Many local farmers' markets and pet stores make products from locally sourced ingredients. Suppliers such as Pupcakes bake exquisite doggy cupcakes (great for doggy birthday parties) and Foragenz use locally sourced and often homegrown ingredients for bunnies.
Reuse or Repurpose
By far, the most eco-friendly advice we can give to owners is to reuse and repurpose. Pet stores and online shopping are easy to indulge in. Stop those cheap easy purchases at pet retailers and see what treasure you can find at an op shop. The reverse can be done, someone's junk is another's treasure. Most charities and veterinary clinics rely on donated beds, blankets and towels. Another option for any items that you do need to throw away is to give them a new lease on life through repurposing. Some items found in the home such as torn towels, plastic bottles, or toilet rolls can be turned into fun enrichment toys. These ideas we have suggested are a starting point in our environmental consideration when it comes to our pets. We are seeing the beginning of more eco-friendly alternatives in retail stores, but the biggest contributor to the change lies with pet owners. Our pets offer us many years of love and it is entirely possible to offer our pets a healthy lifestyle as well as taking care of our environment.
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BMW M Town, TOO Hot WO R D S — DAV E M C L E O D
Passport - check, ticket - check, thermals packed - check, thrill-seeking, adrenaline-junkie attitude ready to be unleashed - check. Guess I’m ready for BMW M Town! Recently, an advertising campaign was created to embrace the monumental features and thrills that BMW M cars deliver. With emotive headlines along the likes of “Too Loud, Too Low, Too Fast,” it cleverly welcomes many of the lip-smacking BMW M attributes we’ve grown to know and adore. You know, the things that make you go 'Mmmmmm'. Anyway, now this ethos and state of ‘M’ind has been brought to life, in the shape of M Town, a place "where too much, is just right", and we were invited to the Southern Hemisphere Proving Grounds near Queenstown to find out more about it. Before heading off on our adventure, I received a package in the mail. Inside was an M Town passport, granting me immediate citizenship. Finally, someone wanted me. The flight from Auckland to Queenstown was fairly routine, a few lumps and bumps but nothing for M Town’s newest intrepid local to be concerned about. The quick shuttle ride from the airport to my hotel (the QT) was in a BMW of course, the new X7 to be more precise. It was my first, albeit brief, up-close look at this new SUV. It’s big and bold with plenty of room for families and adventurers alike.
At check-in, I received our first (of several) visa stamps and no, I don’t mean my credit card. Specially made rubber stamps had been made to start filling up our new M Town passport with the day’s events, ‘Welcome to M Town’ leading the charge. Lunch was a smorgasbord of treats that were too tasty. From smoked salmon and hot meats to a rather well-stocked cheeseboard and all topped off with a variety of desserts that were just too sweet. Naturally, I ate too much, especially in light of what was to come. The mini-bus ride to the wharf was way too short, (I actually should have walked), where I received my next stamp, ‘Welcome to water'. Kjet jet boats take river cruising to an all new level, so much so, it’s not a cruise at all. We more or less flew along the Kawaraa and Shotover Rivers, only slowing down enough to pirouette (I assume on purpose) multiple times as we went. The ride is too white-knuckle and I’m reliably informed that you can easily lose your camera or your lunch. Thankfully, I held on to both. We moored somewhere downstream and almost immediately my next adventure arrived, 'Welcome to helicopter air travel'. Watching a fleet of choppers land in a field was just too M*A*S*H for me and I started humming the theme tune as I ducked down low under the rotors to board. Helicopters are awesome but when set to the backdrop of the Queenstown mountain range, they’re just too Remarkable.
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As the sun began to fall, we landed on the snow at the Southern Hemisphere Proving Grounds. On top of a mountain, it’s a place where carmakers test their vehicles, a place where BMW hoon on ice and a place, that, in many ways, was M Town Centre. Welcome to M Town on Ice. I got my stamp, I got my race suit, I got a look at the impressive range of M cars and then I got to look at the temperature— Too Hot. The evening’s events were going to be Too Epic. M Town videos were going to be projected onto the side of the pure white snow-clad mountainside with loud music booming all around. Landing strip lights were to pave the way as we were to slalom and drift BMW’s most powerful range of M cars to date through frozen snow and ice. There were to be wheels spinning, engines roaring, even fireworks. The mouthwatering list of what was going to happen went on and on. However, the snow itself didn’t. In what was reported to be a ‘once in a who knows what year’ freak weather pattern, the temperature on top of the mountain was too warm and not enough snow made it too dangerous, even for us M Town petrolheads. Therefore, the night-driving, snow-filled frivolities were, alas, cancelled.
the range of M cars to our dinner venue, oh yeah. From coupes to SUVs, M5s to X5Ms and my first look at a couple of M8s hard and soft top, they were a sight to behold. But with the moon rising and the mercury falling, I opted for the obvious one: the M8 convertible. Top down, heaters on (including the one on my neck) and Vanilla Ice blaring, I headed down the mountain—Too Cool. Dinner was at The Hills clubhouse (of Michael Hill fame). Our sumptuous dining experience of fine cuisine was devised and catered by Josh Emett and his team. Duck was the theme and Too Delicious was the result. Then finally chauffered back to the hotel for a well-deserved rest before heading home. Alright, so some would say that technically M Town isn’t a real town—yet. But, I put it to you, isn’t there a bit of M Town in all us petrolheads? In the right place and at the right time, don’t we all want to go Too Fast, be Too Loud and be Too Wild? Our M Town adventure was as thrilling and involved as all M adventures should be. Sure we didn’t get to drive on ice at night, but I would say that after listening to what BMW had planned, maybe it wasn’t the freak weather that melted the snow, maybe the M Town experience was just Too damn HOT.
The disappointment was, of course, huge, but our M Town spirit was larger. BMW rallied around and immediately devised a plan B. Rather than be shuttled, we were to drive V E RV E M AGA ZIN E .CO.N Z
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BUSINESS / EDUCATION & SOCIETY
PAU L G O L DS MI T H
Beneﬁt numbers and emergency grants increasing under this government At a time when New Zealand should be booming and when the government has significantly increased spending, we are seeing more people reliant on benefits and more families reliant on emergency grants. The latest benefits statistics show that since coming into power, this government’s policies have led to 15,000 more Kiwis relaying on a jobseeker benefit. There have also been nearly half a million emergency grants for things like food. Labour’s poor policies have seen the cost of living dramatically increase. Rents are up an average of $50 a week, there are more taxes on petrol and electricity prices are set to rise. Incomes aren’t going as far as they used to. But despite employers crying out for new workers, there are thousands more people receiving a jobseeker benefit. There will always be people who need short-term assistance. The benefit is an important safety net for New Zealanders who fall on hard times. 122
And there will always be those who will need ongoing support, like people on Supported Living Payments due to disability and long-term illness. But we know that long-term reliance on benefits provide poor outcomes. It’s important for people to upskill, develop professionally and remain relevant in the job market. Being out of the workforce for longer makes it harder and harder to dive back in. National is aspirational for Kiwis. It’s important we’re all able to live happy and independent lives, and pursue a brighter future. We want Kiwis creating opportunities for them and their families. We know that children in households where parents work go on to lead better lives. The government isn’t incentivising work, with the number of sanctions down by more than 22 percent since September 2017. It’s important to remember that sanctions are only imposed when someone fails to turn up for a job interview or work obligations several times. They are, and always have been, a last resort. The government has repeatedly claimed that one of its main priorities is combatting child poverty. The increase in hardship grants shows that it’s simply getting tougher for families, not easier. Kiwis are struggling, and Labour has no clear plan.
JUST R ENTAL S LT D M REINZ
Phew, we made it! All of our management properties are now compliant with the insulation regulations. It has been a long and involved process with some landlords holding out until the last moment to install. There are fines of up to $4,000 for landlords and also property managers renting a property without the correct insulation. Tenancy Services are urging tenants that if they have any problems or believe that their rental is not sufficiently insulated they should phone and report the wayward owner or landlord. But enough about insulation—it is all we have talked about for months! Let’s talk about renting, after all, that is the business we are in. What can I say. I am amazed as to how slow the market is. We’re either showing properties over and over again, or there is no interest at all. Some of these properties are overpriced, but landlords are reluctant to lower the rents—how absurd is that! Phones are not ringing, stock is low and Trade Me enquiries are down. Some properties we have had for weeks, running into months. Here’s one very stupid example: a lovely group rented a home for $900 and asked for an extension for a year, the landlord said ‘yes’ but wanted $50 more rent so they found something else! It has been empty now for three weeks, and we have had no interest at all. Also, the window frames have to be painted throughout to re-rent. No tenant, no rent, a no-brainer. I am off to light the fire and sip a glass of wine. I have a sister in hospital and have her dog to look after so my cats are not too pleased. Courtenay is off on a five-week holiday, also, with her husband, Duncan, who is our handyman. Actually, I think it will be more than one glass of wine. It can only get better. Good renting. Sylvia Lund AREINZ
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The Point Chev Beach Café was launched on Jan 2017 and has rapidly gained a reputation in excellent cuisine, coffee and a welcoming service. Being situated beside the beach, it’s the perfect location for a family outing, a romantic date or just an ice cream! For bookings or to discuss private functions please contact us on: 09 815 6636 506 Pt Chevalier Rd, Auckland ptchevbeachcafe.co.nz
RETIREMENT LIVING at its best! Final Stages SELLING NOW
Apartments available to view - by appointment only CONTACT BEV DYSON FOR AN APPOINTMENT TODAY: (09) 625 3420
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The Village’s modern care facility, Ranfurly Hospital offers private care suites with dedicated staff providing residential care services in a supportive and caring environment. For more information about availability and services please contact Julia Nessim, Health Services Manager on 09 625 3400. ranfurlyhospital.co.nz
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Want to get mortgage-free faster? Come in for a free financial checkup You don't have to be a Kiwibank customer for one of our banking consultants to give you a finacial checkup and show you how to reduce your mortgage debt. Contact John Chang of the Newmarket branch for more details.
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NZ SIDECAR TOURS NZ Sidecar Tours launches in Auckland. Locals and visitors to Auckland will soon have a new way to see the City of Sails, as NZ Sidecar Tours sets off on its maiden voyage this month. Certified tour driver and co-owner Damian Woolfall delights in taking passengers to little-known pockets of Auckland. We have a 3.5—4-hour experience to giveaway. It includes a return trip to the iconic Riverhead tavern on NZ's first vintage retro motorcycle with two-seater sidecar. Includes a delicious two-course lunch at the tavern with pickup/drop off from Auckland CBD or Devonport Ferry terminal. Also includes NZSidecar memorabilia/pins and a take home photo. Tour delivered by trained and licensed motorbike and car instructor. Valued at $370. nzsidecartours.com UP FOR GRABS A NZ Sidecart Tour Experience.
PETAL CUPCAKES Make someone's day the Petal Cupcakes way. The best way to tell someone that you're thinking of them is with a decadent cupcake, delivered right to their door. www.petal.kiwi UP FOR GRABS A six-pack of Father's Day-themed cupcakes.
TRIUMPH & DISASTER Triumph & Disaster uses natural ingredients to craft the best men's and women's skin-, face-, body- and haircare products. We are giving away a Road Less Travelled Kit. UP FOR GRABS A Triumph & Disaster Road Less Travlled Kit. HUNTER LAB DAILY TOOL KIT The Daily Tool Kit is the perfect super natural gift set for any modern hunter. The gift set's three super natural skin health tools packaged in the Black Pack, Hunter Lab’s felt and leather grooming bag are: Daily Face Fuel 100ml, Cleansing Facial Scrub 150ml and a Hand & Body Wash 550ml, valued at $175.
MATAKANA BOTANICALS Say cheers to Dad this Father's Day with a little something special from Matakana Botanicals Chef's Kitchen & Gardeners range created to nourish and repair hard-working hands. With ‘hero’ ingredients of olive oil, macadamia oil, and manuka honey naturally sourced from the Matakana region, what better way to say thanks to Dad this Father's Day? UP FOR GRABS 1x Matakana Botanicals Gardeners and 1x Chef's Kitchen prize pack to giveaway.
UP FOR GRABS 1x Hunter Lab Daily Tool Kit. V ERV E M AGA ZIN E .CO.N Z
House of Haghi, founded in 1980, is an established and trusted name in the premium rug industry. We specialize in fine hand-made rugs sourced principally from the Middle East, Central Asia, and the Caucasus. House of Haghi provides an outstanding collection of genuine handmade rugs, runners and kilims. All our rugs are provided with a certificate of authenticity. We offer a variety of services like interior design consultancy to help you choose the right colour and size. Free trial and free delivery in the greater Auckland region. We also provide services such as valuation, cleaning, repair and restoration and much more so head down to 408 Khyber Pass Road in Newmarket opposite the BP fuel station. Free parking available on site.
40 8 KH Y B E R PAS S R D , N E W M AR K E T 09 529 5151 | HOUSEOFHAGHI.CO.NZ
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Auckland's Favourite Free Lifestyle Magazine. Verve is brimful with great design, fashion, beauty, health, fine food and wine, lifestyle, tr...
Published on Jul 29, 2019
Auckland's Favourite Free Lifestyle Magazine. Verve is brimful with great design, fashion, beauty, health, fine food and wine, lifestyle, tr...