NZH_Viva_WeddingIssue_12thSeptember2018

VIVA.CO.NZ

SEPTEMBER 12 2018

THE MOST STYLISH WEDDINGS OF THE YEAR

CELEBRATIONS!

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FROM THE EDITOR

There’s nothing better than a wedding.

Family, friends, speeches, champagne, dancing and a whole lot of love. This week four gorgeous couples share their big day with us. One pair in particular is special — it’s Dan Ahwa, Viva’s fashion editor, and Zoe Walker, our former features editor. Their wedding was a joyous mix of cultures, laughter and tears. Perfect.

AMANDA LINNELL, MANAGING EDITOR

FASHION & BEAUTY 9 EASY DOES IT Embracing spring colour with Gregory 10 MAKING A SPLASH Jennifer Lawrence and Dior 12 STREET TALK Talking cities with design critic Allison Arieff 14 THE CHANGING FACE OF 40-ISH Dr Libby Weaver and changing with age

FOOD & DRINK 9 SURE TO RISE K Rd’s Fort Greene is on the move 18 LIFE AND SEOULW Jesse Mulligan at The Candy Shop 20 THE DISH What to eat, buy and book 22 HAS OUR PASSION FOR PROSECCO GONE FLAT? Why this Italian fizz is on the decline 23 DON’T MISS OUT You’re invited to the Viva Lunch Sessions 24 TIME OUT Angela Casley’s slow-cooked recipes

GOING PLACES 27 WHEN IN LONDON The chic hotel with killer cocktails 28 FRESH PRODUCE A luxury Fijian resort celebrates the local 30 HOW I PACK Beck Wadsworth gets organised 32 JETSETTER What’s hot where

So Classic The denim jacket, that enduring hallmark of all-American style, has undergone several iterations over the years. We’re taken by this latest offering from Levi’s with its patchwork quilted shoulders. Tapping into its 140-year heritage, the denim giant has just released its latest collection of denim separates under its Made & Crafted line, focusing on retaining elements of the past and building on its legacy of updating classic styles using modern techniques and finishings.

Fronting the collection is Victoria’s Secret supermodel Lily Aldridge, photographed by Belgian photographer and former pro-skateboarder Quentin de Briey in downtown Los Angeles.

Lily personifies the collection’s model-off-duty vibe, embodying the spirit of a modern-day traveller, according to Levi’s global design director of collections Nicolle Arbour.

“Our inspiration was a global traveller — this idea of the modern, independent woman exploring opposite ends of our world and the things she would collect along the way.”

The collection is available to buy exclusively at Playpark by Karen Walker with menswear available from selected Barkers stores. Levi’s Made & Crafted jacket, $719, from Playpark by Karen Walker. (09) 522 4286.

WEDDINGS 35 HERE COMES THE BRIDE The new Ingrid Starnes Ceremony collection 36 MAKE MY DAY Four stylish and beautiful weddings 42 SUMPTUOUS OFFERINGS Opt for jewels and jewel-toned lingerie 44 MASTER OF CEREMONIES How to choose the right celebrant 46 IT’S THE FINAL COUNTDOWN Beauty tips for the big day 36 HERE COMES THE BLOOMS Florist Kelly Karam’s favourite things ON THE COVER: The wedding of Zoe Walker Ahwa and Dan Ahwa. Photographer / Anna Kidman.

MANAGING EDITOR AMANDA LINNELL. DEPUTY EDITOR JOHANNA THORNTON. FASHION EDITOR DAN AHWA. BEAUTY EDITOR JANETTA MACKAY. DINING OUT EDITOR JESSE MULLIGAN. RECIPE EDITOR ANGELA CASLEY. AT HOME DESIGN EDITOR MELINDA WILLIAMS. DIGITAL EDITOR SARU KRISHNASAMY. COMMERCIAL EDITOR ASHLEIGH COMETTI. PHOTOGRAPHER REBECCA ZEPHYR THOMAS. DESIGNER LUCY CASLEY. WRITER & FASHION ASSISTANT ROSIE HERDMAN. WRITER SARAH DOWNS. FEATURES PRODUCTION EDITOR ISOBEL MARRINER. SUB-EDITORS COURTNEY WHITAKER, JILL STANFORD, MAUREEN MARRINER, SUE BAXALLE. EDITORIAL INQUIRIES PH (09) 373 6400, VIVA@ NZHERALD.CO.NZ. ADVERTISING INQUIRIES BEN TRETHEWEY, PH 021 243 8236, BEN.TRETHEWEY@NZME.CO.NZ.

PAINTER’S PERSPECTIVE Hanmer Springs, 2018 by Kate Small

Artist Kate Small’s exhibition Backyard Oasis opens at 6pm today at Anna Miles Gallery. Her works draw in the viewer, providing an uneasy vignette via their sparse edges and purposeful focal point.

She has an eye for ordinary social interactions and an appreciation for the mastery of paint as a medium, displayed in works that are at once remarkably detailed and pared back, complemented by her wonderful use of colour.

Visit Anna Miles Gallery, 10/30 Upper Queen St. VIVA.CO.NZ 3

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LESS ORDINARY

“If I Could Turn Back Time . . . I would have bought tickets to Cher’s first Auckland concert in 13 years,” is what you’ll be saying if you don’t move fast. Worldwide superstar Cher is making her highly-anticipated return to our shores this month.

Her spectacular Here We Go Again show will feature the flamboyant costumes and elaborate stage production for which she’s known. Her 90-minute performance will cover all the hits such as: Believe, Strong Enough and I Found Someone, as well bangers from the archives like I Got You Babe.

September 21 & 22, Spark Arena, Auckland Central.

Ticketmaster.co.nz

The function-first, no-frills approach of The Ordinary has made it a game-changer in beauty, focusing on ingredient-led, clinically backed formulas with stripped-back packaging and prices. New Zealand online beauty store Ines has secured some of The Ordinary’s key skincare products, providing easy local delivery for its retinols, acids, oils and vitamin-based products.

Visit Inesstore.com

A PERFECT FIT

Successful Auckland bridal designer Trish Peng now spends half her time dressing the stars in Los Angeles but her clientele at home is not forgotten.

In a first for bridal design and delivery, Trish has launched a virtual consultation service, which means she can lend her expertise from afar.

Brides-to-be can book into the Epsom showroom, where an onscreen Trish will be present for a consultation, along with an inhouse consultant and all the fabrics and silhouettes on show. Trish will sketch her visions using Procreate on an iPad and, in real time, share with the client designs that will be made into a mock-up dress and tested in three to five fittings.

Visit Trishpeng.com

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COFFEE AND KŌRERO

WHAT A HONEY

Spring brides, already spoiled for choice by Jo Malone London, will be drawn to the newest cologne, Honeysuckle & Davana.

This sunny fragrance is crafted in the modern chypre style, combining intoxicating honeysuckle with the fruity notes of the aromatic herb davana (a member of the artemisia plant family), atop a base of moss and patchouli. Refresh during the day from a slimline 30ml bottle, $118, or enjoy the 100ml size, $236, or candle, $115, at home. Jomalone.co.nz

GET YOUR GLOW ON WITH OUR BRIDAL BEAUTY COUNTDOWN Photo / Babiche Martens

For this Māori Language Week, Britomart cafes are encouraging customers to kōrero with cute cards that instruct them how to order their coffee in Māori.

The cards are produced by the Māori Language Commission and the files are open source (find them here: Tetaurawhiri.govt.nz/resources). Ten thousand cards have been printed and distributed in Ortolana, Amano, The Store, Espresso Workshop, Miann, Super and Generator, where staff have been taught the basic vocabulary and pronunciation to support the exchange

by Matekitātahi Rāwiri of TOA Architects. He kawhe koa!

PEAKING OUT

Pour yourself a cup of black coffee and grab a slice of cherry pie, H&M Studio’s latest collection is an homage to all things Twin Peaks. The David Lynch-inspired collection features both ladylike statement pieces and borrowedfrom-the-boys tailoring and denim, including a wood grain-patterned blazer ($159) and trousers ($129) that Log Lady would be sure to love, plus some excellent 50s-style knitwear and accessories.

Visit H&M, 286 Mount Wellington Hwy, Mount Wellington, or cnr Queen & Custom Sts, Auckland Central.

NEIGHBOURHOOD WATCH: WHERE TO EAT, SHOP & VISIT IN DEVONPORT

JANE’S WALK STAY STYLISH BETWEEN SEASONS WITH THE PERFECT LONG-SLEEVED DRESS

Photo / Harry Were

Join tour guide Alex Bonham and urban planner Ellie Craft for a two-hour walk around central Auckland. Consider how the streets and spaces we take for granted were originally formed and how they could change. From Women in Urbanism, this is an explorative walk at which Alex and Ellie will “redesign” six spots in the city to make them work better for everyone. 4-6pm, Friday, September 14 and 1.30-3.30pm Saturday, September 15, departs Ellen Melville Centre, Auckland central. Bookings essential at Eventbrite.co.nz

FLASHBACK TO OUR FAVOURITE VIVA WEDDINGS

+the best fashion, food, beauty, travel, design, culture and more

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Move Collection with Gigi Hadid

#DiamondAddiction

FASHION & BEAUTY

EASY DOES IT Gregory’s latest offering has effortless summer sophistication down pat, with their signature easy tailoring forming a collection of contemporary staples to take you from work to weekend and beyond.

The Gema dress (pictured, $369) is a stand-out piece with its elegant waist tie and versatile shape, and the orange sorbet shade is the perfect way to embrace the new guard of grown-up brights. Modern neons have been given a decidedly classy makeover of late, with luxury fashion houses such as Prada, Balenciaga and Marni injecting recent collections with saturated gusto, and everyone from Kate Middleton to Kim Kardashian embracing the trend. We’re all for a bit of colour as the weather warms, letting a spring-like optimism shine through our wardrobe choices.

• Visit Gregory.net.nz

Photo / Supplied

THE BLUESTONE ROOM With its rough hewn stone floor entranceway, native Kauri timber ceiling beams and eye catching wood wall panels atop the bare volcanic stone walls, The Bluestone Room has an immediate impact on all those who enter.

The space comfortably accommodates 180 seated guest and 350 standing, offering a host of wedding reception styles including formal dining, relaxed buffet style or cocktail style events It possesses its very own magical atmosphere, basking in old-world charm and the most amazing history. The Bluestone Room is the perfect unfussy backdrop for vows for this important milestone.

The Bluestone Room 9 - 11 Durham Lane, Auckland City (09) 302 0930 functions@thebluestoneroom.co.nz www.thebluestoneroom.co.nz

VIVA.CO.NZ 9

BEAUTY

MAKING A SPLASH

J

ennifer Lawrence is dressed for the red carpet in a white tulle Dior gown — cresting through the waters of a sparkling blue pool with its layers billowing beneath her. It’s a splendidly filmic moment for Hollywood’s favourite young female star.

Cut to another image, as she basks, eyes shut against the sun, lying on her back on a diving board. A jewelled necklace encircles her throat above a bustier, her lips a stain of red; the whole a picture of luminous promise and private indulgence.

It’s been an epic shoot for Lawrence, involving long hours jumping in and out of the pool, to the extent her newly platinum hair took on a greenish cast.

“Most . . . was shot in or under water at two different houses in Beverly Hills,” she explains later. “I was wearing beautiful custom couture gowns that were corseted on top and had multiple layers of tulle on the bottom, which made both floating and staying submerged underwater pretty difficult — so we had to come up with some interesting tricks with floaties and Styrofoam boards to help keep me where I was supposed to be!”

There are moments when, reminiscent of the final scenes from New Zealand’s own The Piano, the slim but strong figure in shot seems at risk of being submerged in cloth, only to burst from the shadowy depths to a brighter horizon.

This production has the big budget, the big-name director and most notably the Academy Award-winning actress to ensure it attracts eyeballs globally.

But it’s not Jennifer Lawrence’s latest movie being made, it’s a campaign for a new fragrance. The first big perfume launch from luxury fashion and beauty house Dior in nearly 20 years. “So it’s a major event and a real honour to be part of it,” says Lawrence. As she might, being a brand ambassador of eight years standing.

Joy bu Dior, the fragrance is called.

Being tasked with visually capturing this olfactory expression described as an

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OLD HOLLYWOOD GLAMOUR AND MODERN HOLLYWOOD THINKING COME TOGETHER, JUST AS IN THE MOVIES, WHEN A FABLED FRENCH HOUSE LAUNCHES ITS FIRST MAJOR FRAGRANCE IN NEARLY TWO DECADES, SAYS JANETTA MACKAY. The Joy by Dior ad director Francis Lawrence also helmed four of the Hunger Games movies. Photos / Supplied

“interpretation of light” is a challenge.

“I thought Joy was a great concept for Jen,” says director Francis Lawrence (no relation), who helmed the four Hunger Games movies that helped make the 28-year-old the highestgrossing action heroine in film. With a background in music videos before movies, he was a natural choice for a lyrical but impactful campaign.

“This is the first time Francis and I have

worked together on something that isn’t a movie,” she says. “He knows me very well and was able to incorporate a lot of my personality into the film. We really tried to capture emotions rather than tell a straight story, which was an exciting new way to work together.” In the play of light on screen she smiles to herself.

Lawrence praises her director’s eye and ability to coax her performance. In turn, he describes her as endearing, funny, and

smart. “To be able to bring some of that out in a commercial has been really fun. I think the best kind of joy is unpredictable like you.”

She laughingly accepts she is indeed unpredictable and acknowledges that she missed their very first meeting in 2012 due to being at the wrong restaurant, although, as she is quick to point out, she was on time.

“Joy is an emotion that everyone has

J-LAW’S APPROACH

The Joy by Dior campaign was shot at two different houses in Beverly Hills.

inside them,” she says. “It is the purest form of happiness.” And a feeling she relates to the birth of her niece, Piper, hearing Piper’s first “hi”, and seeing her little “queen wave”. Family has helped shape Lawrence into the down-to-earth star she is. With two older brothers to keep up with when growing up in Kentucky, she got tough young; standing her in good stead for the action roles that followed. Her combination of feisty femininity has won her fans of both sexes, from playing resistance fighter Katniss Everdeen in The Hunger Games (20122016) and the mutant Mystique in X-Men, first in 2011, with that part to be reprised for the final in the franchise due out early next year.

Dramatic roles interspersed along the way garnered the Best Actress Oscar for Silver Linings Playbook in 2012, plus Golden Globes for that role, American Hustle (2013), and Joy (2015). Her comedic touch on screen has carried over to displaying a dry sense of humour in interviews, giving her a real and relatable persona. Lawrence admits to being fond of food, saying she’d rather exercise than skip pizza; although her cardio and pilates workouts aren’t for the faint-hearted.

That’s partly to be fit for parts in movies such as this year’s Red Sparrow (also directed by Francis Lawrence), but also because she knows that an occupational hazard, even when off duty but out in public, is being photographed from any angle. She likes to be in a shape to best manage how she is portrayed.

When she was one of the victims of iCloud leaks of nude celebrity images in 2014 she was quick to call the spread of more private moments as a “sex

“I WAS VERY LUCKY TO WORK WITH JODIE FOSTER WHEN I WAS ABOUT 18. SHE GAVE ME AMAZING ADVISE ON LIFE AND MY CAREER, AND SHE IS SO INCREDIBLY GROUNDED.”

crime” and to chide online viewers for participating in the offence.

Lawrence has been outspoken on women’s rights issues and the gender pay gap, contributes to children’s charities and the Special Olympics, and was a signatory of the Times Up initiative.

Another cause she is passionate about is an organisation called Represent.Us, which encourages young Americans to become active on a local level and to fight against political corruption and for national reform. Not surprisingly, her ideal image of a woman is someone who is strong and in control.

“There are many women whom I have considered role models. In my professional life, I was very lucky to work with Jodie Foster when I was about 18. She gave me amazing advice on life and my career, and she is so incredibly

grounded. So, she has been a role model.

Also, friends, my mom, my family.”

She remembers her mother wearing Miss Dior and still equates fragrance with happiness and femininity. When Joy was in its final stages of formulation, she was chuffed to travel to France last year to join Parfums Christian Dior perfumer-creator Francois Demachy in the laboratory for a sniff of the project then code-named Nova.

“I love that it is subtle from the moment you put it on. A lot of fragrances are too strong until they have had a chance to rest, but this one is soft and beautiful as soon as it comes out of the bottle.

The floral notes make it immediately feminine, but it is also balanced with sandalwood and musks so it is fresh and modern without being too sweet.”

A believer that aroma can enhance mood, she says: “Scent is such a personal expression, but I think this fragrance is for any woman who wants to exude a sense of femininity, confidence and strength.”

Sounds like the joyful essence of Jennifer Lawrence herself has just been encapsulated.

Red carpet routine: I usually have a few friends over. We listen to music, hang out and try not to stress too much.

Fragrant ways: I like to give a couple sprays into the air and walk right into it.

Beauty recommendation: Dior Addict Lip Glow, it adds a little colour, so it makes me look like I made an effort.

Best makeup advice: Don’t wear blue eye liner!

Staying in shape: I run, do Pilates regularly and yoga sometimes. I don’t have an eating plan but I try to eat healthy most of the time.

Places to visit: I am really lucky with my job to travel all over the world. I love Paris, Budapest, Italy too.

Switch off time: Television is my happy place.

Happy triggers: My dog Pippi, my friends, reading.

Favourite book: Anna Karenina. I thought I wouldn’t want to finish an 800page book, but then I started slowing down and reading the same chapters over and over. You fall in love with the characters; you grow up with them.

In the pipeline: I have been taking some time off and it has been really nice. In terms of film projects, I’m attached to a bunch, but we haven’t determined what might go next.

VIVA.CO.NZ 11

DESIGN

STREET TALK ALLISON ARIEFF IS ONE OF THE WORLD’S MOST RESPECTED DESIGN CRITICS. NEXT WEEK SHE’S COMING TO AUCKLAND TO TALK ABOUT HOW TO MAKE CITIES BETTER

D

esign critic Allison Arieff talks fast. She thinks fast. She’s probably the kind of person who walks fast, not least because her schedule is so packed that she has to. This is somewhat ironic, given that her work is in the lumberingly slow field of city planning and urban change.

“People say to me, ‘What have you been working on?’ And I’ll say, ‘Well, we just opened a park that we started work on in 1985’,” she says with a laugh.

As editorial director for the San Francisco Bay Area Planning and Urban Research Association (more snappily known as SPUR), it’s her job to get people positively engaged with the city they live in — which can be difficult when so much urban change is a drawn-out process of consultation, consenting, planning behind closed doors and often years-long construction.

More than that, people often engage in a negative way, reacting against change that they don’t want, rather than embracing its positive possibilities. “It’s Nimbyism [Not In My Back Yard],” she says. “People like their street the way it is and they don’t want any change. Like, “Oh, you want to take away my parking? Oh, you want to build a multi-housing building in my single-housing neighbourhood? That’s going to affect my property values.’ People are very reactive on these issues.”

What Allison is interested in is “helping people find the gateway to caring about the whole system and how it relates”. “I had a conversation the other day with someone who had taken a new job. He was saying, ‘This new job is really close to my house, so I just take the bus and it’s really great.’ Just the fact of his changing jobs meant he could have a new perspective on transportation and his neighbourhood, and how convenient it had become for him.”

She’s particularly a fan of direct, shortturnaround projects that help people engage with their neighbourhoods in a new and positive way — pop-up shipping-container parks, signage that gives context to the local area, such as where famous locals lived or the sites of historic events, and markers of a neighbourhood’s character, like the rainbow-painted pedestrian crossings in the historically LGBT-friendly Castro district of San Francisco.

“How do you figure out ways that people can have a more direct experience of their city?” she asks. “It’s easy to not appreciate how much easier and more pleasant that can make your life. I’m always looking for more compelling ways to tell that story.”

If anyone’s equipped to tell the story in a compelling way, it’s Allison. As a founding editor of Dwell magazine, she introduced the world to the concept of “nice Modernism” — clean-lined, light-filled homes that were aspirational and approachable, with their owners photographed pottering around in the course of their daily lives rather than posed stiffly on a couch. Dwell also took an interest in the wider context of urban living, which ultimately became Allison’s centre of interest.

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Alison Arieff.

Photo / Supplied

“CITIES ARE FACING SUPERINTERESTING CHALLENGES ABOUT WHAT IT’S LIKE TO WALK DOWN THE STREET . . . SO MUCH SHOPPING IS DONE ONLINE, SO MUCH FOOD IS BEING DELIVERED.”

“We were always looking to get beyond just the house,” she says. “At some point I came to realise, ‘Yeah, modern architecture is great and these houses are wonderful for their residents, but how do you come to think of architecture beyond the single object, on the scale of the street and the city?’”

Next week, Allison arrives in New Zealand to talk about some of the big issues currently occupying urbanists, in the Ian Athfield Memorial Lecture for the New Zealand Festival of Architecture.

She’ll be touching on a range of topics — many of which she’s written about in her regular design column for the New York Times — including the effects of autonomous vehicles on cities,

the possibilities of pre-fab building, sustainability, lessons that can be learned from the mistakes of Silicon Valley, how to address lack-of-housing issues, transportation structures.

“I’m very interested in issues of inclusive design,” she says. “I’m interested in the increasing privatisation of public space and what that means for the public realm. Yesterday I read the term “poor consumers” — like, how do you deal with the issue of people who are not in a city to buy things? Cities are not set up for populations who are not there to buy things, because so many of our cities are designed around consumerism.”

One of the big keys to a great city is walkability, she says. (An area where Auckland faces considerable challenges.) “Cities are facing superinteresting challenges about what it’s like to walk down the street,” she says.

“Retail is changing, so much shopping is done online, so much food is being delivered, alcohol, mattresses, razors, whatever. I don’t think we have reached the full effects of what that looks like.

Theoretically you could construct a reality for yourself where you never have to leave the house and interact with your city.

That’s a shame, because although aspects of human interaction and movement through a city can be frustrating (think: waiting in lines, traffic flows in popular spaces), there’s a huge value in building human interactions into daily life to create communities.

“I do really appreciate the fact that I’ve known the woman who works at the bakery on the corner since my daughter was a baby. I find having neighbourhoods scaled so that you have familiar faces,

the fact that you could walk to your necessities of the week — that’s what I think makes city living really great.”

— Melinda Williams

• Allison Arieff will present the Ian Athfield Memorial Lecture series in Auckland, Wellington and Queenstown during the New Zealand Festival of Architecture, September 14-23. Visit NZIA.org for full details of the festival programme.

ALLISON’S URBANISM PICKS FOR PODCASTS AND ONLINE There’a a great podcast called 99 Percent Invisible. It was really one of the very first podcasts and helped blow open the genre. What they do is talk about the fact that every single thing is designed, and most of us don’t think about it. So they cover lots of topics from design for airports, which I was a part of, to chairs to sound design within libraries.

Online City Love, which is part of The Atlantic, is a great one for people who are interested in these topics. Design Observer [designobserver.com], is another — it’s less city-focused but does have some great essays, like A City is Not a Computer

by Shannon Mattern. And Next City [nextcity.org], which is an organisation out of Philadelphia, which has a huge focus on inclusiveness and equity.

D I O R .C O M

BEAUTY THE CHANGING FACE OF 40-ISH

I

IN AN EXTRACT FROM HER NEW BOOK, DR LIBBY SHARES HER ADVICE FOR SUPPORTING YOUR BODY AS IT AGES

could have picked any age really: 30, 40 or 50 and beyond. We notice changes at all ages, but it is often the zero years that have us honing in on what is different from years gone by.

So, what happens around the age of 40 and what steps can we take to counteract some of what could unfold? Here are some of them. The collagen and elastic fibres that keep skin smooth and youthful in appearance start to regenerate at a slower rate. This means more visible signs of ageing start to appear on the surface. This is partly due to the cumulative impact of damage done by free radicals, single oxygen units that damage tissues. It is also due to the repetition of facial expressions — you can see in the lines on people’s faces if they have had decades of struggle and hardship or a more peaceful life.

Regardless of which pattern predominates for you, seeing those lines as even more evidence of the extraordinary human you

are helps you to accept them. In those lines you might see resilience, courage, resourcefulness, wisdom or happiness — or a whole plethora of other character traits. Or it might be stretch marks. You may have had a child or children and now have stretch marks as a result of your miraculous body being able to grow and birth a child. In other words, your stretch marks are a visible sign of the miracle you are and that your baby is. Or you may have once had a bigger body size than you do now and stretch marks are evidence of a time gone by. Or a desire to overeat that you still find challenging. So, you see your stretch marks as a sign of your strength and determination and ongoing self-care.

The more uplifting meanings you attribute to these things, the more peace you will have and the more fuel you will have to take care of yourself, those you love, and also to be able to share your gifts with the world. Your 40s can also be a time

in your life when your menstrual cycle starts to change. The menstrual blood may become heavier, contain more clots and you may notice your mood becomes darker or harder to handle in the lead-up to your period. Perhaps your cycle shortens and where it was once 28 days, it’s now more like 21. For others, their period becomes scarcer or scanty, less regular, the bleeding more infrequent. Perhaps you are starting

to overheat easily or notice that your sleep has become more erratic and not refreshing.

As hormone levels change, it can also be a time when you notice changes in your body fat that can’t be explained through how you eat and move, and perhaps this frustrates you. Some (not all) women notice a thickening of the torso around this time and there are a number of hormonal

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mechanisms behind this. It can be cortisolrelated or due to oestrogen levels dropping.

As the ovaries cease to make sex hormones (oestrogen and progesterone), the adrenal glands are supposed to continue to make a small amount of them.

When they do, you suffer much less through the transition into menopause.

But for many women, their adrenals haven’t made sex hormones for years or decades due to the constant, relentless output of stress hormones. Body fat also makes oestrogen, so to compensate for poor adrenal health, the body responds (remembering your body always has your back!) by increasing your body fat so you can have some oestrogen.

There are two body systems in particular that typically need support in these scenarios: the liver and the adrenals, remembering that behind that is the “am I safe?” scenario with the pituitary and the hypothalamus.

At any age, a big life change can occur that we relish or find challenging. The longer you live, the more likely you are to have experienced these and suffered (though hopefully also grown) as a result.

It might be the passing of someone close to you. A parent perhaps, or a dear friend. It might be the end of a major relationship or a pile of things all happening at once, such as moving house, a sick child, too much work on your plate and an unrelenting sense of being overwhelmed because you feel like you have to deal with everything by yourself.

Your mantra may have become “if I don’t do it, it won’t get done”. And if you

tune in to how your body feels when you recite this, it hardens you, right when you need more softness and fluidity for the health of your body, mind and soul.

This can also be a time when you feel a heavy burden of responsibility in many areas of your life and you start to wonder: “When is it going to be my turn? When will I get to do more of what I want to do?”

Feeling like this is a guide for you to start to identify what those things are and to begin to work out ways to bring more of them into your life. Regardless of your age, here are some suggestions that can help to address some of the things discussed above and help you to transition through the years with ease and grace.

CHANGES TO YOUR SKIN To address lines in your skin and reduce the appearance of stretch marks, minimise free radical damage by consuming a diet rich in coloured plant foods, which are high in antioxidants. You may like to take additional vitamin C. Don’t smoke and do what you can to avoid exposure to pollutants and other problematic substances. Support your body to eliminate the pollutants that you do ingest via what you eat, drink, inhale or put on your skin. Reframe how you see the lines on your face or the stretch marks on your tummy and hips to view them in a more positive light. See the gift in them! You may also like to try an antioxidant-rich oil to nourish your skin from the inside out.

Some plant oils have been shown to help boost collagen regeneration.

CYCLE CHANGES Apply what you’ve learned to support

”REFRAME HOW YOU SEE THE LINES ON YOUR FACE OR THE STRETCH MARKS ON YOUR TUMMY AND HIPS TO VIEW THEM IN A MORE POSITIVE LIGHT. SEE THE GIFT IN THEM...”

the liver — fewer liver loaders going in, plenty of vegetables being consumed as well as additional liver support in the form of herbal medicine. If you are starting to overheat, taking a break from alcohol will likely prove highly beneficial. Support the adrenals by consuming less or no caffeine, exploring your perception of pressure and urgency, and embracing a breath-focused practice. Also examine your requirements for safety to help your endocrine and nervous systems to receive the message that you are safe. Additional medicinal herbs that can be highly beneficial across the peri-menopause and menopause years include rhodiola, saffron, skullcap and shatavari.

WHAT CAN YOU DELEGATE? I know when I first started to ask this question, my brain gave me an emphatic “nothing!”. Yet when you dig a little

deeper, the tasks to delegate and the people to support you are there. Consider that when you say you don’t have time for something, what you are really staying is: that is just not a priority for me at the moment. Try it on for size and see if you are comfortable with that. The truth of this statement can help you let some things go that are less important to you, so you can embrace more of what is truly important to you. Also remember that the opposite of stress is trust and this alone helps us all to experience less tension, to relax and soften.

MUSCLE MASS From the age of 30 onwards, you lose muscle mass unless you actively do something to prevent this. The less muscle mass we have the slower our metabolic rate. The lower your muscle mass, the less storage capacity you have for glycogen, the storage form of glucose, so the more likely you are to store excess carbohydrates as body fat. Or the more likely you are to experience blood glucose highs and lows and the sugar cravings that go with that.

Prioritise building muscle mass across your whole life. This means resistance training, yoga, Pilates, carrying your luggage instead of wheeling it (as was the case up until relatively recently), carrying your groceries and children. Garden, do farm work. Use your body. Don’t avoid movement.

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FOOD & DRINK

St Kevins Arcade sandwich joint Fort Greene — known for its incredible sourdough — has moved to new digs on K Rd. Owners Liam Fox and Andrea Mulhausen say they’re excited to finally grow into their full potential since opening the small storefront (formerly Honeytrap) two and a half years ago.

The larger space will offer a wider array of sourdough bread to buy as loaves, pastries and baked goods, and a seasonal menu featuring a few new dishes alongside their signature filled sandwiches. Everything will be baked on site and the cafe will continue to source sustainable, free-range and ethical produce. The team is being upscaled too, with a new baker and two chefs working in the fully equipped kitchen.

The couple, who live in Pt Chev, fancy themselves K Rd locals and say Fort Greene’s new home had to be in the same neighbourhood. The decor will continue the familiar 1920s identity of the original arcade site. “We want to keep what people visually recognise us as alive in the new space and hark back to where we’ve come from,” says Liam.

The decision to expand the business has been in the works from the start, although cautiously. “We’ve seen businesses in hospitality explosively grow and fail as a result of putting out too much, too soon,” he says. “We slowly but surely formed this mental image of what our business was going to evolve into.”

Liam has worked in top kitchens for 16 years but found his culinary niche a few years back. “I always felt I wasn’t going to be in the industry forever until I started baking sourdough. It made me realise what I want to be doing for the rest of my life. I love translating my passion directly to customers.”

— Sarah Downs

• Fort Greene, 327 Karangahape Rd

Photo / Rebecca Zephyr Thomas

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DINING OUT

The healing power dish on the menu at The Candy Shop.

LIFE AND SEOUL JESSE MULLIGAN VISTS NEWMARKET’S ALL-DAY KOREAN CAFE THE CANDY SHOP

T

his restaurant is called The Candy Shop. Don’t do what we did and mistakenly type “The Candy Club” into your Uber app or you’ll find yourself on the way not to an upmarket all-day eatery in Newmarket, but to a downmarket all-day brothel in New Lynn.

I did have big plans for the evening, but they didn’t involve that. I was off to a gig, and as a 43-year-old father of three there’s no point in going to a gig without telling as many people as possible about it. You get more pleasure, if I’m honest, from talking about the gig than you do from actually being there.

Jostling for a drink, sitting through noisy, unrecognisable songs, worrying about how much sleep you’re going to get — none of this is nearly as fun as reminiscing about it nostalgically the next day to anybody who’ll listen.

But first we had to eat, and this place seemed like it would be just the ticket.

Part of a hospitality network that includes highly regarded cafes Major Sprout, Dear Jervois and Simon and Lee, The Candy Shop is clearly run by people who know what they’re doing. I’ve never had a bad experience at any of those places, though I’m usually popping in for coffee and eggs, not wine and eggplant.

There’s a certain shift in tone required for a cafe staying up past 6pm, and they haven’t yet managed it here. Look at Amano, which opens with granola at 7am

but is still serving cocktails at 10.30pm.

No matter what you turn up looking for, the staff will provide it, effortlessly moving from cafe-casual to full-service dinner as the sun goes down and the lights come up.

It’s an unfair comparison probably as I think Amano is the best restaurant in Auckland right now, but the owners of The Candy Shop must be looking at those successful Hip Group brands — Rosie, Ortolana, St Helier’s Bistro — and thinking “what’s the big deal?”. Though Candy Shop will never be the hulking corporate HQ that Amano is, they could nonetheless learn something from the Britomart Goliath about what people want at dinner time.

A drink is the first thing. You should be sipping something cold before you’re even finished reading the first page of the menu, and the staff should be delighted to lubricate you. “Can I start you boys off with a beer?” “Bubbles to begin?” “Are you in the mood for a cocktail?” These are all perfect opening gambits for a maitre d’ who wants to stay in your good books.

One time a waiter said to me “that pilsner is getting a little low, can I bring you another?” and it was all I could do not to mouth kiss him.

In terms of food, you often arrive at brunch knowing what you want but at dinner it’s more fun to be seduced. The menu will do half the job but a good waiter will do the rest: talking you into one thing,

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The Duck Bao. Photos / Rebecca Zephyr Thomas

THE CANDY SHOP Cuisine: Modern Korean Address: 2-8 Osborne St, Newmarket Phone: 021 259 7873 Drinks: Fully licensed From the menu: Tempura eggplant $15, Pork belly $15, Vegan bibimbap $19, Green goddess salad $19, Duck bao $35, Brioche burger $24.

Rating: 13/20 Score: 0-7 Steer clear. 8-12 Disappointing, give it a miss. 13-15 Good, give it a go. 16-18 Great, plan a visit. 19-20 Outstanding, don’t delay.

talking you out of something else and letting you know it would be criminal to leave without trying this and that.

The waiter was non-commital at The Candy Shop, though after eating the food I can perhaps understand why. I wanted to love it all more than I did, and the one thing he was enthused about — the “KFC” chicken — was no better than you’d get at a truckstop. Instead of thigh or wing they’d used moisture-free breast — only the actual KFC thinks that’s the more luxurious option.

I liked their version of peking duck pancakes, featuring a lovely leg of bird, hot and tender, with taco-shaped bao buns, some cucumber, kim chi and hoisin sauce. Unaccountably this dish came with no cutlery, and the waiter seemed quite surprised that we wanted some.

The bibimbap was promising too, a classic Korean dish of rice topped with tofu, mushrooms and other condiments that you’re encouraged to stir together quickly when it arrives (well, we didn’t get that encouragement here but I’ve seen it at the movies). You do rather miss the egg in this vegan version but not as much as you miss salt — it’s not traditionally added to rice in Korea but this dish is dying for some seasoning, and some sodium would tie it all together.

Nonetheless it’s a beautiful, healthful mouthful. Shame we didn’t get cutlery with this either.

The burger is a shocker — both the meat and the brioche are dry and unloved.

A raw kale salad will haunt me forever.

But you might like the eggplant fingers, perfectly cooked in a light tempura with not quite enough sweet soy.

Newmarket is a restaurant wasteland and we should be pleased some professionals have moved into the area, but there’s not enough to love here yet.

Visit before sundown.

From rosé, with LOVE

Viva shares a glass with Church Road chief winemaker Chris Scott to discover their elegant new Gwen Rosé

Lovingly crafted in Hawke’s Bay, Church Road’s newest offering is celebrating just that — love. An ode to the past and a celebration of the future, meet Church Road Gwen, a dry rosé wine whose bottle is decorated with a silhouette of the wine’s namesake and a poem excerpt.

There’s also a sense of minerality. It’s bone dry and finely textured and leaves a dry finish on the palate. The rosé is merlot-dominated but we also included a dash of tempranillo, a Spanish red. It brought this beautiful hint of spice and fragrance that merlot alone didn’t deliver.

WE’RE INTRIGUED BY THE NAME. WHO IS GWEN? Church Road Gwen Rosé has been crafted and named in tribute to Gwen, the wife of our pioneering winemaker Tom McDonald who owned Church Road for over 50 years. It was inspired by a poem that Tom wrote to Gwen in 1971, which is housed in the museum at the Church Road winery. It described the elegant nature of wine, which was fitting for what we wanted for our next rosé. Tom really was our patriarch but it’s also nice to be able to celebrate the woman behind the man.

WHEN SHOULD WE DRINK GWEN ROSÉ?

It’s great as a summer aperitif matched with a light lunch or to take along to share with friends at a dinner party.

HOW IS GWEN ROSÉ MADE? Rosé wine is a style that can be made in a number of ways.

In our case, the grapes for Gwen Rosé have been grown specifically from the start with a Provence style in mind.

It’s unashamedly pushing the quality boundary.

GIVE US A RUN-DOWN OF THE TASTING NOTES...

It’s inspired by the famous and highly popular rosés of Provence, France, while retaining an unmistakable vibrancy that is Hawke’s Bay. It has subtle, light, berry, guava and floral notes with an underlying citrus to it.

WHAT WOULD BE A PERFECT FOOD MATCH? The flavours are subtle and refreshing so it will sit comfortably with a range of food types. You don’t want to overwhelm it with anything too heavy. If you were going to have seafood — try sashimi married with the umami character from a salty soy dressing. One of our winemakers is Japanese and it was the first thing he said.

HOW IS GWEN ROSÉ BEST SERVED? Make sure it’s cool but not cold. If you chill it too much you’ll kill the flavour and texture of the wine. You want that tactile sensation of a cold drink but not a freezing one.

Up to 45 minutes in the fridge is enough.

WHO IS GWEN ROSÉ FOR? It’s for everyone! I don’t see it belonging to any category of wine drinker — simply anyone who appreciates great wine. That being said, it is more suited for an occasion.

It’s a beautiful option to drink on a hot day over lunch — with sunshine, good friends and food. That’s where I’ll be drinking it.

PINK WINE IS PROMINENT ON SUPERMARKET SHELVES THESE DAYS — HOW POPULAR HAS ROSÉ BECOME? Rosé used to be a small part of the wine market, but people have caught on. Historically, popular wines have been barrel-ferment chardonnays, zesty “leap-out-of-theglass” sauvignon blancs or pinot gris with a high sugar content. Though they’re beautiful wines, they don’t suit all occasions. Sometimes you’re after something refreshing and that’s where rosé comes in. It’s light, fresh and leaves the palate clean. I recently read that around 46 per cent of rosé drinkers are now male — the “Brosé trend”.

WHAT KEEPS YOU BUZZING ABOUT THE WINE INDUSTRY AFTER 20 YEARS? I just love wine. The more you know about it, you realise the less you know. Winemaking is about honing your craft and making it better. On the flip side, it’s the fantastic people in the industry. They’re down-to-earth and passionate with a few charms and quirks to keep things interesting. Church Road Gwen Rosé is available nationwide in leading liquor retailers for RRP $26.59.

For more information, visit Churchroad.co.nz

Photo / Supplied

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FOOD & DRINK

THE DISH

BOOK IT, TRY IT, BUY IT

Nobu Lee of Clooney’s dish of langoustine and leek. Photo / Supplied

Michael Meredith will host a breakfast at Orphans Kitchen this month to raise funds for a chosen charity. The two-course menu will feature Samoan flavours and 10 per cent of proceeds will be donated to the Fred Hollows Foundation which raises funds to improve eyesight in the Pacific Nations.

• September 27, from 7am. Tickets, $45 at Orphanskitchen.co.nz

HOT TICKET The list is out — 10 top restaurants will set up at Taste of Auckland on the Waterfront in November serving signature dishes out of mobile kitchens. Taking part are newcomers Gerome, Culprit, Lowbrow, Xoong, Little Bird Organics, and Miann, joining festival favourites Baduzzi, Paris Butter, Farina and the Vodka Room. For culinary tricks and tips book in early to this year’s Electrolux Chefs’ Secrets where chefs, including Nobu Lee from Clooney, Gareth Stewart from Euro, Dariush Lolaiy from Cazador, Neil Brazier of ex-Sugar Club and Man Mohan Singh from 1947 Eatery will host hands-on masterclasses to an intimate group and dine together after. Or catch larger cooking demos in the Electrolux Taste Theatre by Nic Watt of Masu, Kira Ghidoni of The Grove, Juan Balsani of Baduzzi, Josh Barlow of the Sugar Club, Megan May from Little Bird, wholefood writer Kelly Gibney, MasterChef finalist Vanessa Baxter, Marco Edwardes of Waiheke’s Alibi Brewers Lounge, and Neil Brazier. • Taste of Auckland presented by Electrolux, November 1-4. GA from $25 and VIP from $89. Visit Tasteofauckland.co.nz

MAGIC NUMBER

Island Flavours

Famed Japanese whisky distiller Suntory (now Beam Suntory) has just launched its premium gin Roku in New Zealand. Roku, which means six in Japanese, is distilled with six Japanese botanicals and has notes of cherry blossom, zesty yuzu and crisp sansho pepper alongside traditional gin notes. Best enjoyed served as a gin and tonic with slices of fresh ginger. Available in select retailers for $65 (700ml bottle).

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Three Reasons to Visit Auckland’s Most Exclusive Pop-Up Dining Experience The beating heart of Auckland’s club scene takes on a new persona for this unmissable event

Famed for being the longest running strip club in New Zealand, and for pioneering the adult entertainment industry along Auckland’s most diverse strip, Karangahape Rd’s Las Vegas has been transformed for the next 90 days.

Las Vegas is the perfect nighttime locale for the Akai Doa experience presented by Asahi Super Dry — a dynamic infusion of dining, art and performance from now until late November.

Formed under the guise of escaping reality and diving into an entirely different realm, the sensory pop-up experience is turning Auckland’s food scene on its head.

And if you need any more convincing, we’ve compiled three reasons why you should throw off the duvet cover and throw on your dancing shoes.

Leave your taste-buds in the capable hands of chef Yukio Ozeki.

Photos / Supplied.

THECHEF Know you’re in good hands with esteemed chef of Ebisu and Azabu fame Yukio Ozeki at the helm in the kitchen, which sits proudly on a stage. Watch in awe as award-winning Ozeki slices, dices, and serves up a storm right before your eyes.

Super Dry. Whether dusted on popcorn or infused into jelly, Asahi beer will be paired with the most surprising and unexpected flavours.

THE FOOD Breaking new culinary ground, Ozeki will

THE EXPERIENCE Be entertained not only by the

serve a mammoth nine courses, all inspired and infused

by Asahi varietals — including Asahi Black and Asahi

chef serving up the evening’s culinary delights on the main stage, but by the soundtrack and accompanying

20 VIVA.CO.NZ

visual projections that change with every course to complete the immersive experience.

Asahi presents the Akai Doa experience open Thursday to Saturday from August 25 at Las Vegas, 339 Karangahape Rd, Auckland. To book visit Iticket.co.nz. Note: There are no vegetarian, vegan or seafood-free dish alternatives available.

ESPRESSO YOURSELF

To celebrate the launch of the new Master Origin collection, Nespresso has recruited Kiwi restaurateur Josh Emett to host a five-course degustation dinner this month.

Each dish will be inspired by the arrival of Nespresso’s five Master Origin capsules, whose flavours and textures are derived from five locations across the globe — from the highland valleys of Nicaragua to the lush green mountains of Indonesia.

Josh Emett presents The Coffee Origins Degustation Dinner in partnership with Nespresso, September 20, 6pm at The Orange Coronation Hall, 149/147 Newton Rd, Eden Terrace. Tickets $120 each, which includes a five-course meal, espresso martini on arrival, coffee and wine matches, plus special gift.

Book at Eventfinda.co.nz.

Ice Ice Baby

Leave it to the cake experts at Bluebells Cakery to create the delicious masterpiece for your big day. Their custom cakes are individually designed and handcrafted, and you can book a halfhour consultation with the lovely team in Kingsland which includes sampling six flavours ($25 for two pp).

361 New North Rd, Kingsland.

Visit Bluebellscakery.com

SWEET DREAMS

Indulge your tastebuds at Ponsonby Central’s week-long pop-up courtesy of Wellington’s chocolate curators The Chocolate Bar. Sample and buy the best craft chocolate and return in the evenings for ticketed tasting events pairing chocolate with Eight Thirty coffee, Fine and Dandy Tea and Six-Barrel Soda. The makers will be on site to meet and share free daytime talks and new chocolate maker, Foundry Chocolate, will have a tasting premiere.

September 17-23. Visit Thechocolatebar.nz for information and tickets.

BOOK IN

FOR AN EXPERT GUIDE TO WEDDING CAKES WITH BLUEBELLS’S OWNER KARLA GOODWIN, SEE VIVA. CO.NZ/CAKE

Don’t miss the return of pop-up speakeasy Chivas Club, which will serve Chivas Regal Whisky cocktails and a great night out. Taking place in downtown Auckland — the exact location revealed to ticket holders on the morning of the event — this year’s pop-up promises a multi-level experience with three bars and two stages for entertainment. Cocktails will be crafted by leading mixologist Jonny Cresswell with something for every whisky connoisseur or newbie.

Tickets are $55 for two cocktails, plus food and entertainment, on sale now for October 11.

Book at iTicket.co.nz

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Feelin’

Hot Hot Hot Viva chats to mother-daughter duo Helen Rigden and Kelly Acland of Hot Body Swimwear about their new swimwear boutique on Nuffield Street On success… For the past 28 years, Hot Body has witnessed the fashion evolution that turned the female mould into a multi-million dollar industry. During this time, our passion was and still is to deliver outstanding service and quality swimwear for women of all ages and body types.

On their offering… Hot Body Swimwear carries over 3000 swimsuits from more than 35 international exclusive brands and caters for every budget. As a specialty store, we enjoy travelling extensively to source handpicked items like beach towels from St Tropez and hats from Madagascar.

On their name… Hot Body embodies women who are 100 per cent unapologetically confident within their skin, irrespective of shape, size or age. Photoshop has moulded women into stick thin mannequins to reach sales targets and we believe that this attitude needs to

Above: Hot Body Swimwear’s new Nuffield Street store.

Photos / Supplied

change. We are proud of our 28-year-old name, and it is here to stay, with all its layers of meaning.

On their services… We offer free one-on-one consultations with a swimwear specialist, who draw on their years of experience to assist with the fitting process.

After 28 years in 277 Broadway, Newmarket, our newlook store is situated at 24 Nuffield Street, Newmarket, and is about sophisticated ambience with comfortable fitting rooms and complementary lighting. Women leave our store in love with their stunning swimwear pieces that love their bodies back.

On finding the perfect swimsuit…

True to our style, we prefer not to generalise our customers into categories. Is this swimsuit going to be very active or is it bound for a secluded honeymoon

spot? The magic comes together in pairing skin tone, hair colour, bust size and body shape.

On swimwear trends… Think plenty of abstract prints in warm desert shades as well as bold, tropical flora and fauna. Tried and trusted black and white is very much alive in inventive new cuts, necklines and contrast trims. Sporty bikinis look to colour blocking on straps or belts. High-waisted, 1980s-style bikinis are having a revival. One pieces come in plunging necklines or side cut-outs, with feminine flounces like ruffles, ruching, keyholes and fine buttons.

Purchase any swimsuit from Hot Body Swimwear between September 12 and October 12 to be in to win a luxury three-night stay on the Mamanuca & Southern Yasawa Islands Cruise in Fiji with Captain Cook Cruises.

For more information, visit Hotbodyswimwear.co.nz

VIVA.CO.NZ 21

FOOD&DRINK HAS OUR PASSION FOR PROSECCO GONE FLAT? CHIC AND CHEAP, OUR FAVOURITE ITALIAN FIZZ JUST MIGHT BE LOSING ITS ALLURE. WILLIAM SITWELL INVESTIGATES

L

overs of prosecco, hold on to your flutes. News is just in that sales of the pale fizzy stuff are slowing.

Last year showed a mere five per cent increase on the previous 12 months.

That may not sound too drastic but it’s the smallest rise since 2011 and represents a noticeable downturn.

According to UK accountants UHY Hacker Young, “Prosecco may have reached its ‘Burberry moment’, where the brand suffers from overexposure and loses its luxury/ aspirational image”. And so the question on everyone’s parched lips is: have we reached peak prosecco? Has the bubble really burst?

The explosion in popularity of this Italian sparkling wine has been extraordinary. It was in the late Noughties that the froth of the proverbial bottle bubbled over. According to wine importer Nik Darlington, of UK brand Red Squirrel, the origins of the prosecco boom can be traced to the financial crash of 2008.

“Prosecco drinking really took off in the late Noughties,” says Darlington. “People found themselves with less disposable cash, but still wanted to be able to celebrate with something fizzy.” Prosecco was the answer.

News soon reached the wedding market and when couples realised you could buy prosecco for at least half the price of champagne, especially those not wanting to pass up a nifty discount on booze — they got glugging the Italian fizz.

Although, as Darlington points out,

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As the wine writer and presenter of UK The Wine Show, Amelia Singer, notes: “Prosecco became overexposed, and overexposure can harm any brand. Sparkling wine has been traditionally associated with celebration, what you might call a highlight moment in your life. The problem with prosecco is that it has become ubiquitous and that makes it pedestrian and, in turn, a less-special option when you want bubbles.”

Singer also explains that prosecco opened up a market to other drinks which, in turn, made it a victim of its own success. Or as Darlington bluntly puts it: “People don’t really care how it’s made, or who makes it and that means it’s hard to sell premium types.”

Yet the Italian makers of prosecco do seem to be victims of their own success. They — and the government — are furious at how some Italian immigrants have started to make prosecco in Australia.

It was originally a variety of grape, not a region. In 1999, a winemaker from Valdobbiadene planted prosecco grapes in Australia and registered them legally as an authorised Australian grape variety.

Then, in 2009, the authorities in Italy changed the name of the prosecco grape to Glera and created a region in Italy’s Veneto called Prosecco, to which the EU granted status as a protected designation of origin.

However it was too late stop the Australians, who produce a premium prosecco much to the fury of the Italians, who have attempted

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“prosecco is a totally different drink”. It is, in fact, a far cry from bottle-fermented champagne, with a secondary fermentation taking place in vast steel vats.

A centuries-old tradition, think handturned magnums of Krug and Dom Perignon, lovingly made in some of the most ancient chateaux in the small French region of Champagne, compared with the rather larger Italian regions of Conegliano and Valdobbiadene where you can find prosecco for sale in 330ml cans.

Although its production may have been industrial, it was of course, still Italian. We love to romanticise the food and wine of that nation. And those of us who have holidayed in Italy know a great trick with prosecco.

Mixed with soda and Aperol, that Italian aperitif made of orange, rhubarb and some other mysterious sounding ingredients like gentian and cinchona — add a splash of soda, ice cubes and a slice of orange — it is a warm Mediterranean sunset in a glass. And so we stalked the supermarket wine departments and filled our trolleys with the ingredients for an Aperol Spritz.

So the prosecco bubble rose. Wedding and festival-goers loved it so much that little vans appeared, serving the stuff on tap.

More varieties appeared on our supermarket shelves. The bottles got bigger and bigger.

This dainty and tender drink had gone mass market. And whereas it had once tasted dainty and tender, it now sipped like a thin cliche.

Has the sun set on the heyday of the Aperol Spritz?

legal challenges but, to date, failed.

But if the fizz has gone out of prosecco, the Italians can take comfort from their other, rather more famous invention, the pizza. It’s one of the world’s most ubiquitous foods, and shows no sign of going out of fashion — a Museum of Pizza is even about to open in New York. I’ll raise an Aperol Spritz to that.

— Telegraph

2 1

4 3

TOP OF THE DROPS

1. Santa Magherita P Prosecco DOC NV, $20, from Glengarry. 2.

Adria Fontessa Prosecco Brut, $23, from Wine Direct.

3. Tosti Prosecco DOC, $18, from Glengarry. 4. Borgo San Leo Prosecco, $17, from Farro.

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DON’T MISS OUT

MOSES MACKAY OF SOL3 MIO IS SET TO SERENADE US INTO SPRING AT THE UPCOMING VIVA SESSIONS LUNCH

Viva editor Amanda Linnell.

M

oses Mackay is not only one of the smoothest singers around, he’s also a pretty fine dresser ... at least half of the time. “I’m either onstage as the ultimate fashion guru or in my track pants writing at home,” he laughs. “There’s no middle ground for me. I either look really flash or go for the absolute homeless look.” The operatic talent, who has found international fame as a member of the smash-hit opera trio Sol3 Mio will be performing an intimate concert at the upcoming Viva Sessions next month. The Moods of Spring Long Lunch with Dilmah will also celebrate the beginning of spring in style with an elegant Dilmah Teainspired three-course menu and a fashion show debuting top labels from Smith and Caughey’s new season at Shed 10 on Auckland’s Waterfront.

“I’ll be dressed up for the big event, so don’t worry!” says Moses. “I’ll hit up my good friend Ronald from RJB Design. He always sharpens me up with the suits.”

The gig is one of many in the North Shore local’s career, which kicked off after three years of music study in Auckland followed by the New Zealand Opera School in Whanganui. It was during university that Sol3 Mio was formed after Moses first met his cousins Pene and Amitai Pati in music class. After singing together, they instantly made the connection that they were related.

All three were then accepted to complete their Masters at the prestigious International Academy of Voice in Wales, so the trio started fundraising through concerts to make it happen. While in the UK they recorded the first of two bestselling albums. “I guess it was a pretty wicked journey,” says Moses.

At the time Viva spoke to the enthralling performer, he was brainstorming everything from a fullon backing orchestra to an original arrangement for the lucky attendees of Viva Sessions — he ultimately wants it to be a surprise. “I’ve done so many shows.

From operatic arias, singing in jazz bands around the world, or going out on my own. Each one is different and special.”

Sol3 Mio have entertained the Queen and the president of China, but it’s often the smaller moments that mean the most, he says.

“That kind of stuff is cool, but I remember getting the chance to meet a fan with cerebral palsy in Hamilton. She couldn’t make one of our concerts and I ended up calling and inviting her along with her family to breakfast with us the next morning. It was awesome to branch outside of the music world and connect on a human level.”

In 2015 Sol3 Mio took a break to focus on their individual careers — Pene and Amitai are overseas with the San Francisco Opera Company and Moses has starred in the extravagant 80s musical Pleasuredome alongside Lucy Lawless and Michael Hurst. “I’ve never worked with serious actors before, so it was a whole new ball game. I’m always up for the challenge,” he says.

The boys were back together for a performance in Hawaii’s Opera House earlier this year, and Moses is planning the annual Sol3 Mio Christmas tour which will play hotspots around the country.

“It’s our cheeky little get-together. It just so happens to be in front of thousands of people,” he says.

He’s also working on a new contemporary album and is off to Japan in October as an ambassador and anthem act for the All Black Tour in preparation for the 2019 World Cup.

Honour your loved one in a special way

Moses Mackay.

Photo / Supplied

Moses says its this versatility he thrives on as a musician. “I think in the world of music you need to be diverse. That’s the beauty of living in New Zealand and its status as an absolute creative hub where you have the freedom to do so.”

Whatever he’s doing, Moses says the universal effect of performing is what he loves most. “It’s seeing the power of music over others. I love the opportunity to sing in different languages too. People are so used to listening to the radio or English pop songs, so when I get the chance to sing an Italian song or German song, it’s really something. We’re all expressing the same thing whether it’s heartache or love.

I see people fall in love with it the way I did when I was young.” — Sarah Downs

Here’s the

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Tickets $129pp including threecourse lunch, matching wine and a gift. (Discounted bundles available.) Book at iTicket.co.nz.

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RECIPES

TIME OUT

GATHER ROUND THE DINNER TABLE FOR THIS SLOWCOOKED WONDER FROM ANGELA CASLEY

A

s we seem to race through each day, it becomes more and more important to spend quality time with family and friends. I have many happy memories of sitting around the family dining table. It is still a must in our home to eat at the table; eating on your knees feels awkward and unsociable.

The table is the perfect place for chatting, catching up on news and daily activities.

Setting the table for each meal was a daily chore when we grew up, but it was always followed with laughter and endless chat — perhaps even the odd argument about who was on dishes!

Any meal that can be prepared simply, then cooked slowly without too much fuss and bother is a winner in busy times.

Today’s recipes are all just that in various forms. Slow cooking a pork shoulder with a few simple flavours is perfect — you can pop it in the oven and forget about it. This means more time for other things. Don’t forget to season the pork well. Then enjoy the crackling and succulent meat, with your favourite vegetables.

Slow-cooked fennel is simple and beautiful with garlic and lemon, here cooked in a frying pan. It’s the perfect accompaniment to roast pork. Fennel is one of my favourite vegetables — it’s so versatile. I heard some girls chatting at the supermarket wondering how to use it,

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Food stylist / Angela Casley.

Photographer / Babiche Martens.

so I joined in to explain that it is simple: shave it through a salad, cook in a risotto or add to slow cooker dishes.

For dessert, mini pavlovas are great as you can place them in the oven and forget about them. I’ve topped them here with date puree folded through lightly whipped cream, a combination I am really enjoying.

ROAST PORK WITH LIMES AND GARLIC Serves 6 3 limes, quartered 6 garlic cloves, whole 2 kg pork shoulder 1 Tbsp olive oil 2 tsp salt 1 tsp fennel seeds Roast potatoes, to serve

1. Preheat oven to 160C. 2. Place the lime wedges and garlic in a baking dish. Place the pork on top, then rub with oil and sprinkle with salt and fennel seeds. Cover with foil and cook for 2½ hours.

3. Turn the oven to 200C. Remove the tinfoil and cook for a further 30 minutes until the pork is crispy and golden.

4. Serve with your favourite roast potatoes and a green vegetable.

BRAISED FENNEL Serves 6 2 whole fennel bulbs 2 Tbsp olive oil 2 cloves garlic, crushed 1 tsp lemon zest

1. Slice the fennel bulbs in half lengthways then slice thinly.

2. Heat the oil in a pan over a medium heat. Turn to low, add fennel, garlic and lemon zest. Cook for 30 minutes until slightly caramelised.

MINI PAVLOVAS WITH DATE CREAM AND FRUIT Makes 8 3 egg whites 1 1/2 cups sugar 8 fresh dates, stoned and chopped 1/2 tsp cinnamon 1/4 tsp ground ginger 1/4 cup honey 1/4 cup water 200ml cream Kiwifruit and mango, to decorate

1. Preheat oven to 150C. Line baking tray with paper and draw on 8 x 8cm circles.

2. Beat egg white in a clean bowl until it forms soft peaks. Slowly add the sugar a tablespoon at a time until it has all gone.

3. Spoon mixture on to the circles with a spoon. Place in the oven for 1 hour. Turn off the oven and leave pavlovas in to cool completely — overnight is a good idea.

4. Place the dates, cinnamon, ginger, honey and water in a small pot. Bring to a simmer for 8 minutes, stirring until mushy. Cool completely.

5. When ready to serve (or 30 minutes before) whip cream to soft peaks. Fold through the date puree. Spoon on to the mini pavlovas. Top with fresh fruit.

FOR MORE, SEE VIVA.CO.NZ/RECIPES

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VIVA.CO.NZ 25

the72club.co.nz In 1970, Janis Joplin joined The 27 Club. In 2018, we made a club of our own.

The 72 Club’s first single ‘Piece of My Heart’ is out now. Listen to our song, share, and donate to help more Kiwis live a long and happy life.

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GOING PLACES

WHEN IN LONDON London Fashion Week kicks off this Friday, so if you’re in town prepare to rub shoulders with the cognoscenti of the fashion world. If you’d rather avoid it, however, and prefer something a little more erudite — but just as chic — arrange to meet your friends at the gorgeous Bloomsbury Hotel on Great Russell St. Owned by The Doyle Collection (which owns luxurious hotels across Ireland, the UK and US), the Grade-II listed building underwent a multmillionpound renovation last year in a collaboration with acclaimed designer Martin Brudnizki.

Head straight to the glamorous Coral Roomwith its original wood-panelled walls finished in vivid coral highgloss lacquer, bespoke Murano glass chandeliers twinkling over head and a 20s-style brass and marble topped bar that takes centre stage. Here you can order a Dora Carrington, E.M. Foster or one of the other many appropriately named killer cocktails. If that all gets a bit heady, head to the Dalloway Terrace and order a Garden of England Aperol Spritz, and toast the first days of autumn and being part of the set, the Bloomsbury set.

• To find our more, visit doylecollection.com/bloomsbury Photo / Supplied

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VIVA.CO.NZ 27

GOING PLACES

FRESH PRODUCE

FIJIAN CULTURE AND CUISINE ARE THE STAR ATTRACTIONS AT THIS UNIQUE LUXURY RESORT WHERE DAN AHWA DISCOVERS AN ELEGANT ESCAPE WITH A FOCUS ON SUPPORTING LOCAL MAKERS AND GROWERS

I

had one too many bowls of kava the night before, and now I am in a lagoon trying to stay upright on a raft made from strips of bamboo trunks lashed together. My guide, Tukini, a sprightly Fijian is crouching on a nearby bank, sheltered by towering mangroves, instructing me to paddle faster before I end up being swept away into the Pacific Ocean.

It starts to rain, and our attempt to find some fresh crabs comes to a fruitless end.

“Turn! Turn!”, Tukini calls, waving his hands in said motion. My core muscles begin to contract and I break into a cold sweat as my shirt and shorts cling to my body. I can unequivocally say that I feel absolutely appalling even before being soaked in a rain shower. As I navigate my way back to land, Tukini grins and takes my photo as I muster a smile (read grimace), before heading back to complete our tour of the resort’s aromatic garden. “The garden is our pharmacy,” says Tukini calmly as I try to catch up, out of breath. “It’s nature’s grocery store.”

I’m spending the next 24 hours at Nanuku Auberge Resort, part of the

28 VIVA.CO.NZ

Auberge Resorts Collection, an awardwinning boutique hospitality company with five-star properties around the world, including Aspen, Anguilla, Costa Rica and Napa Valley. This Fijian outpost is an elegant addition framed by Fiji’s rich Pacific heritage, a tropical oasis set on more than 3km of pristine beachfront on Fiji’s southern coast, and an hour’s drive from the nation’s capital, Suva.

There are 24 suites with a further 13 new luxury villas due in November. It is stationed in what’s described as Fiji’s adventure capital, Pacific Harbour, and I wish I was here for much longer, if only to relish my villa’s private beach access or enjoy room service in my pool house. If the corporate hush of places like Denarau has been your only experience in Fiji, well you haven’t really done Fiji, have you?

Resorts like Nanuku pride themselves on being the antithesis of the usual tourist fodder by supporting local produce, makers and communities as much as possible, with Fijian culture and cuisine at its heart. As with my ‘Bilibili’ rafting experience, mangrove crab hunting and

medicine walk in the gardens to look at the traditional plants Fijians use for ailments and cooking, I’m enamored, despite my sorry state. My hangover quickly dissipates as the rain subsides and I embrace the resort’s bountiful landscape, taking a big breath of fresh Fijian air.

“That tree is the tavola tree. Good for the teeth. The coconut tree over there is the tree of life,” Tukini says chuckling.

“We use every part of the coconut.”

Whereas every raw food establishment back home has only recently cottoned on to the health benefits of the nut, Pacific Islanders have known this for centuries.

Like my Samoan grandmother, who grew up scraping coconut to use in cooking, I find myself scraping my own and squeezing the juice using coconut fibre in preparation for lunch. There’s no discarding the shells either, they’re used for kindling. Guests are encouraged to take part in a traditional Fijian cooking class using ingredients sourced from its gardens and neighbouring villages and the experience leaves me feeling nourished. Men in traditional Fijian

“WE TRY TO CREAT A MENU THAT USES AS MANY LOCAL INGREDIENTS AS WE CAN . . . IT’S A GREAT WAY TO GIVE BACK.” — OLIVER SCARF

costumes take us through the necessities of preparing a Fijian “lovo” or feast, including scraping your own fresh coconut milk before pouring it inside hollow bamboo poles, combined with freshly caught prawns, ginger, garlic and onion before barbecuing on an open fire.

The emphasis on garden-to-table dining is what drew New Zealander Oliver Scarf to Nanuku. The executive chef since February, Oliver previously worked at Fiji’s Laucala Resort in Taveuni, and back home at the eco-designed Te Waonui Forest Retreat in Franz Josef and at the George Hotel in Christchurch, where he was acting chef de cuisine at the hotel’s renowned Pescatore restaurant.

“We try to create a menu that uses as many local ingredients as we can and that determines a lot of what we create,” says Oliver. “It’s a great way to support the local community and give back.”

After I have devoured my prawns, Oliver suggests we take the short drive to visit the nearby Ranadi Organic Plantation, which has been operating for more than 50 years.

It’s Fiji’s largest organic ginger exporter (supplying to some of our own drink and health brands including Phoenix, Hakanoa, Six Barrel Soda and Organic Mechanic), also growing a wide variety of other local produce like turmeric and more recently, vanilla. What’s also significant is that 70 per cent of the plantation operation is by Fijian women, an anomaly in the country’s agriculture firms.

Practising the highest quality certified organic, sustainable and biodiverse farming methods, the plantation was recognised in 2016 for its efforts, winning the Global GAP Award — a farm assurance programme translating consumer requirements into Good Agricultural Practice.

Travelling between New Zealand and Fiji, Jodi Smith provides management of Ranadi through her company, The Earth Care Agency, a consultancy agency specialising

in regenerative organic solutions for the agriculture industry.

Given the state of the world’s food crisis, I’m impressed by the monumental efforts to find some alternative solutions from such a small nation. Guiding the business’ transition from local to export business, Jodi stepped down from her role as CEO of Ranadi in 2017, handing it over to local staff to start her own business. “I still consult to the plantation but I also deal directly with the growers and help them implement food safety and get organic certification,” she says. “With Nanuku, the great thing about our relationship is we get their green waste and turn this into compost, which in turn feeds the vegetables we sell back to them.

It’s a really great way to create less waste and better business practice.”

Although a tour of a local organic plantation may feel taxing if your plans for a resort holiday extend to only to sipping cocktails by the pool, it’s highly recommended, if only to feel good about yourself on holiday for knowing the origins of your food.

Oliver and I head back to the resort, where I sneak in a traditional Fijian Bobo massage at the spa before drink and dinner at the Kanavata Restaurant with Nanuku’s director of food and beverage, Logan Miller, who tempts me with some locally made vodka mixed with kava. I take a whiff of my glass and tell myself “hair of the dog, c’est la vie, suck it up” and other mantras in the face of such generous hospitality, before knocking it back.

Logan offers me a bowl of taro chips in between more liquor tasting — Nanuku’s

own delicious organic rum and whiskey blends. Is there anything this resort doesn’t make? Staying true to its efforts to support sustainability, the restaurant is devoid of plastic straws. “By default, we started with the aim of supporting the community and it’s always been how we create our food and the environment,” says Logan, whose career working for some of the world’s best hotels and resorts (Aman Resorts in the US and The Four Seasons in Sydney) means he’s well versed in generous dining experiences. “Food trends don’t often relate to what we do, so we avoid them and Oliver is really great at making the most of updating the menu daily so it’s in tune with what our growers and suppliers can offer. That is real luxury dining to us.”

Our waiters transform into a band lulling us throughout a specially created menu that includes bresaola with palm heart and avocado, yellow fin tuna, pork belly with celeriac, finished with caramel poached banana.

I say a satisfied “Vinaka and goodnight” to Logan before heading back to the villa for a moonlit swim in the pool and passing out from a day of pure indulgence.

• 11 Nanuku Drive, Pacific Harbour, Fiji. nanuku.aubergeresorts.com Dan Ahwa flew to Fiji with Fiji Airways.

Clockwise from above: Freshl lobster; private island dining; warrior cooking class. Photos / Supplied

1 - 4 N OVEM B ER QUEENS WHARF

TICKETS FROM

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VIVA.CO.NZ 29

GOING PLACES

HOW I PACK BECK WADWORTH HAS PLENTY OF TIPS TO SHARE WHEN IT COMES TO PACKING AND TRAVELLING SMART

A

lthough I am not the best flyer, when it comes to my job as the founder of stationery company An Organised Life I travel a lot. With nearly 40 flights, both long haul and short haul, under my belt for 2018 so far, I have had to master the art of packing in order to travel stress-free.

PLAN AHEAD

I always plan everything well in advance.

I book my accommodation and flights at least three months ahead of time, if possible. After that, I start writing a list of other bits and pieces I need to do — visas, transfers, phone plan, meetings, and a wish list of excursions, restaurants, shops and everything in-between I want to try to see. I then start an Excel spreadsheet and plan each day in detail.

I like to pay for anything and everything I can in advance so once I get to my destination I am only worried about spending money and daily food expenses.

This helps my budgeting and means I can spread my expenses over a few months rather than across just a few days/weeks when I get there.

PACKING PHILOSOPHY

I pack in outfits. This allows me to make the most of my luggage space knowing there are no random pieces that won’t be used. I look at my itinerary and the weather and try to plan at least two outfit options per piece of clothing.

Mix-and-match styles are perfect for this, including denim jeans, white cotton shirts, knits. I’m realistic and try not to overpack. Sometimes I’m travelling for a month with one suitcase so I have to be ruthless and committed to my strategy.

FOLD OR ROLL?

Choose your luggage wisely and use all the space. I separate all my different bits and pieces as much as possible to make them easily accessible and recognisable. I

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Chief tasting officer at WineFriend Yvonne Lorkin’s debunks wine award myths

Hands up if you’ve ever bought wine simply because it has a shiny gold sticker on it? It’s usually when we’re in a hurry, right? I mean, the sheer volume of wine to navigate through is daunting to say the least. We all want to branch out and try something delicious and different to our same-old, same-old, but without having the knowledge or cues, we end up gravitating to those shiny medals thinking they’ll give us a great bottle. No one wants to be let down by a dud choice, but beware: that ‘medal’ may not be all it seems.

SO, WHAT’S ONE TO DO? 1. Check that it’s an award earned at a credible competition or bestowed by a professionally stewarded magazine panel. The Mudgee Agricultural Association Knitting, Craft & Wine Fair doesn’t count, sorry. And be aware that even with credible competitions, the percentage of wines that receive some sort of award can be unusually high.

2. Check that the award is current and for exactly the wine you’re holding, because wineries know that shiny stickers on bottles sell wine — so don’t take any old gold foil at face value.

3. Check that the award is independent and hasn’t been paid for by wineries (yep, it happens). And remember, just because a bottle has a groovy label or is plastered in shiny stickers, it doesn’t necessarily mean it’s going to be right for you.

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Photo / Supplied.

keep my delicates in one bag, my toiletries in another, my phone and laptop charger in one, and my washing in another.

When it comes to folding or rolling, I’m a mixture. During cooler months I favour folding as most of the pieces are big and bulky, however, in the warmer months I enjoy rolling all my lightweight linen and cotton pieces. This also keeps these types of fabrics from getting too crinkled.

OTHER FAVOURITE TRICKS

Smart Layers: Lightweight fabrics are a

girl’s best friend when packing for a trip, no matter what season — light cashmere and soft cottons are great for layering.

Go Mini: To save space, invest in mini toiletries. If these aren’t available, purchase some mini travel containers and put your essentials into these.

Get Rugged Up: Wear bulky pieces such as heavy coats, hats, and boots on the plane.

This will save you luggage space and weight, while also keeping you cosy on your travels.

Packing Hats: Save space by stuffing your hat with a cashmere jumper. This protects your hat from getting squashed and makes your jumper easy to access.

One Last Trick: To keep a belt in shape, tie it around a towel before you pop it in your bag. A Turkish towel is my go-to for travelling — they soak up water, dry really fast and are super light!

Keep the clutch close to you, and put it in a snap-lock bag to avoid any damage.

HAND LUGGAGE MUST HAVES

• Passport and licence.

• Phone charger and adapters.

• Headphones and phone.

• Portable phone charger.

• Itinerary and flight information.

• Emergency contacts.

• Medication.

• Essentials kit — extra hair tie, plasters, lip balm, mini sunscreen, (sometimes) dry shampoo.

• Pen and An Organised Life notebook for documenting my travels.

• Eyemask and socks.

THE FUN STUFF

• Jo Malone Wood Sage and Sea Salt or Le Labo The Noir 29 travel size.

• Makeup: RMS Illuminator, Hourglass Caution mascara, brow pencil, mini Nars Laguna for bronzer and eyeshadow, Chantecaille tinted moisturiser.

• Ray-Ban sunnies.

• On-flight skincare: SK-II Mask, Fresh Lip Balm and Moisturiser, Hydrating Serum, and a face mist.

• A warm jumper — usually MARLE or Jac and Jack • Sneakers — Spring Court White.

• An extra outfit in case luggage goes missing — usually a Jac and Jack tee, Levi’s jeans, Hansen and Gretel blazer, kitten heels and a dress.

Le Labo The Noir 29, $294 for 50ml, from Mecca Beauty.

Studio Pfeiffer dress, about $306.

Ganni kitten heels, about $452, from Net-a-Porter.

Marle sweater $370.

Re/Done Levis $453.

An Organised Life diary $30.

KEEP THEM CLOSE

Slip silk sleep mask, $65, from Superette.

Keep your passport and important documents in a clutch that closes securely.

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GOING PLACES

JETSETTER

Making it in New York

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MILAN MAGIC

Luxury beauty brand Sisley has launched a Hair Rituel range. Add some French flair to your haircare routine with a selection of six products, including cleansers and the Precious Hair Care Oil and Revitalising Fortifying Serum. The focus is on caring for the scalp and hair fibre and creating a sensorial experience with uplifting aromas of verbena, lemon, peach blossom and amber.

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Blow the budget on coffee and cake at Caffe Cova — one of Italy’s oldest pastry shops. Founded in 1817 and now owned

by Moet Hennessy Louis Vuitton, it sits on Via Monte Napoleone, Milan’s most fashionable street. With beautiful chandeliers and an array of tempting patisserie and treats, this is the perfect place to people-watch while resting your weary feet after a day shopping.

It wasn’t so long ago that New Zealander Natasha Wright was creating elegant fashion-model illustrations for magazines including Viva. Now based in New York, her work is about to feature in a new exhibition, Les Biches. Her paintings — still based around the human form — explore sexuality, intimacy and desire from a feminine perspective.

The show, she explains, presents a more varied collection of abstract works that reclaim and honour the female gaze.

Natasha graduated last year from the New York Studio School with an MFA in painting.

Les Biches, September 18-23, Lower East Side, New York. To find out more, visit Natashawrightstudio.com

BLUE SKY THINKING

If you’re in the market for a fresh linen dress to waft about in on your next escapade, why not opt for one from local label Widdess — this 100 per cent linen number is the perfect option for throwing over swimwear after a dip. Hat and sandals optional. Widdess Kyoto dress $349. (09) 361 1609.

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Creature COMFORTS

Viva sat down with three Kiwi luminaries living three very different lifestyles to discover how they create a sense of calm and comfort in their households.

Each week, we’ll get a glimpse into their lives, including stylist and media personality, Amber Peebles

No stranger to the spotlight, TV presenter and media personality Amber Peebles cottoned on to the blogosphere long before it was a mere blip on everyone’s radar. Sharing daily street style inspiration to her 41,000-strong Instagram following, and on her website, Amber’s Edits, the 35-year-old has proven her fashionable eye extends far beyond just her wardrobe.

“I’ve become a bit of an interiors nerd, so I love to flick through magazines for inspiration,” Peebles says. “My mother-in-law has a subscription to Vogue Living so I pounce on that when I can, and Instagram is a great place for anything visual.”

Peebles divides her time between residences in Auckland and on Waiheke, where she and her husband Brooke Howard-Smith have transformed a garage into an idyllic weekend retreat.

“We have almost finished renovating, so it’s been fun decorating a new space,” she says, explaining her interiors style follows a “retro with a modern twist” feel.

Her love of neutral tones, warm browns and mustard golds are evident when scrolling through her feed, but Peebles says this colour scheme is reflective of her home, too.

“They’re all tones I’m drawn to at the moment.

I think large, fresh white towels and crisp white linen makes almost any place feel homely,” she says.

While Peebles can’t wait to welcome the summer months at her island idyll, she’s been

relishing the cooler, dark evenings with her favourite creature comforts. “I think our ultimate night in is cuddling up on the couch with a good movie and a dessert. Or wine. Or both!”

“I think it’s important to have a sense of ease when you’re home, so you can walk through the front door and exhale,” Peebles says. “The ultimate for me is to feel both comfortable and inspired by your personal space.”

Creating a comfortable space in which to relax has become more of a priority for Peebles in recent years, noting she’s “really honed in on what I like to be surrounded by.”

Perched on La-Z-Boy’s Prague modular sofa, Peebles says she was surprised to discover the range of fashion-forward styles, fabrics, and textures available in the La-Z-Boy range. “I had really only thought of La-Z-Boy as single recliners, so I was impressed to see what a huge range of pieces and styles they had!”

Peebles says she loves knowing that no matter which style or shape she chooses, every piece from the La-Z-Boy range is going to be “crazy comfy!”

“I think we are lucky to live in a time when we are spoilt for choice – we really can have it all. It’s so important to feel comfortable when we do have the time to relax, but it should also compliment the space with its shape and texture,” she says of La-Z-Boy’s Prague modular sofa, available in a range of customisable fabric and leather options.

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WEDDINGS HERE COMES THE BRIDE

Ingrid Starnes has been making special bridal pieces for friends and family since the New Zealand label began in 2009. Fans of her elegant dresses would often ask her to tweak existing shapes and designs to suit their wedding day.

After five years of refinement, today marks the official launch of the brand’s first ceremonial collection. “We’ve been making a small number of bridal gowns for quite a few years now,” says Ingrid, “so it was a natural progression for us to venture into bridal. We’ve learnt a lot about what works and what people love.”

The new Ingrid Starnes Ceremony collection is a considered selection of 13 romantic, elegant silhouettes that have been tested and developed through the brand’s custom bridal process. Each piece is “beautifully constructed and made from a stunning cloth selection featuring liquid silks, cotton silk broderie, drapey chiffons, luxurious lace and soft suiting”, says Ingrid.

The range is available to view by appointment at the Vulcan Lane store, where each bride and bridesmaid piece from the capsule collection will be available to order from a range of fabrics.

— Johanna Thornton

• Ceremony suit, POA, from Ingrid Starnes. 16 High St, Central City Photo / Supplied

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WEDDINGS

MAKE MY DAY FOUR COUPLES SHARE WHAT MADE THEIR SPECIAL DAY SO UNIQUE

Zoe Walker and Dan Ahwa.

Photos / Anna Kidman.

Make-up / Kiekie Stanners using M.A.C Cosmetics.

Hair / Lauren Gunn from Colleen.

ZOE WALKER AHWA AND DAN AHWA

Mary’s College, on the grounds of which the chapel is based.

THE PROPOSAL

THE VENUE

Zoe: We’d been together for nine years, and had talked about getting married numerous times. It came up again when we were having fish and chips and wine on Kohimarama Beach. We just talked about it, and we were engaged! It was lowkey — no bended knee, thank God — and perfectly us. There wasn’t a ring, although Dan had actually been to design one and had been waiting for it to be finished.

I’d had my suspicions because the ring I always wear went missing; magically “found” by Dan “in the sofa” a few weeks later, after he’d borrowed it for sizing.

We loved that Mission Bay Pavilion had indoor and outdoor areas that allowed people to circulate throughout the night, and also an amazing events team, Nellie and Vinci, who would manage the little but important details. It has a very cool interior, while the heritage-listed stone house adds a lot of charm and character.

THE VISION

Zoe: We wanted a day that felt both traditional and relaxed. We loved the feeling of simple and sweet chapel weddings from the 50s and 60s, where it was all a little imperfect but you can tell from the photos that it is the most joyous occasion. But mostly, we wanted our friends and family to feel comfortable, and for our guests to have the most fun they had had in a while.

CULTURAL ELEMENTS

It was very important to have elements of Dan’s Samoan culture throughout the day: his sister Simorina did a beautiful reading in Samoan, and at the chapel we had some traditional fine mats from Dan’s grandmother Taualofa, family heirlooms that signify tradition and family. There was also a traditional siva or Samoan dance at the reception, which symbolises the family coming together as one.

Neither of us were huge fans of readings, which can be so corny, but we ended up having two: my nephew Tyler read Nick Cave’s Into My Arms (“I don’t believe in an interventionist god but I know darling that you do”), and Dan’s cousin Lofa and sister Simorina chose to read 1 Corinthians 13:4 - 8 in English and Samoan. We asked our nanas to be our witnesses and sign the marriage certificate.

THE CHURCH

Zoe: Our ceremony was at St Mary’s Old chapel in Auckland, a Gothic Revival chapel constructed in 1866. It was beautiful, and it felt special to commit to each other in a place with so much character and history. We both also have family connections to the chapel and St 36 VIVA.CO.NZ

THE RINGS

Dan: I worked with Greg and Claire from Meadowlark on Zoe’s engagement ring. I knew it had to be classic but with something slightly off-kilter — literally, Zoe — so we settled on a solitaire ring with a reclaimed grey diamond. Greg and Claire really understood that though there are parts of us that are traditional, we are also very non-traditional in other aspects of our life, so a stone that was not common was important. Our weddings rings were from Meadowlark too; a simple gold band for me and eternity band for Zoe. Zoe: I love my ring; it’s dainty and classic.

Meadowlark posted a photo on Facebook, and some troll commented that grey diamonds are “trash diamonds” — which I thought was hilarious, and somehow perfect for a Westie nerd who grew up to work in fashion and have Kate Sylvester make her wedding dress.

THE DRESS

I’m lucky to have relationships with many local designers where I knew I could ask them to make me something special — I chose Kate Sylvester because I knew she would immediately understand what I wanted, and would also make the process simple and fun.

She made a dream dress that captured me perfectly: practical and whimsical. I didn’t want a traditional wedding dress; I’m not a gown person. I also liked the idea of something I could wear again at some point; it felt wasteful to have a dress for one day.

There were a few design elements I loved — an A-line silhouette, ruffled high-neck, sleeves, some kind of back detail, grosgrain ribbon, midi-length — that Kate took and translated into one look. It was her idea to do the amazing black bow at the back.

I wore Meadowlark pink pearl earrings, Chanel sling-backs, a vintage bag from Etsy, and carried a white paper fan because it was so damn hot that day.

I also had a special family heirloom attached to my bouquet, a silver purse from 1939 that has been carried by every bride on my mother’s side of the family.

THE SUIT

Dan: I wanted a relaxed suit inspired by those in the 1940s with a pleated trouser, and went to Murray Crane of menswear tailor Crane Brothers. It took several weeks as it was sent to Italy to be made. Murray really understands my style and we selected a beautiful dark brown Solbiati Tolomeo linen, with a wide leg, an unlined blazer and light linen collarless shirt. I wore it with white sneakers for the ceremony, and changed into Greek leather sandals later on, because it was boiling hot.

ENTERTAINMENT

We arranged for Drums of the Pacific to perform after dinner, as a surprise for our guests (and the strangers at Mission Bay, who loved it). It was an amazing memory watching them, and watching our friends and family watch them — it kicked off the party portion of the celebrations.

THE MUSIC

This was probably our proudest moment, having family and friends of all ages come together and completely enjoy themselves; outside under the stars.

A proper dance to cheesy music is the best part of any wedding, so we were determined to make ours epic. We’ve been to some great parties where DJ Manchoo from Flava has played, so knew we would book him as soon as we got engaged; he played a mix of throwback music that appealed to all generations.

We wanted our wedding to be “unstuffy” and we love having a good time.

THE PHOTOS

Zoe: I was very passionate about this. Having been deep in wedding planning, I felt they had almost become performances for “the photo”, with everything geared towards getting a shot that will get you into a wedding magazine or a great Instagram shot (yes, ironic now our photos are in a wedding issue). You know the wedding shot when the bride and groom stand aloofly apart in some industrial area or on a street: why?!

So our brief for Anna — who we knew a little through work events — was to capture moments, rather than posed shots. All my favourite photos are spontaneous, warm moments: my sister

laughing at me getting emotional after putting my dress on, my nephew about to throw a fistful of petals at us, Dan doing his siva with his family, our two young cousins sitting on the wooden fence taking time out.

THE FLOWERS

Zoe: We wanted something very simple, white and green, with fragrant stephanotis that captured the summer mood. The chapel is so beautiful we didn’t want to decorate it unnecessarily: we had two arrangements at the altar by Naomi from Leaf & Honey.

My Aunty Gaylene, an ex-florist, made my bouquet; white and green with daisies, baby’s breath and spray roses.

I had a very clear vision — small, sweet

and spring-like, basically something that looked like my mum and I could have picked from the garden that morning.

ON THE DAY

Neither of us love being the centre of attention, so I think we were both quite nervous. But as soon as I walked into the chapel and saw Dan, I couldn’t stop smiling and acting like a big goofball. I was almost giddy with relief — all our planning and organising was over, and we could just enjoy where the day took us.

We’re both introverts so deliberately had a few moments on our own, away from the madness — everyone is coming at you (with love) from all angles at all times, so this was one of the best ideas we had.

It was a treat to see people from all

parts of our life come together. We come from really strong-minded families who have helped us become strong-willed people and it was a way to say thank you for being such big influence on our lives.

SPECIAL MOMENTS

Some of the sweetest moments were those we didn’t plan: Dan’s cousins created leaf ‘ulas (necklaces) for us, my parents and nana, presenting them to us at the reception, while my cousin Blake surprised us by performing a haka.

One stressful but ultimately funny moment was when we arrived at the reception and my dad told me our wedding cake had collapsed (luckily the amazing pastry chef at Mission Bay Pavilion did her best to fix it).

VIVA.CO.NZ 37

C O N T I N U E D F R O M PAG E 37

DAHLIA GHANI AND IBRAHIM AL-MUDALLAL THE PROPOSAL

Dahlia: We were at the top of the Waitakere Ranges, overlooking the Tasman Sea, over an earthen pathway covered in petals. We had been trudging through the same trail a year earlier midwinter in bad weather. We somehow got off the three-hour track on to an eighthour track, and fell full body in a pool of mud with not much daylight left but still felt as if we were the luckiest people in the world. A year later Ibrahim proposed 38 VIVA.CO.NZ

to me at the same peak where we had our adventure. He completely caught me off guard and the moment will be forever imprinted in my mind.

THE LOCATION

With a guest list 170 people long, we needed a venue that could accommodate the large number, and after some searching, ended up choosing the Auckland Town Hall. It was built in 1911 and has been fully restored as a beautiful event space. We loved its neo-Baroque aesthetic, beautiful stained glass and ornate plasterwork. It was the perfect place for an expansive ceremony, dinner and dance party. It’s also protected as a Category A heritage site so it will never

be demolished and will be a reminder of the best day.

THE DRESS

I wanted a dress that felt romantic, elegant and whimsical at the same time, but it also had to be comfortable. It was a tall order, so I emailed a handful of designers, including someone at Marchesa. I received three options and immediately fell in love with a dress with flutter sleeves, a Victorian bodice threaded with a Chantilly lace underlay and embroidered with flora-like ivory threadwork. A friend brought it over from NYC within a few days and it was clear that it was the one as soon as I received it — it needed very little tailoring. My

beautiful mum bought me baroque pearl Celine earrings to wear that I will treasure forever and I was given a stunning bracelet by my lovely mother in law.

THE BRIDESMAIDS

The bridesmaids all wore different bright floral gowns. When standing together, their colour combination looked like beautiful tapestry. Their dresses were the inspiration for my tropical bouquet, complemented by the bridal party’s kaffir lime forage bouquets.

TRADITION

We had a mahr ceremony two weeks before the wedding where we were Islamically wed. It was beautiful,

Brrch created rows of pastel notes, pinks and pops of red, lining all the long tables in the space with coloured orchids, water lillies, lotus, anthuriums, garden roses, chrysanthemums, fuchsias and an abundance of other flowers and kaffir limes. There were layers and layers of flowers reaching out in all directions and creating movement at every angle.

Every arrangement had new aspects and surprises.

A lot of logistics were involved and flowers had to be ordered months in advance. Brittany ordered a lot of speciality products and different varieties that we don’t get here, all the colours were so unusual! The anthuriums were insane.

She mixed these with lotus flowers with huge stems, which she wrapped through all the arrangements. With the Edwardian Baroque town hall as a backdrop, it was a dream come true.

THE PHOTOGRAPHER

We knew we didn’t want a wedding photographer and were reluctant to be in super-corny situations with a lot of post-production and filters. We loved Rebecca’s (photographer Rebecca Zephyr Thomas) aesthetic and she understood ours. The actual day went by so fast — so much so that we ran out of time to go off and take bride and groom shots at another location. Instead Rebecca captured so many beautiful photos that are so true to our day. Capturing happy and emotional moments so naturally, surrounded by family and friends.

THE DAY

The wedding was completely overwhelming and surreal — we’re both averse to attention so it really felt like an out-of-body experience.

SPECIAL MOMENTS

My brother proposed to his now-fiance!

We had planned it with him a few months in advance. It was so special to share our day with them. Double the celebrations and everybody was very surprised.

THE HONEYMOON

emotional and intimate. Our wedding ceremony was officiated by Sheikh Jehad Ismail, who Dad had always said would fly over from Australia for our wedding.

We hired a car and road tripped through Sicily in off season, the atmosphere was very relaxing. And the landscape is so breath-taking. They have no beaches, just cliffs and caves and the most intensely blue azure. A lack of planning and booking meant every day was unplanned and spontaneous.

LESSONS LEARNED

THE FLOWERS

For me, the floral arrangements were the most important part of the overall aesthetic and Brittany Asch, of Brrch, whose work is so breathtaking and unique, came up with the most bountiful arrangements. In addition to the bouquets for myself and the bridesmaids, she created giant clouds made of baby’s breath that floated above Ibrahim and I on the stage where the ceremony took place.

Plan all the creative aspects as a couple.

We handcrafted Aleppo soap with our initials in Arabic stamped on each one and individually wrapped in coloured tissue paper for guests at our wedding; it took months but it was a true labour of love.

It’s only a few hours of one day out of 365 days in a year of your life together, it genuinely reveals nothing about what your marriage will look like. As long as you are marrying “your” person, you will be happy despite anything that goes wrong.

Dahlia Ghani and Ibrahim Al-Mudallal.

Photos / Rebecca Zephyr Thomas

VIVA.CO.NZ 39

C O N T I N U E D F R O M PAG E 3 9

SASKIA VAN DEN ENDE AND WAHARAI WAITOHI THE PROPOSAL

Saskia Van Den Ende and Waharai Waitohi. Photos / Jonny Scott

Waharai proposed at Cape Brett in the Bay of Islands. We had hiked about six hours from Rāwhiti, so he certainly made me work for it!

THE VISION

We started dating at Otago University in 2007, so we had been together for more than 10 years by the time we got married.

For this reason it was really important to us that our wedding was a massive celebration of our life together so far, as well as our future together. We wanted the day to represent “us” which was tricky to figure out sometimes, but in the end it’s exactly how it was!

CULTURAL ELEMENTS

Waharai is Māori and my family are Dutch and Irish. Waharai’s family presented me with the most beautiful korowai during our ceremony and his mum sang a waiata. My sister also read the Irish blessing as part of her speech.

THE LOCATION

Our service was at Red Rabbit coffee roastery in Parnell, suggested by our caterer. We fell in love with the venue as soon as we saw it — exposed brick and high beams and of course coffee! We loved the idea of a non-traditional wedding venue.

THE RINGS

My engagement ring is from Naveya and Sloane. Waharai knew I loved sapphires and the ring he picked is absolutely perfect. My wedding band is Meadowlark and Waharai is currently wearing his dad’s wedding ring.

THE DRESS AND SUITS

I wore the Draper dress from the Juliette Hogan bridal collection. Waharai wore a custom black suit from Savile Row, teamed with some Biggie Smalls socks!

My sister was my maid of honour and wore a blue Moochi dress with Kathryn Wilson heels. Waharai’s best man also wore a black suit from Savile Row. THE FLOWERS

We didn’t have a florist. My mum

bought a few dozen peony roses up from Christchurch and I sourced some greenery from my local flower shop in Auckland. My sister and some of my girlfriends put together a couple of bouquets and some vases of flowers for the tables. The best man also made the most amazing greenery arrangement which we were married in front of.

THE PHOTOS

Jonny Scott was recommended to us by a friend. We met up with him for a coffee and clicked straight away! We loved Jonny’s “documentary style” of photography rather than the traditional posed shots.

PARTIES

I had my hens’ do in Auckland and Waharai had his stag do in the Hokianga, which is where he grew up. The night before the wedding we had some drinks with our friends and family who had travelled from out of town. It was a great way to get the whole wedding weekend started!

THE EXPERIENCE

The day was exciting and just felt so happy! We did a really fun “first-look” before the ceremony which was great because it made us both more relaxed. It is a pretty crazy feeling to be in a room full of all your favourite people — once in a lifetime really!

SPECIAL MOMENTS

Once we said “I do” and walked back down the aisle, some of Waharai’s friends did a haka for us. That was a really special moment.

THE FOOD

Sarah and her team from Barulho did our food and it was incredible. Antipasto starter followed by an Argentinian style barbecue and salads. Two of my girlfriends made our beautiful wedding cakes, so we served those with Red Rabbit coffee for dessert.

LESSONS LEARNED

It is easy to get caught up in what a wedding is “supposed to be” but we think the best weddings are the ones that are unique and suit the couple! Our wedding came together with a huge amount of help from family and friends and we think that this made it so much more special.

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Steph and Matt Lockwood. Photos / Kirsty Peta Stone

STEPH AND MATT LOCKWOOD THE PROPOSAL

Steph: It certainly took me by surprise!

We have a pet bunny, Peanut — the apple of our eye — who was instrumental to the proceedings. Walking in, to Matt down on one knee, holding Peanut, who was holding the ring, is something I’ll never forget. Matt had organised the most amazing surprise engagement party to top the day off — it was so special celebrating the day with our nearest and dearest.

a drive down to see the spot. We chose it because it’s quite simply one of the most extraordinary little places we’ve ever been. It just felt so right.

THE RECEPTION

Our reception took place underneath two beautiful tipis, which were the perfect backdrop and created the most incredible atmosphere. They really were the talking point of the day!

As well as the tipis, we were lucky to have access to lots of outdoor furniture and accessories, plus the most incredible fire pits to keep things toasty as the night rolled on!

THE VISION

We were inspired by Splore, a festival where we have made some of our most precious memories together, and we decided early on that we wanted our beautiful tipis (owned by Matt’s wedding hire business, Gypsy & Co Events) as the centrepiece. A day full of fun, surrounded by those we loved, with a gorgeous view to soak in as we danced the night away — we were so lucky for it to all come together as we had imagined.

THE RINGS

THE LOCATION

THE DRESS AND SUITS

Our ceremony and reception were both held in the most beautiful clearing right on the edge of Lake Tarawera. Guests arrived via a short walk edged by native bush and a breathtaking lake view. It was thanks to a tip-off from a local barista during a weekend road trip that we took

Steph: I designed my “dress’, which was inspired by a J’aton Couture gown I coveted years before. It was actually a two-piece, featuring a heavily beaded long-sleeved bodice and a full, luxurious skirt, one of the best features of which were the pockets!

I changed into a beaded mini-skirt (to

Steph’s rings were beautifully designed

by Charmaine from Grae, who was such a dream to work with. Her engagement ring is a delicate platinum band featuring clusters of different sized and shaped diamonds, and a gorgeous milgrain edge.

Her wedding band features a full rainbow spectrum of sapphires interspersed again by diamonds in various sizes and shapes.

Matt’s is a classic platinum band.

match my bodice) later in the evening. My bridesmaids looked stunning in long silk lavender dresses by Rat & Boa. Matt: My groomsmen and I wore pale linen jackets with mis-matching midnight blue pants. The outfits came from River Island and Barkers.

ENTERTAINMENT

Steph: The girls and I were sung down the aisle by a vocalist singing Wild Horses.

We had a live duo performing throughout our post-ceremony drinks, and the most incredible live band, The Pickups, after dinner. They were one of the best features of the day; our guests are still talking about how amazing they were!

THE FLOWERS

Shaye from On My Hand did all of the florals and styling. She is a creative powerhouse with the most amazing vision and innovative use of flora. The arrangements were wild and botanical featuring lots of herbs as a nod to my love of natural medicine.

THE DAY

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It was a hell of a ride! There isn’t anything that can quite prepare you for your wedding day, it really is like nothing else.

To spend a day with everyone you love in the world is quite phenomenal.

FUNNY MOMENTS

Because there was a bit of a walk from

the car to the ceremony, we had hired a golf buggy to get Steph and the girls down the track nice and easily. Waiting in the carpark for their “chariot” to arrive, they were told the buggy’s battery was flat — thanks to a few groomsmen and a few donuts performed earlier in the clearing! A beautifully serene bushwalk in 13-centimetre heels was quite a way to start the day!

THE FOOD

No Biggie Food catered our day and were a delight to work with. We had canapes, a grazing table and sharing platters as we wanted the food to create atmosphere and connection between our guests. No Biggie even tailored our menu to feature our favourite foods — sashimi for Steph and fried chicken for Matt — which was a real treat!

THE HONEYMOON

We are actually just about to leave for our honeymoon in a couple of weeks! We have a few weeks in India planned, which has been at the top of our bucket list for a number of years now.

LESSONS LEARNED

If we had a our time again, we would have started our day a little earlier. There is so much to pack in, so many people to see, songs to be danced to — a couple of extra hours in the sunshine with your friends and family has got to be a good thing.

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WEDDINGS MASTER OF CEREMONIES CHOOSING THE RIGHT CELEBRANT SETS THE TONE FOR A SUCCESSFUL WEDDING DAY. DIANNE TROUP, PRESIDENT OF THE CELEBRANTS ASSOCIATION OF NEW ZEALAND, SHARES HER THOUGHTS ON HOW TO SELECT WISELY

How important is the celebrant to the overall wedding experience?

The celebrant and the ceremony is a vital part of any wedding because without the process contained within the ceremony it is really just a great, big, fabulous party. It is the ceremony that makes you married.

There is no demanding social expectation to marry these days, so when a couple makes this decision, to commit publicly and permanently to each other, then it is a moment to be acknowledged and honoured.

Where’s a good place to start for people who aren’t sure who to have as their celebrant? A wedding ceremony

should definitely be fun but it should also have those special moments of solemnity that give credence to the real meaning behind what has brought the couple to this point. Every couple is unique and has their own story, so the ceremony should reflect that. It’s not the time to revert to cliches or cut-and-paste. Every word of the ceremony should be about that couple and no one else.

Look for someone who is prepared to sit with you, talk with you, hear what you have to say, understand what type of people you are and what this ceremony and marriage means to you. Book a time to interview your celebrant and make sure they “get you”. This is your day and you deserve to have someone standing in front of you who wants to make this the best experience of your lives so far, and is not just operating on autopilot.

Photo / Getty Images

What are some key questions to ask the celebrant? Ask them for a quote

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and what that quote includes; do they charge extra for travel, do they attend the rehearsal, do they have a sound system to use at the ceremony, have they had any training or undertake regular professional development, why do they enjoy this work, will they send you a draft of the ceremony to look through, how long before the ceremony will they arrive, do they have a contract that sets out clearly what you can expect of them and what you are required to do for them? These are all valid queries

and you won’t offend the celebrant by asking them. They in turn will ask you questions. What are your expectations of the ceremony, do you wish to write your own vows or will you need some help or guidance with that aspect, what, if any are your concerns? This back and forth of information and ideas is how the ceremony develops.

It’s important to remember that the couple have responsibilities too. They need to ensure the celebrant is kept abreast of any changes concerning the ceremony i.e. if the time or venue changes, and most importantly get any required alterations to the ceremony and a copy of the marriage licence to the celebrant at least 24 hours beforehand.

Have you noticed a shift in the type of ceremony people are having?

Couples are generally marrying at a later age than perhaps 15 years ago. When the time is right it’s right but overall the majority of marriages probably occur in the 28 to 38 year age group. These couples have had a load of experiences; they may have had many years of study, they may have a young family, they may have spent years travelling or living overseas. They are not naive and the decision they are making has not been made lightly and they want a ceremony that has integrity.

The most important element of any ceremony is relevance and relevance has nothing to do with how much is spent on the wedding. The increasing cost of buying a home or a shift in priorities has led to some couples having simple backyard weddings that are just as beautiful.

What are some broader trends with weddings you’ve noticed of late?

Pop-up weddings have become increasingly popular with time-poor couples or those who want to keep it simple or keep costs to a minimum. They are ceremony focused and can be performed with integrity by a celebrant who embraces the straightforward principle of taking the time to find the right words and the right feel.

Terms and conditions apply. See caci.co.nz for more information.

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SKIN

The more time a skin therapist has to restore radiance to your skin, the better it will look come W-Day. According to skin therapist and owner of Auckland’s Mood Skin Clinic Bridget Crone, it’s a good idea to start scheduling skincare appointments six to 12 months in advance. “If a bride is 12 months out from her wedding, then we would recommend doing a six-layer peel or remodelling procedure, followed by fortnightly or monthly treatments up until the wedding day, supplemented by an at-home skin prescription,” she says. Bridget warns about starting a skincare regimen too close to your wedding in case of breakouts or purging.

As a bride-to-be, your skincare regimen six months out should include cleansing, toning and moisturising morning and evening, using exfoliants twice weekly

Chiara Ferragni.

Photo / L'Oreal Luxe

and applying weekly masks. Don’t neglect other areas of skin that will be on show — like your décolleté, wrists and hands.

Make it happen: Do your research.

Consult several clinics for their recommended approach on how to prep and smooth your skin in the lead up to your wedding. Treatments like dermaplaning from Haven Skin Spa removes the fine hairs on the face, helping makeup sit better after application. About Face offer a range of treatments to brighten, lift and invigorate skin, like Collagen Induction Therapy. Allow the skilled therapists at The Face Place to assess the condition of your skin using their digital imaging machine, and advise the best course of treatments to suit your needs.

Supplement any in-clinic treatments at home by incorporating resurfacing products like Dermalogica’s new Rapid Reveal Peel, $159 for 10 x 3ml homepeels. This maximum strength exfoliant

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looks to a combination of phytoactive AHA extracts and fermented plant enzymes to reveal new, firmer skin, and reduce the appearance of fine lines and wrinkles, without causing dehydration.

lengths fortified, while repairing splits and breakage. The range comprises an in-salon treatment ($POA), as well as cleansing range and serum. As far as insalon treatments go, schedule in weekly cellophane treatments at M11 Studio to ensure your hair is its healthy, shiny best on the day. M11’s Newmarket studio offers bespoke wedding packages to keep you cool, calm and collected while your dream look is created. Email info@ m11studio.com to inquire.

SUPPLEMENTS

The right balance of supplementation will help restore vitality, energy and promote overall wellbeing in the lead-up to “I do”. Consult your doctor, pharmacist or naturopath to find the right mix of supplements to support your health during this busy period.

Make it happen: Advanced Nutrition Programme’s Skin Complete is formulated with skin-loving nutrients such as vitamins A, D, and antioxidants.

A good multi-vitamin will help promote overall wellbeing, while MitoQ looks to CoQ10, claimed improve mitochrondrial function and improve cell regeneration.

HAIR

Book in an appointment with your hairstylist to discuss your bridal ’do.

“I’d encourage you to start planning at least six months out,” says Redken global ambassador Richard Kavanagh.

“That will give you enough time to ensure your favourite stylist is available, and you can start preparing your hair with treatments,

trims, colour and fit in a couple of trials.”

Trish Matthews, director at Auckland’s M11 Studio, agrees. “Most of my initial conversations with future brides are around hair colour, health and length. It’s important to have a strong plan in place in the lead-up to the wedding as well as on the day, to ensure you feel and look like yourself,” Matthews says.

“A lot of brides like to wear their hair up for the wedding, so that means having enough length to achieve the look you covet, as well as the right condition and texture to ensure it looks amazing and lasts well into the night,” adds Kavanagh.

Make it happen: If you’re desperately trying to grow your hair, try Kerastase’s new 90-day hair system, designed to reinforce the length of damaged hair. The Kerastase Resistance Extentioniste range targets hair fibre from root to tip to keep

THREE MONTHS TO GO ...

TEETH

Immortalised in photos for years to come, your wedding smile should be nothing short of sensational. However, if your pearly whites are looking less so, it may be worth researching a teeth whitening treatment.

Consult your dentist about what treatments they offer, either lasers or LED lights to whiten teeth in just one session. These lights operate at a low temperature, so you won’t risk tooth sensitivity.

Make it happen: LED whitening treatments at clinics such as Lumino The Dentists in Ponsonby offer a 45-minute session for $199. A more affordable option

is to brush your teeth using whitening toothpaste, such as Colgate Optic White Toothpaste Pro Express White, $11.

ONE MONTH TO GO ...

MAKEUP

Four weeks out from your big day, book a trial with both your hairstylist and makeup artist, or if you’re creating your beauty look yourself, you’d better start practising. “By this point you’ll have a good idea of your dress, hairstyle and makeup inspiration,” says M.A.C Senior Artist Kiekie Stanners. Take plenty of photos in natural light to check how it photographs, and wear your trial makeup for a full day to see how it wears. If it lasts all day and performs in different types of lighting, then you’ve found your dream look.

TAN

The month before your vows is the perfect time for tanning. Allow yourself to get comfortable with the colour, especially if you haven’t had a spray tan before. Top up your tan a few days before you walk down the aisle to ensure your shade of tan is fresh and even.

Make it happen: Auckland’s Epsom Spray Tan does a $40 full body spray tan that promises a flawless golden glow, sans tell-tale orange palms. Or, if you’ve left it to the last minute, try Bondi Sands new GLO range, $23, for a shimmery golden tan with high luminosity.

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ONE WEEK TO GO ...

HAIR

Book in your final cut and colour one week before your wedding to ensure your ends are looking fresh. Couple this with one final hair treatment and a colour gloss to maintain your hair’s shine and condition.

If you can bear it, avoid using styling tools for the next week.

WAX

Schedule your appointment the week before your wedding to allow your skin enough time to soothe post-wax. Your best bet to stay hair-free long into your honeymoon, waxing rips out the hair follicle at the root, which slows the rate of growth and softens the hair’s texture.

If you can’t handle the (temporary) pain, shave the morning of the wedding with a brand new razor, taking your time to avoid any nicks.

Make it happen: Schick’s new bidirectional razor makes easy work of shaving. The Schick Intuition f.a.b, $17, (meaning forwards and backwards), enables you to shave in any direction

without lifting the blade off your skin.

ONE DAY TO GO ...

NAILS

BROWS

It’s common knowledge that a perfectly sculpted brow is the best way to frame your face.

Recruit the help of a brow pencil to fill in gaps and provide colour depth, or have them tinted at a salon if required.

Consider Benefit Cosmetics to help shape your brows in advance, or book in for feather-touch microblading for a longerterm option.

Make it happen: Try the new Revlon Colorstay Brow Tint, $25, designed to recreate natural, hair-like strokes that mimic your natural brows. Create feather-like strokes as you add fullness and shape to brows using the liquid dip liner and applicator.

LASHES

Lash extensions will eliminate the need to fuss with falsies on the big day, and will help you feel a little more “done” while on honeymoon. They can last up to three weeks if you avoid getting them wet.

Make it happen: A full set of individual lashes start from $200 at Blink Studio in Newmarket, and take approximately an hour and a half to apply.

Your ring finger is bound to get a lot of attention on the day, so a mani is a must.

Pay special attention to cuticles and hands too, by using a nourishing hand cream to keep them supple.

Make it happen: A gel manicure is your best bet for a strong, chip-resistant manicure. Gel polish can last up to 14 days without chipping or peeling.

Newmarket’s Pop Nails offer a new Builder In A Bottle service, which seeks to fill in any grooves in the nail, making them stronger and longer.

keep skin and hair more hydrated. Plus the soft texture minimises the pressure on your face and any sleep creases that may result from slumber on a standard cotton pillow slip.

ON THE DAY…

NOURISH

Keep your energy levels high throughout the day by starting with a substantial breakfast. Lean protein, fruit and vegetables will ensure all cylinders are firing and won’t leave you bloated or overfull. Sip a few glasses of water to keep your skin plump and fresh.

SLEEP

S.O.S

This is one night where you need your beauty sleep. Rest your head on an elevated pillow to allow any excess fluid to drain away from your face, leaving you bright-eyed and depuffed come morning.

Make it happen: Catch some Z’s on Penney + Bennett’s Beauty Pillow — this silk pillow helps

Spots have a tendency to surface at the worst of times, and your wedding day is no exception. If a blemish manifests itself don’t panic, and do not touch it. Squeezing or picking your skin can create trauma under the skin. Your makeup artist will know exactly how to address any unwanted arrivals.

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Overcoming The Paradox of Choice

How to navigate the saturated skincare market

The Paradox of Choice has never been truer than in the realm of skincare. While we love to see a wide range of skincare options on the shelf, that sheer range can cause us to be overwhelmed by ‘analysis paralysis,’ and even result in anxiety.

The array of skincare is bewildering and growing every year and claims made for products are so varied it would be easy to believe we require fifteen different products on the bathroom shelf. We crave simplicity and yet our expectations are enormous.

Psychologists note that we can reduce the panic attacks and sleepless nights by some simple rules. We should accept that we can’t have it all, and that some of our decisions simply won’t work out. We should trust our intuition – but only after doing some research. It is better to avoid impulse decisions, but we shouldn’t defer a decision indefinitely.

According to Snowberry scientist and President of the NZ Society of Cosmetic Chemists, Dr Travis Badenhorst, instead of looking to see what’s trending – start with a ‘key’ that simplifies choice.

Snowberry calls that key, ‘Protect & Refresh,’ and protection starts with cleansing. Not merely about preparing skin for a serum or cream, it’s about choosing cleansing products guaranteed to protect the skin’s natural barrier. And that eliminates any cleanser containing an aggressive foaming surfactant. “Many women simply do not appreciate how important it is to invest in good cleansers,” he warns.

Beyond cleansing, Dr Badenhorst explains we should take a two-pronged approach to ensure our skin’s radiance. We want to moisturise and hydrate, and we

want to reverse the visible signs of ageing. “When the skin’s barrier is intact, then occlusive or film-forming creams should not be required to reduce dryness and water loss. But if an occlusive cream is required, which it may be until the integrity of the barrier is restored, it should not be based on silicones,” Dr Badenhorst says.

“Skin-compatible, herbal emollients are best, but moisturising should be enhanced through the inclusion of powerful humectants, and natural ceramides that help to replace the loss of the skin’s lipids. That is what we do.”

When it comes to serums though, all of us want a great deal more. While it is reasonably easy to choose a cleanser that protects the skin’s barrier, and a moisturiser that is helping to maintain that barrier; choosing a serum to help reduce the appearance of redness, lines and wrinkles, is where the paradox of choice is most true.

“Unfortunately, much of the typical anti-ageing ‘evidence’ for serums, doesn’t meet even minimum scientific standards, which gives more weight to the old adage, ‘hope in a jar.’ When we formulate a Snowberry face serum, we do so to meet the only reliable scientific standard of proof, which is a gold standard clinical trial,” he says.

This commitment to combining nature with the best skin science is why Snowberry’s new Radiance Face Serum was the only anti-wrinkle serum in the world invited to be presented to the 23rd World Congress of Dermatology.

‘Protect & Refresh,’ is both a key and a yardstick – and, Dr Badenhorst adds, “The results should be apparent, in your mirror and from the admiration of friends, in about two weeks.”

For more information, visit Snowberry.co.nz

AT HOME

HERE COME THE BLOOMS

K

elly Karam’s favourite part of being a florist is handing over her custom-made bridal bouquets. “The timing when we arrive with our flowers says to the bride it’s time to put on the frock and walk down the aisle. It’s such a special moment to see the joy between friends and family.

There are usually plenty of tears.”

Her own big day was a slightly different story, says Kelly.

“I live and breathe wedding flowers, so I thought I’d just pull a few gorgeous peonies together. I made the bouquets quickly and straight after our ceremony mine fell to bits. The irony of it!”

As the owner of Parnell’s Blush, Kelly has become known for her stylish arrangements, which she partly attributes to a degree in fashion design.

Visiting a friend’s flower shop shortly after finishing her studies, she found her new creative medium.

“I spent a day in there and was like a duck to water. I never thought about flowers as a career but I took to it naturally. I love that I can create something with a quick result. It wasn’t long before I met my future husband Richard and we decided to start a flower company together,” she says.

The couple initially ran the business

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Photos / Rebecca Zephyr Thomas

BLUSH OWNER KELLY KARAM TELLS SARAH DOWNS SHE FAVOURS CLEVER DESIGN AND HOLIDAY FINDS

out of their home for eight years before opening a retail space two years ago.

“I never dreamed of opening a store,” says Kelly, who stumbled across the Parnell site while on a coffee run in the neighbourhood. “I was hit with this big ‘For Lease’. Funnily enough, I had looked at the building for years prior and always thought what a magical flower shop it would make.

“We’ve now acquired this beautiful space, so we thought may as well open the doors and let people enjoy it,” she says.

The feminine, light-filled space offers a walk-in florist service and ready-made bouquets in addition to the wedding, events and corporate bookings.

“Despite the hustle and bustle of the flowers coming in and the customers there’s a lovely serene and ethereal feel to it,” she says.

The onsite team (currently four fulltime) are in full frenzy mid-year wedding season mode, with 45 weddings already booked in. “I’m always told ‘you must hate it with bridezillas and mums of the brides’, but it’s not like that,” says Kelly.

“We get to work on an event that’s the most important day in someone’s lives, evoking the couple’s personality into the flowers. We love it.”

Plus, a little bit of pressure keeps things moving. “We make promises to people we absolutely have to deliver on. It can be very stressful!”

A stand-out wedding was at Tara Iti golf course in Mangawhai overlooking the ocean in March this year. “We used lush hydrangeas, roses, toi toi and orchids all in sandy tones and dirty pinks which in that setting was just beautiful,” says Kelly.

These days Kelly handles the business side of things as opposed to creating arrangements. “I giggle because I’m now the florist who doesn’t make flowers.

That’s what we all laugh about around here. I have an amazing team I couldn’t do without and that’s really the ethos behind Blush,” she says.

Still, she can’t help but browse through

the daily deliveries. “I was just unpacking a box of coral roses and came across this one which had a crazy shot of hot pink through it.

“It’s those little surprises and joy that flowers bring you daily.”

MY FAVOURITE THINGS

1

SKULL AND BONE NECKLACE This is the only piece of jewellery that I wear daily. I found it in Fred Segal in Santa Monica four years ago and I’ve never taken it off since. It’s become like my “Carrie“necklace from Sex and the City.

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THE BEATLES BOX SET I grew up on the Beatles. My mum gave me an awesome box set of all their albums on vinyl when I was young and it’s still one of my most treasured possessions. I think of it as a very cool heirloom to pass on to my son as he has been brought up on them too. My favourite album would be Abbey Road.

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MAGGIE MARILYN TRENCH This is my favourite trench from five seasons ago, the ‘Be Strong and Courageous’ trench. I love how good I feel in her clothes. They are fun to wear and have a great strength to them, while still being feminine. Plus, she uses a lot of pinks, which is my colour.

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THE BLUSH CARRIER Our flower carrier is our way of packaging flowers and it has become one of my favourite things. It’s original to Blush and it makes me happy to see how much others love it and appreciate its great design too.

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A PAIR OF FRENCH SCONCES I bought these on a family trip when my husband and I drove from Epernay to Monaco. We stopped in Bordeaux for lunch and found these in a great antique store while rummaging through a few boxes. I love mixed eras and styles, so they fit well with my style at home.

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VIVA.CO.NZ 51

Following a sell-out event on International Women’s Day in March, we’re back this Spring with the next Viva Session - Moods of Spring Long Lunch with Dilmah. Join us at Shed 10 on Auckland’s waterfront for an elegant and Dilmah tea-inspired three-course lunch matched with wine, a live music performance by Moses Mackay from Sol3 Mio, and a spring fashion show. Not to mention, every ticket includes a gorgeous gift to take home.

It’s the perfect way to catch up with friends over food, fun and fashion and welcome in the brighter days to come.

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Wednesday 3rd October, 12-3pm Shed 10, Auckland Book now at iTICKET.co.nz