THE GOOD THINGS IN LIFE
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Wednesday April 4, 2018
THE WEDDING ISSUE
RIGHT NOW Life’s a peach
Luxury leather in pleasing shades of pink, yes please! Lancaster Paris small bucket bag, $379, from Smith & Caughey’s.
Ring-worthy
Elevate a classic bridal manicure with delicate rose gold detailing. This clever handiwork by Pop Nails founder Imogene Bevan shows how fashionforward yet subtle nail art can be customised to complement your jewellery and dress. Imogene’s second Auckland store opens in Newmarket tomorrow adjacent to Dry & Tea on the corner of Kent and York streets. It can be booked for pampering celebrations, including bridal showers.
• Visit Popnails.co.nz
High roller
COVERED IN LOVE
Most of the items on Angela Means’ newly launched website, Greatest Friend, are one-offs, like this wedding rings quilt sourced in rural Pennsylvania, “which is in such good condition, I wonder if it ever saw the marriage bed”, she says. “Traditionally the women of the family would make it together. I think this one is extra special due to the condition, but also the very current colour and design formation.” Angela’s online store favours vintage clothing, representing American designers such as Anaak Collection and Wol Hide, who source their textiles ethically. Marbled seafoam wedding quilt, $290, from Shopgreatestfriend.com
When you book throughout April for your Wedding for 2018 you can enjoy
20% OFF your rate.
But only for bookings made in April!
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Dior has brought out its elegantly feminine Miss Dior fragrances in a rollerball bottle, providing the ideal way to ensure a classic bridal scent can trail along on your wedding day as you transform from mademoiselle to madame. The limited edition Miss Dior Roller Pearls in Blooming Bouquet, $66, or Absolutely Blooming, $80, are best applied to pulse points. For a layered approach, sample the new Miss Dior hand cream, $72, to add to your rosy allure.
Meet you at the registry
FASHION & BEAUTY
7 Unconventionally Classic Lacy runway dresses redefined for a wedding 8 Cross-country Weddings Five incredible celebrations from across New Zealand 12 Flower Power Floral trends to follow 13 Brushing up on Wedding Etiquette The new wedding rules according to the ‘authority’ 14 Detail Oriented Smart dressing ideas for grooms 15 Life of the Party Outfit inspiration for wedding guests
Emilia Wickstead Fall 18.
Jason Wu Fall 18.
Luisa Beccaria Fall 18.
Tory Burch Fall 18.
Molly Goddard Fall 18.
So you’re not going through the hoo-ha of organising a big wedding — but even if you’re just skipping down to the registry office and going out for dinner and cocktails afterwards, that doesn’t mean you can’t wear a beautiful dress. Play with colour, silhouette and embellishment, and as a bonus you’ll actually be able to wear it again.
16 Golden Day Updates on classic bridal beauty 16 Five Faves Tiffany Jeans of Curio Noir shares her prized pieces
FOOD & DRINK
19 Top of the Morning You’re invited to our special brunch degustation 21 Bright on the Money Jesse Mulligan reviews Go Go Daddy 21 Garden Fresh Angela Casley works magic with vegetables
FROM THE EDITOR
Watching two people you know commit to each other in a ceremony surrounded by friends and family is one of the most uplifting experiences of being a human. This summer I’ve joined two very special couples on their special day, and it filled my heart with joy to see them so happy, so in the moment, so together. This week five couples share how they made their magical day unique and memorable. Here’s to celebrating true love.
Amanda Linnell, managing editor
ON THE COVER: Flowers by Shaye Woolford from On my Hand at the wedding of Hannah and Tom Gillespie in Poronui, Taupo. Picture / Anna Kidman.
SUNDAY, 08 APRIL • 10.00AM - 2.00PM • 57 NORMANBY ROAD, MT EDEN
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RIGHT NOW
BOOK CLUB Everything I Know About Love
by Dolly Alderton Published by Fig Tree, $40 Head off on a roller coaster with UK journalist, dating columnist and podcast host Dolly Alderton as she shares all she’s learned, or done her best to learn, during her 20s. Moving and honest but also consistently hilarious, Dolly is as open about her lows as she is her highs, making for many ridiculous yet relatable tales, featured alongside recipes, lists and pop-culture references. If you’ve listened to Dolly’s podcasts The High Low (co-hosted by Pandora Sykes) or Love Stories (which she launched alongside the book) you’ll be familiar with her bright voice, intelligence, and self-awareness that makes you want to hang on to her every word. While dating does feature heavily, Dolly says the book is more of an ode to the friendships that last through break-ups and infatuations, as well as the underrated magic of being single.
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Rosy glow
The Rose Trio is an intriguing variation on a theme from Ecoya, with each mini candle in the set a variation of rose fragrance that can be enjoyed alone or lit together for a multi-layered experience. Rose, Jasmine & Cedar, Ruby Rose & Lily and Rosewood & Raspberry are the three limited-edition creations, sold in a colourful abstract rose box for $65. The Rose, Jasmine & Cedar fragrance is also available in a new mid-size candle, $35 which Ecoya calls the Maisy Jar. Find them in stores this month, for stockists see Ecoya.co.nz
WIN WITH VIVA
Since launching in 2014, Ruby and Liam’s Celebrations collections have helped stylish brides make their wedding day even more special. The 2018 Celebrations collection, launching today, has been updated with new styles as well as classic favourites, including the Sarah Gown from Liam’s latest Pre-Fall 2018 collection (pictured). Viva, along with Ruby and Liam, is delighted to have a special Celebrations madeto-measure prize worth $800 to give away to one lucky bride-to-be. The winner will start their journey at the brand’s showroom and have one piece from the Celebrations edit custom-made for them for their special occasion.
Head over to Viva.co.nz/Win to go in the draw for this wonderful prize.
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Fresh, exclusive online content to discover every day of the week Return of the classics: the 24 fabulous coats to transform your winter look
quintessential Kiwi recipes we love
Seek out the coolest homeware stores we’re totally obsessed with
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The Viva team picks their favourite local cafes for a coffee fix
the best fashion, food, beauty, travel, design, culture and more
ABOUT US
Managing editor Amanda Linnell Deputy editor Johanna Thornton Fashion editor Dan Ahwa Beauty editor Janetta Mackay Recipe editor Angela Casley Eating Out editor Jesse Mulligan At Home design editor Melinda Williams Photographer Rebecca Zephyr Thomas Designer Lucy Casley Writer and fashion assistant Rosie Herdman Digital editor Shoba Pillai Writers Sarah Downs, India Essuah Features production editor Isobel Marriner Sub-editors Courtney Whitaker, Jill Stanford, Maureen Marriner, Sue Baxalle Picture researcher Ellie Hutchinson Editorial inquiries Ph (09) 373 6400 ext 36948, viva@nzherald.co.nz Advertising inquiries Sandy Kilgour, ph 021 489 819, sandy.kilgour@nzme.co.nz
Viva everyday at Viva.co.nz
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FASHION & BEAUTY
When it comes to picking out material for a wedding dress, is there anything more classic than white lace? Queen Victoria may have popularised the white wedding dress in Britain after she chose a white lace gown for her nuptials in the 1800s, but today’s versions are distinctly modern and unconventional. Look to the autumn/winter 2018 shows, where designers have been sending updated interpretations of the lace frock down the runway. It is here you’ll find key inspiration if you’re keen to tie-in your wedding dress with forward-thinking trends. Stella McCartney paired nude, pink and white lace with clean white sneakers, while Brock Collection went down a more romantic path, sending sheer lace gowns and tops onto the runway. We also love this ornate ensemble from Simone Rocha (right), inspired by the Edwardian era it avoids any stuffiness with black accents, statement earrings, a cinched-in waist and spunky flat brogues. Locally, look to designers such as Juliette Hogan, Salasai, Miss Crabb Special Order and Ingrid Starnes, all of whom currently offer lacy dresses. — Rosie Herdman
See more unconventional wedding dresses at Viva.co.nz/WeddingDressRunway
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Simone Rocha Fall 18. Picture / Getty Images
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WEDDINGS
CrossFive incredible celebrations from all over New Zealand
directions as they came down the aisle. It was a beautiful, organised mess, which I loved because it didn’t feel too orchestrated.
The dress
My dress was designed in-house by Paris Georgia, a womenswear label I founded with my best friend Georgia Cherrie. There were two parts to my dress, the coat for the ceremony and my reception dress which was worn underneath. I wanted it to be simple and classic with a 1920s-inspired silhouette. It had a deep V neckline and covered buttons down the back. My veil was the most incredible black beaded headpiece designed by my dear friend Glen Prentice, a New York-based designer. I wanted to look and feel as much like myself as possible on my wedding day.
The bridal party
Bridesmaids Georgia Cherrie, Emma Champtaloup and Ahi McKenzie wore the Gracie evening dress in black from our SS18 collection and Maryam Nassir Zadeh footwear. Tommy Stayton wore our Alba top, Maison Margiela suit trousers, a straw hat by Miss Crabb and Prada Derby shoes. Everyone wore pearl earrings by Jasmine Sparrow. They all looked stunning. The flower girls wore dresses by Miss Crabb and the little girls wore classic white dresses from Bergdorf Goodman.
Entertainment
My eccentric family and friends were more than enough entertainment. Our friends Soraya LaPread and Sam Southwell were the DJs. The dance floor was on fire from 5pm until 5am the next day.
Flowers
My stepmum Nina from Nina For Flowers did an amazing job. Everything looked spectacular. The reception flowers were a mix of burnished maple leaves from Rotoiti, toi toi and white tweedia in copper troughs and statuesque white gladioli, entangled in perfumed stephanotis vine, which symbolises marital bliss. My bouquet was made up of white orchids tied together with a long, white silk ribbon. Paris Mitchell Temple and Henry Temple. Pictures / Harry Were
LAKE ROTOITI Paris Mitchell Temple & Henry Temple
in their hand on arrival. We bascially brought Annabel’s wine bar, which Henry co-owns, to Lake Rotoiti.
The proposal
Location
Henry proposed to me last autumn in an imperial garden in the hills of Kyoto, Japan. We were there for my brother Dane’s solo exhibition at The Mori Museum, Tokyo. The gardens were particularly impressive with seasonal colours. It was very romantic.
Approach
We wanted to be married under an open sky, with everyone we love and for the day to feel laid-back, elegant and intimate. Guests arrived to a harpist playing Joy Division’s Love Will Tear Us Apart and Lou Reed’s Perfect Day. Everyone had an Aperol spritz or a negroni
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The wedding was held at Henry’s family lake house on Hauparu Bay, Lake Rotoiti, where they’ve spent almost every summer for the past 25 years. The house is filled with so many special memories, and feels like a reflection of Henry’s late mother, Annabel, who created a beautiful warm home for the family.
Ceremony
Ellis Tepania (Ngati Pikiao) held a spiritual service, paying homage to the lake and our surroundings — he also held the service for Henry’s mother’s funeral. The whole ceremony was perfect. Our flower girls ran in all different
Photos
My dear friend Harry Were took our photos. She was a guest but we were lucky enough to have her capture the day for us. Veronica Crockford-Pound took videos on her Super 8 camera, her videos always have the most beautiful, old, nostalgic, vintage feel.
The food
We had an oyster bar and plenty of canapes inspired by our favourite restaurants Azabu and Depot with an Ottolenghi-inspired grazing table for dinner, orchestrated by the talented Amy Bourke of Blank Canvas Catering.
The experience
On the day I felt so calm and excited. As people cheered us walking down the aisle and I walked closer to Henry I knew it was going to be the best day ever. It was just the most magical weekend.
country weddings
Jarreau and Brittany Newport. Pictures / Rambo Estrada
HAMILTON Jarreau & Brittany Newport
high ceiling; floor-to-ceiling windows and two adjacent brick walls like a Brooklyn loft.
The proposal
The dress
It took place after sunset in April last year at Kennedy Park in Auckland. Jarreau turned the gun emplacements into an intimate space filled with candles and lights. He had a bouquet of red flowers and just like that my high-school sweetheart was on one knee. After I said yes, there was a loud roar as family emerged from the tunnels to celebrate with us. We left for a secret engagement party where 100 friends and family were waiting to celebrate.
Approach
We wanted the day to reflect us as individuals and as a couple. I love decor, styling and finer details and had my childhood friend from Millies Custom Design help me brand and create elements that were modern but classic. Jarreau, on the other hand loves a good party, which means a whole lot of fun. Ultimately, it was about bringing together 260 of our friends and family to share a day full of love, lots of laughter and good music. It was the joy we saw in our guests that made us look at each other and admire this amazing day.
Location
We’re from Auckland but got married in Hamilton purely because of our reception venue, which we stumbled across online. The Atrium at Wintec was the most amazing modern space and could fit up to 500 people — perfect for our large guest list. It had a
I knew I wanted Trish Peng, who has a readymade bridal collection, plus the option to create your own dress. Designing it on paper and seeing it develop was an exciting experience. My dress was a fitted mermaid silhouette with intricate lace details. It had a more symbolic meaning for me as my grandpa and aunty passed away and their contribution to the wedding went to the dress as a way for me to be with them on the day. My grandad, who was too unwell to attend, contributed to my dress as a sign of remembrance.
Bridal party
I was obsessed with the colour oyster, which I found in the Shona Joy collection (where four dresses came from). I managed to find a close match of material for two dresses to be sewn by a seamstress in Australia and Layplan here in Auckland. This unique colour suited all six bridesmaids.
Entertainment
Music and dance runs in our Pacific genes and we called on family, who are talented in this area. La-Dean co-ordinated the music, accompanied by talented vocalists from Resonate. The groomsmen choreographed a humorous act about the bridesmaids, which filled the room with laughter. We had two cultural performances in the form of a Samoan siva and Jarreau and his friends and family responded with a Maori haka. Both elements were very special to us.
Flowers
My amazing florist, Sarah Heares from Print and Petal, was incredible. We used 270 white roses, 60 stems of white hydrangea, plus hundreds of other blooms, not to mention all the greenery.
Photography
Choosing Rambo Estrada to be our wedding photographer was the most confident decision we made. Not only is he incredibly talented, he has a unique eye for capturing moments. We have more than 1000 photos and every photo reflected our vision — he caught the smiles and laughter of our guests and that’s exactly how we will remember it.
The big day
The day was indescribable. We both had such a fun time and loved everything from the preparation, to the moment I walked down the aisle, the entertainment and the epic wedding reception. We laughed, smiled and celebrated our day in JB style. It was an emotional day for the both of us after dating for nearly nine years and to be able to celebrate our love for each other with those closest to us was very special.
Special memory
We performed a flash mob dance for our guests as an opening performance. We taught everyone the day before the wedding and it served as a good ice-breaker.
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WEDDINGS
Aaron and Roshni Oxenham. Pictures / Mickey Ross
! continued from page 9 WANAKA Aaron & Roshni Oxenham Proposal
We were in Iceland travelling around the ring road in a campervan in July 2016. While camping in the Western Peninsula town of Hellissandur, Aaron took me to the beach to watch the sunset — at that time of the year, the sun goes down at midnight, but it never gets dark. Just on midnight, as the sun disappeared over the horizon, Aaron asked me to reach into his jacket for a surprise. I reached in, expecting a delicious treat, and pulled out a ring.
Approach
I’m from a large Kiwi-Indian family, while Aaron is a Kiwi with a touch of the Solomon Islands. We wanted a fusion of our cultural backgrounds and rustic styling with pops of colour.
Location
We had our wedding at Criffel Station Woolshed in Wanaka because it offered the kinds of adventures we travel around the world for, but was accessible to our guests. We arranged a helicopter flight to Isobel Glacier in Mt Aspiring National park for our wedding photos just before the ceremony. It was amazing to have some time to ourselves to do what we love most: travelling to epic places.
Dress and suit
My ceremony outfit is an Indian lehenga from House of Oro. I wanted something that was not too traditional but had a bit of colour and culture. For the reception, I changed into a champagne Johanna Johnson silk gown. I wanted something simple, elegant and light for the rest of the evening. The groomsmen’s suits came from Suits on Broadway in Newmarket. Aaron wore a three-piece grey suit by Savile Row.
Flowers
Jenny from Studio24 did a wonderful job with the bouquets, floral archway, shepherd hooks flowers for the aisle, table arrangements and festoon lighting. We needed Indian floral
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garlands for our ceremony, and she took on this task with no problems.
We loved Mickey Ross’ style. We love the photos he took: he made us feel relaxed in front of the lens and really captured the candid moments well.
fiesta — a fun and vibrant party — and for our day to be about celebrating and enjoying our love, friends and family. The music, styling, food and drinks were essential parts of our day. It had to be a colourful and creative visual delight, with Mexican inspiration. Our event stylist Claire from One Lovely Day brought this vision to life and so much more.
Special memory
Location
Photography
We left all our guests a personal message on the back of each name card, as we were so grateful for the help that we received in the lead up, as well as the effort our guests took to travel to Wanaka for our wedding.
Food
We worked with the chef at Flying Trestles catering to come up with a menu that fitted our theme as a fusion of Kiwi and Indian traditions, like tandoori lamb rump with raita, roast chicken with lemon and coriander sauce and turmeric and cumin roast potatoes. Dessert was our wedding cakes from Peppermint Kitchen — raspberry rose coconut, and chocolate raspberry caramel served with berries and cream.
Honeymoon
We had a mini-moon in Wanaka/Fiordland for some time to ourselves after all the wedding excitement. We hiked the Kepler track, visited Milford Sound and cruised Doubtful Sound. We’ll travel to South America in June to hike the Inca Trail and see as much of the continent as possible.
Top tips
Have a checklist and don’t try to do everything at once. Have periods of non-wedding planning — we had whole weeks where we did nothing wedding-related, it saved our sanity. The most memorable parts of your wedding day are the ones you can’t plan for — the small moments with your friends and loved ones when the seating plan you stressed about for weeks becomes insignificant.
COROMANDEL Lucy &Karl Pavitt Approach
We wanted our wedding to be a great big
The location was an easy pick, The Hay & Wood, which is my twin sister’s venue and a dream. It’s located in Whenuakite, a beautiful rural setting in the Coromandel. We hired two Nordic tepees from Topkata to place in the middle of a circle of Kahikatea. These were lit up by lighting and fires provided by Topkata — they were awesome.
Rings
My engagement ring is my mum and dad’s engagement ring, given to me after Dad passed away, so it meant a lot to me. For my wedding rings I wanted something unique so I chose a handcrafted rutilated quartz ring and gold lacework crown ring to frame these from Natalie Marie Jewellery. I wore Karl’s family pearl brooch, which has been passed down from son to son for generations. Karl, who isn’t a fan of rings, bought a black metal band.
Dress and suit
I wore the Genevieve dress from Grace Loves Lace. I wanted something free-spirited with lace and a plunging neckline, but with a timeless and whimsical romantic look to it. The Genevieve dress ticked all those boxes plus I was able to dance freely all night. Karl wore a navy suit and light blue speckled shirt, with a burgundy pocket square and tie from Barkers and tan leather boots by Steve Madden.
The music
We love music and dancing so entertainment was important to us. We had Matt Stone as a soloist for the canape reception and his band Coachella, a folk cover band, for dancing after dinner. Our first dance was to The Girl by City and Colour and our aisle songs were No One’s Going to Love You by Band of Horses, Your Love Gets Sweeter by Finley Quaye and I’m Into You by Chet Faker.
Flowers
The flowers were exactly what I had hoped for. One Lovely Day, family, friends and I helped with the floristry: Claire organised flowers, we collected eucalyptus and my mother-in-law picked dahlias. From there, we arranged them into brass bohemian vases. Claire made bouquets with dahlias, eucalyptus and burgundy ribbon.
Photography
Bayly & Moore captured our day perfectly. We’re not naturals in front of the camera and hate being in photos, but they made us feel comfortable and were a great addition to our day. There were no overly staged shots, just us, being us, having fun. They totally smashed it.
Engagement party
I had a Mexican hen’s night in Auckland, which included a margarita class, making floral headpieces, Mexican food and dancing. Karl had a stag do around the Coromandel. Involving fishing, paintball, and laser tag and a brewery tour.
Food
We had a Mexican fiesta made by Maldito Mendez (now Barulho). Mexican is our favourite food and we wanted to eat family style. The menus and table settings were beautifully designed by Victoria Wigzell. Our chocolate wedding cake with passionfruit and caramel drizzle was made by a family friend, Carol.
Top tips
Make it your day and unique to you as a couple. Try not to stress over every detail and worry about what other people want. On the day, make sure you grab your partner and stand and watch everyone enjoying your wedding and take it all in.
TAUPO Hannah & Tom Gillespie Location
Living in an apartment in Singapore, we were keen to get married in the New Zealand countryside, which we miss so much. Taupo is special to Tom; he’s been holidaying there since he was young. The wedding location was Poronui, a hunting and fly fishing lodge about 40 minutes’ drive from Taupo. We loved the relaxed feel of the property, the stunning natural scenery, and the wonderful staff. Tom, being a keen fly fisherman, was convinced immediately.
Approach
We wanted to have a fun and relaxed day with lots of good food and drinks, surrounded by family and friends who could celebrate with us and also to feel the presence of those no longer with us.
Rings
Tom: Our rings are from Naveya & Sloane. I designed Hannah’s engagement ring (with a lot of help from their team) and chose a cushion-cut blue sapphire.
Dress and suit
I wore a Jenny Packham Daisy dress from Helen Rodrigues bridal in Sydney. I had a
work trip to Sydney so one of my sisters met me there to go shopping. I didn’t have a style in mind but when I tried this dress on I felt like “me” and I knew I would feel comfortable for the whole day. We skyped my parents in New Zealand and shared some happy tears together. I accessorised with a detailed gold and grey filigree headband and lace two-tier wedding veil. Tom wore a classic black tuxedo from Working Style with a black bow tie and white shirt.
Bridal party
The bridesmaids wore floral Zimmerman jumpsuits which worked with the natural setting perfectly. The junior bridesmaid had a matching Zimmerman headscarf. The groomsmen wore black Working Style suits with white shirts, pale grey ties and black shoes.
Entertainment
Tom: We’re lucky to have talented friends who played live music as Hannah walked down the aisle (You’ve Got the Love by Florence and the Machine), while we signed the register (You’ve Got a Friend by James Taylor) and as we left the ceremony together (Love Your Ways by Salmonella Dub). We also had a jazz band play after the ceremony and a covers band called Jumpsuit play after dinner — both were exceptional.
Flowers
Above: Lucy and Karl Pavitt. Pictures / Bayly & Moore Below: Hannah and Tom Gillespie. Pictures / Anna Kidman
Shaye from On My Hand did our flowers. We asked her to reflect Poronui’s naturally beautiful, wild scenery, which she did perfectly. She used greenery, bronze and copper tones, orchids (to represent Singapore), and manuka flowers from Poronui. My bouquet was very sentimental to me and too gorgeous for a bouquet toss so it is drying at home.
Photography
We chose Anna Kidman as she had captured some of our friends’ weddings and we loved the photos. We asked Anna to capture the emotion of the day in a relaxed way, not just posed photos, and she did that incredibly well. We also had the fabulous Bubblerock team film our day. They’re so talented and have made a beautiful video that we will treasure.
Food
Each guest received a fortune cookie (a nod to Singapore). We had a delicious two-tier cake from our friends at Spongedrop in Mount Maunganui which we served with tea and coffee after dinner. Living overseas, we were craving old-fashioned Kiwi pies, so we had venison pies served later in the evening, which were a hit before guests caught the bus back to Taupo.
Honeymoon
We went to Jordan, followed by a few days in Palestine and Israel. It was so nice to explore somewhere completely new together and a refreshing change from wedding planning.
Top tips
Try to take a moment to stop and be aware of how special it is to have your closest friends and family with you in one spot — it doesn’t happen often.
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Lush
LOOKS
Beautiful backdrops
Aesthetics first
“Green and white has been a big one this season, with not as many ‘wild-flower’ requests as I’ve had in the past. I only use what the season provides in terms of flowers, which means a peony can be popular, but only for about two months. I focus on developing an aesthetic rather than getting hung up on specific flower types. This way, no matter what the weather does, or what happens on the farms, we will always achieve the look we’re going for.”
“Floral installations are extremely popular for weddings and events. They add wow factor, and most brides are keen to have that extra-special floral detail incorporated into their day. There are no limits to how big or small they can be, or to the shape and size. Large ceremony backdrops are my favourite to create, and large, hanging floral designs for the reception are frequently requested. Not all the installations we create are huge; sometimes the slightly smaller, subtle creations can be the best.” — Lucy Houghton, Lu Diamond
— Sophie Wolanski, Muck Floral
Picture / Greta Kanyon
Do florists follow trends? The country’s top flower-wranglers highlight the latest wedding looks
Picture / Rambo Estrada
FLOWERS
Out to dry
“I’m noticing a trend away from the traditional, whimsical style to a more structured aesthetic. My wedding clients are embracing the more architectural style of my work; they realise this will make their wedding incredibly unique. Even if a couple is having mostly fresh flowers, there is a trend towards having a dried element, especially dried cake decorations, hair circlets or combs, a dried arrangement to sit near the cake or guest book, and hanging arrangements as a backdrop.” — Antonia De Vere, Mark Antonia
Painted petals
“Dyed flowers is a trend that has been really popular overseas, as well as painted botanics, and it’s now an accepted art form when done well — rather than potentially looking a little DIY. We’ve been playing with paint for some time now, whether it’s a light dusting of white edging on a strong tropical leaf, or the base and stem of a blush rose painted in fluoro purple — it has a beautiful ornamental feel and is a platform that we are continuing to explore.”
— Kelly Karam, Blush Flowers
Less is more
“We’re using lots of wild product with a more organic design, incorporating seasonal foliage and opting for less flowers, as above. Instead of wedding arches being completely covered in product, it’s more of a thoughtout design, enabling people to see every individual bloom and exposing more of the structure.”
— Eden Kersten, The Botanist
Discover more creative floral ideas for weddings at Viva.co.nz/Weddings
WEDDING SHOWCASE AT PULLMAN AUCKLAND MEET THE PULLMAN EVENTS TEAM AND CREATE YOUR DREAM WEDDING VENUES | CATERING | HENS PARTIES | MUSIC | DECORATION | FASHION 26 MAY | 10:00 - 15:00 | REGISTRATION ON WEBSITE T. 09 353 1000 E. PULLMANEVENTS@PULLMANAUCKLAND.CO.NZ PULLMANAUCKLAND.CO.NZ
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FASHION
Time to brush up on wedding etiquette With Harry and Meghan’s big day just weeks away, Eleanor Steafel asks what the new wedding rules are
T
he countdown has begun in earnest. In May, Prince Harry and Meghan Markle will marry in St George’s Chapel, Windsor, in front of what is expected to be the most varied wedding party any royal nuptials have seen. With everyone from the Obamas to the cast of Suits and the Spice Girls rumoured to feature on one of the three lists (the day is expected to be split into thirds, with the ceremony, morning reception, and evening reception), we can expect to see some broad interpretations of the dress code. So how do you pick an outfit for such an occasion? For those not used to attending society weddings, the customs may seem alien. With every generation, the traditions relax — like many women of her time, Diana, Princess of Wales, chose not to promise to “obey” her husband in her vows; Zara Phillips retained her maiden name when she married Mike Tindall. And Harry and Meghan are already showing signs of being an informal and thoroughly modern couple, who are happy to dispense with protocol if it means they can just be themselves. Nevertheless, these events must be dictated by a certain amount of etiquette — especially when it comes to getting dressed. Debrett’s, the British authority on contemporary etiquette, has created a list of its top wedding guest fashion commandments, complete with advice about how far you can push your luck in anticipation of the big day... Pictures / Gretty Images
NO BLACK OR WHITE
Black might be a wardrobe staple for most of us, but for the royal family the colour is still very much associated with mourning — not something you want to be reminded of at a wedding. White, on the other hand, apparently makes it look like you “wish it were you standing at the altar”. Take note Harry’s ex-girlfriends (who are also rumoured to have been invited). “Overly bright colours and patterns should be avoided as they may dominate photographs, and care should be taken not to overshadow the bride. It is not necessary for all the components of an outfit to match,” the etiquette experts dictate. Debrett’s advises guests to check with the bride and groom before opting for a monochrome look. And if you do choose an LBD or a long, white bohemian number, be sure to add contrasting accessories. Rule bender: Cara and Poppy Delevingne wore black when they were bridesmaids for their older sister, Chloe. This, of course, is the exception. If the bride wants you in black, that’s her prerogative — and, in America, it is far more common to dress bridesmaids in the shade. A striking look, maybe, but one you’re unlikely to see processing down the aisle in St George’s Chapel on May 19.
AVOID ‘OUTFIT MONOGAMY’
The wedding circuit is an expensive business. Pretty early on, any regular attendee realises they need to hit on a couple of winning formulas, or find themselves going bankrupt buying outfits. Having said that, wear the same dress too many times in a row and it will be seen as a slight, especially these days when the photos are shared
From top; Bianc a $260 Dean $340 Gar land $380
on social media. And if you’re attending a wedding that will be covered by the world’s press, it might be prudent to buy yourself a new frock. Debrett’s suggests that if you really want to repeat an outfit, at least go some way to proving your “instinct for timeless style and your understanding of what suits you” by changing your hair and accessories. Rule bender: The Duchess of Cambridge has made a name for herself as a thrifty dresser. “She is well known for her sensible approach to wearing the same outfit to two or three different weddings and functions,” says the guide, written in conjunction with Bicester Village. If you’re the groom’s sister-in-law and have just given birth to the new fifth in line to the throne, however, you can jolly well wear what you like.
A HAT IS STILL ESSENTIAL
The American contingent may be baffled by Britain’s enduring obsession with headwear at weddings. These days, they are considered traditional — but hats no longer have to be the great statements they once were. “Hats should not hamper kissing,” is the only rule Debrett’s offers now, with no specifications on shape or style. Rule bender: Samantha Cameron controversially opted for a simple hair slide at the wedding of the Duke and Duchess of Cambridge.
SHOES MUST BE PRACTICAL
Comfort is key when it comes to footwear. You need to be able to stay in them all night (offering guests jandals to change into at midnight is now considered tacky), so they should be thoroughly worn in and not so high that you can’t dance. “You might want to consider block heels for an outdoor wedding,” the guide advises. “But if you’ve found a pair of sky-high stilettos that add the requisite wow-factor to your outfit, we say go for it — just make sure that your bag is big enough to discreetly conceal a pair of stylish flats to change into.” Rule bender: Daphne Guinness wore a pair of very eclectic, vertiginous, blue, sparkly heels at the wedding of her niece, Lady Mary Charteris.
DRESS FOR THE WEATHER
It may be a May wedding for Harry and Meghan, but it’s Britain, after all. “We’re so accustomed to the elements turning hostile that we’ve forgotten to question whether bare legs and shoulders are really appropriate when the temperature gauge is hovering somewhere between Baltic and Arctic,” says Debrett’s. “You’ll feel much more comfortable — and therefore more confident — if you dress for the actual weather, rather than ideal wedding weather. “If that means a stylish but warm coat with a faux-fur trim, thick tights hidden beneath a maxi skirt, a cardigan under that chic boxy jacket, or even a pair of gloves — so be it.” Rule bender: Caroline Flack, the TV presenter and rumoured ex of Prince Harry, wore navy hot pants to the September 2012 wedding of Dermot O’Leary and Dee Koppang.
— The Daily Telegraph
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THE EDIT
DETAIL ORIENTED Smart grooms know that the devil is in the details when it comes to looking sharp on the big day.
Zola hip flask, $62, from Smith & Caughey’s.
Country Road socks $13. Crane Brothers handcrafted horn sunglasses $575.
Tom Ford satin cummerbund, $642, from Mr. Porter.
Drive de Cartier watch, $12,805, from Partridge Jewellers. Picture / Babiche Martens.
World bow tie $99.
Alice Made This lapel pin, $225, from Crane Brothers.
Louis Vuitton toiletry bag $1230.
Tom Ford Private Blend Vanille Fatale (100ml) eau de parfum, $378, from Smith & Caughey’s.
Rodd & Gunn shoes $399.
Tommy Hilfiger belt, $219, from Smith & Caughey’s.
Monti Castello pocket square, $49, from Fifth Avenue Menswear. Hand & Body Wash (550ml), $55, from Smith & Caughey’s.
Working Style silk tie $149.
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THE EDIT
GO FOR GOLD
Earth tu face solid perfume, about $94, from Need Supply.
For an autumnal take on wedding attire, why not try shades like radiant gold and olive green?
Armani Jeans bag, $175, from Smith & Caughey’s.
Topshop blouse $90.
Bottega Veneta scarf, about $291, from Matches Fashion.
H&M skirt $80.
Celine autumn/winter 2018.
Workshop dress $639.
Natalie Joy earrings, $159, from Revie.
Chaos & Harmony shoes $319.
STOCKISTS: Chaosandharmonyshoes.com, Matchesfashion.com, Needsupply.com, Net-a-Porter.com, Revie (09) 376 2779, Smith & Caughey’s (09) 377 4770, Topshop.com, Workshop (09) 361 3727. Stylist / Rosie Herdman
Cornelia Webb hair slide, about $237, from Net-a-Porter.
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BEFORE THEY WERE FAMOUS
46 of the world’s best emerging designers in two incredible shows.
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IMAGE: Shun Yin Wong, Hong Kong Polytechnic University
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BEAUTY
GOLDEN DAY La Mer The Renewal Oil, $205, bathes skin in moisturising marine extracts.
Rosy tones and honeyed aromas are providing a warm touch to update classic bridal beauty choices
Kokoro Bloom, about $41, for an assorted bouquet of 12 floral hair pins.
Kokoro Bay Barrette in ancient gold, about $48, is a handmade antiqued metal hair clip.
Dermalogica Calm Water Gel, $94, is a cooling and hydrating moisturiser that helps with skin stresses.
YSL Tatouage Couture No. 7 Nu Interdit, $69, is a featherlight lasting matte lip stain.
Gucci Bloom 50ml eau de parfum, $143, places tuberose, jasmine and honeysuckle in a powdery soft combination with warm woods.
L’Oreal Paris Le Vernis A’Huile in Cafe de Nuit, $12, is a high-shine lacquer infused with caring oils.
The Herb Farm Body Lotion, $30, conditions skin with natural care in a limited-edition fragrance.
Stila Magnificent Metals Liquid Eyeshadow in Wanderlust, $38, adds a shimmer for evening celebrations.
Mita faux antique pearl hairscrews (set of six), $12, dot through flowing styles.
Lancome Custom Strobing Drop in Champagne Glow, $55, gives glow under or over foundation.
Issey Miyake L’eau d’Issey Pure 50ml Nectar eau de parfum, $164, melds rose, honeyed pear and creamy sandalwood.
STOCKISTS: Dermalogica from selected Life pharmacies and for salons see Dermalogica.co.nz, Herbfarm.co.nz and from Health 2000 stores, Issey Miyake, Lancome, L’Oreal Paris, Gucci and YSL from selected department stores and pharmacies, Kokoro hair accessories from Kokoro.world, La Mer from Smith and Caughey’s, Mita Antique Rose hair accessories from selected pharmacies, Stila from Mecca Cosmetica and Maxima stores, see Meccabeauty.co.nz.
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CHARLES F GOLDIE Te Hei, 1940 Oil on canvas 42 x 37cm Estimate $500,000 - 800,000
AT HOME
Under Her
SPELL
A magic maker of wax, glass and perfume, Tiffany Jeans shares her five favourite things with Sarah Downs on Ponsonby Rd in 2016. Her range is also stocked in high-end retail stores around Auckland and throughout New Zealand, with one stockist in New York. True to Tiffany’s unique style, the store’s dark, sanctuary-like space — obscured from street view by crimson velvet drapes — reveals itself as a showcase for her vision and as a theatrical customer experience. “I wanted it to feel like you’re walking into another world,” she says. “It’s an intimate space, where your senses are heightened.” On grand display are her candles, which come in coloured glass vessels made by glass artist Matthew Hall in Onewhero, and can later be used as vases. The shelves are filled with shapely perfume bottles designed by Grey Lynn’s Monmouth Glass studio, into which a choice of four fragrances can be decanted. There’s also a line-up of smaller perfume bottles for those after less of an investment. Tiffany says working with local makers is crucial to the success of the brand. “We have very few artisans who can or will produce our pieces and costs are high.” To that end, Tairua-based artists Ophelia Mikkelson and Ryder Jones have created the campaign imagery and accompanying film for the new scent, Pablo. Tiffany’s high standards for one-off handcrafts that are both ethically and sustainably made is still “relatively uncharted territory in New Zealand”, she says. She’s also hoping to move the brand forward with community projects in the future as a way to give back and broaden her reach. As for another big curtain reveal? “It would be amazing to have another store one day. We plan to grow internationally over the next few years.”
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Pictures / Greg Bowker
W
ith her radiant skin bare except for a boldly painted lip, Tiffany Jeans isn’t one to bother with fussy routines. “To me, it’s about simplicity,” she says, her tresses tumbling onto a silky robe, designed by her close friend Kristine Crabb. “I don’t wear makeup apart from curling my eyelashes and wearing bright lipstick every day.” Her real beauty secret, however? “Staying loyal and true to yourself on the inside. It always shows on the outside.” It’s an approach she’s applied to the creation of her beauty brand Curionoir, which Tiffany defines as objects of art that scent and light your life. Since its founding in 2011, she has remained unfazed by trends, instead hunting out the obscure and uncommon as evocative inspiration. Tiffany has also drawn on the teachings of her Maori heritage for her work — her grandmother, mother and aunties were skilled craftswomen; her uncle, an expert bone carver. Her first offering was a vaguely sinister candle shaped into a doll’s head, which quickly became a cult item acquired in small numbers from Ponsonby’s Miss Crabb store, Tiffany’s first stockist. Fast forward almost 10 years, and what started out as her little army of wax (Tiffany made her first batch of skull candles as a gift to her wedding guests in 2009), has grown into an expanding range of perfumes and hard soaps — which borrow the alluring bouquet of her most coveted candles. The biggest highlight so far, says Tiffany, was the grand opening of Curionoir’s flagship
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MY FAVOURITE THINGS
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A Chief Carving
This was one of the early pieces my cousin Randall made for me. This chief protects our home from bad spirits.
2 3
Women, Race and Class by Angela Davis
This book speaks volumes about the mindset I’m in at this stage of my life.
Dark Bouquet in The Lilith Doll
This is so special as it was the first official Curionoir creation and my first perfume.
2
Alexander McQueen Savage Beauty
This is an old book but a continuing source of inspiration for me. The latest campaign imagery for spring/summer is one of the most beautiful artworks I have ever seen.
5
Jessica McCormack Jewels
Everything she does is absolutely stunning. I’m obsessed with an emerald ring at the moment.
WIN
A set of bespoke COAST outdoor beanbags
Bespoke Marine Bean XL & Ottoman in Sunbrella® Fern
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VIVA & DILMAH TEA
MAKING A DIFFERENCE: Taaniko Nordstrom & Vienna Nordstrom Viva and Dilmah Tea celebrate women creating change for a positive future
Vienna and, far right, Taaniko Nordstrom recreate 19th century-style portraits, traditionally found hanging in marae. Pictures / Soldiers Road Portraits
Hanging on the back wall of most marae, you’ll find portraits of beloved tupuna. These pictures are revered and it’s considered rude to point directly at them. For Taaniko Nordstrom, they sat in some corner of her mind and, while looking at old portraits during a trip to New York, they began to exert their influence. Back in New Zealand, about a year later, Taaniko flung a duvet over a beam in her mum’s shed to create a backdrop and experimented with making her own “old” portraits on an iPad, dressing up 19th-century style with a table skirting for a collar, drawing on kirituhi (skin art inspired by ta moko and kauae) and wearing a piupiu. She found that these portraits had a power, too, and she convinced her sister-in-law, Vienna Nordstrom, who had a camera, to help her turn this into a business, which they called Soldiers Road. The pair headed to Kawhia’s Kai Festival and shot 40 portraits in a day. The following week, they went to Waitangi and did another 40. They made a Facebook page and, Vienna recalls, “within four months of our first portrait, we had a booked-out, two-week trip to Australia.” During that trip, both saw a huge hunger for whakawhanaungatanga (connection). Their portraits are a way for people to literally see that connection. Sittings are often tearful. “We get people coming who korero Maori fluently and share their pepeha and whakapapa with us on arrival, or we get those who only know that they are Maori, somehow, and that’s it,” Taaniko says. “Most are people who have looked at our images and felt something.” Connection was also felt among non-Maori, once styled, and Taaniko says seeing people moved or empowered by their encounter reassures her that this cultural give-and-take is tika (correct). The granddaughter of a Maori teacher, Taaniko’s cultural knowledge was learned in her bilingual home.
“I was exposed to all sorts of different indigenous things, growing up. My mama felt heavily connected with Native American culture, and I grew up with huge portrait paintings she had done of Medicine Crow, and the sounds of Tiddas in our whare.” She admits that navigating cultural protocols is “tricky”, but says “as long as you’re stepping to it with good intent, the result will always be good”. She loves to blend different cultures’ clothing and props, to reflect the mix of ancestry in families or within her own history. She has a kimono given to her by an elderly woman who hosted her family during a teenaged trip to Japan, and a Pendleton blanket a Native American aunty in Utah. “I figure culture itself is fluid,” she says. “It moves and blends quite easily and nicely, one with another. It’s people who put up barriers. Obviously there is tikanga to be aware of and we have definitely pushed boundaries, but the key to navigating this is education. If it doesn’t feel right, I won’t do it.” A thriving business, Soldiers Road has grown in ways the Nordstroms couldn’t have foreseen. They still hold monthly studio days where you can have your picture taken for $100, or book a private shoot for $150. Copyright is not retained, as ownership is an uncomfortable concept for the pair, who took the name Soldiers Road in a gesture of restitution — it’s part of a huge parcel of land confiscated from Maori after the land wars. They’ve now taken portraits in New York, Los Angeles, Paris, London, Hawaii and all around Australia. They’ve done presentations for Tourism New Zealand in Berlin, next month they’ll be in Mumbai, and hope to be at the Rugby World Cup in Japan. This year, they intend to employ more photographers and stylists to aid expansion. Their latest move is perhaps the least glamorous
and the most rewarding. They’ve gone into Waikeria Prison to take portraits of men there, joining the Te Ao Marama Maori Focus Unit, which helps prisoners reconnect with their Maoritanga. Taaniko sees this as a way of replenishing the well. “Culture is a reciprocal source,” she says. “If you just take, take, take from culture, it will dry up. If you use and replenish, that’s more sustainable. That whakaaro [thought] is what got us into Waikeria: how can we give back to Maori, since until that point, we had used Maori culture so heavily.” At the prison powhiri, they put on their toughest faces as they were met by a huge group haka, then inevitably broke down into tears. “We looked at each other and knew that we were in the right place for what we wanted to do — to help these men see themselves from a different perspective,” Taaniko says. “They would be tupuna for people one day. How would they like to be remembered? What image could we create so that their children could see them as something more than just “Dad who’s locked up”? Before taking portraits, the pair required the men to write letters to their tupuna, letters they say are often incredibly sad. The men are presented with their portraits at graduation, and a copy is sent to whanau to hang in the home, subtly altering perceptions of the subject ahead of his return home. None of this is a money-spinner, obviously. It’s all self-funded. But Taaniko says, “we figure if we just keep wanting to help people change for the betterment of themselves and their whanau, we will be blessed.” • This is part of special Viva and Dilmah Tea editorial series celebrating inspirational women excelling in their careers. To see more, go to Viva.co.nz/Dilmah
FOOD & DRINK TOP OF THE MORNING
This month, chef Josh Emett, Nespresso and Viva are inviting the most dedicated coffeelovers to a weekend of bespoke four-course degustation brunches at Ostro. Josh says he’s incorporated coffee into each dish to create a “really, really lovely” menu that makes the most of Nespresso’s range, with a focus on their stronger blends. “Without giving too much away, we’ll finish with a tiramisu, which is something you want to have a real punch of coffee, so we’ve used the Ristretto for that,” he explains. “Then there’s a brioche-style course using Dharkan, which is much more velvety.” Josh says a recent trip to Brazil, involving a whole lot of coffee tastings, helped him to understand the flavour profiles of Nespresso’s range, as well as “every single aspect” of the coffee-making process. Both Josh and Nespresso’s New Zealand coffee ambassador Mitch Monaghan draw parallels between coffee and wine-matching, with different combinations revealing or adding complexities to both elements. Mitch says they wanted to create their own version of a “triedand-true winemakers’-style degustation dinner” for lovers of breakfast, and coffee. Mitch says he’s excited to be working with Josh, describing him as a “master of all different types of cuisine”, adding that the harbourside setting of Ostro is a beautiful spot to be first thing in the morning. “None of his restaurants offer a breakfast or brunch service, so this is an exciting collaboration and a great opportunity for diners to experience something new and exclusive,” he says. “I’ve worked with Josh in the past and I continue to be impressed by how creative he is and can’t wait for diners to see what he has done with some of our coffees.” As well as the rare chance to visit Ostro for breakfast and the coffee-matched degustation, guests will also receive a goodie bag valued at $50 to take home. — India Essuah
• Saturday April 28 and Sunday April 29, 9am. Ostro Seafarers Building, Quay St, City. Tickets are $60 per person For tickets and more info, visit Viva.co.nz/Ostro
Josh Emett's brunch degustation at Ostro. Picture / Supplied
viva.co.nz
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FOOD & DRINK
THE DISH Eat it, buy it, book it
Simple Plan
NEW OPENINGS
• Super have just taken over from Oaken in Britomart, serving classic brunches such as omelettes, shakshuka, eggs bene and banana bread. It’s bound to be popular with those who like to keep things simple, with a concise all-day menu, a weekly burger special and salads and juices for the more health-conscious. 120 Quay St, City. Visit Super.net.nz • We’re frequent visitors to Cali Press (picture below), which serves juices, delicious toast, salads and smoothie bowls on our street, and they’ve just announced their second cafe will open in Parnell this Friday. To celebrate the opening, they’re offering free coffee on Friday and smoothies on Saturday. The new cafe also brings a revamped menu, with fresh twists on our favourites. 287-289 Parnell Rd, entrance off Gilbratar Cres, Parnell. Visit Calipress.co.nz • In Kingsland, Umu Pizza have been seeing lines out the door since opening last month. Owner Simon Murphy is a self-taught pizza obsessive who says he spent hundreds of hours in the kitchen perfecting his recipe between working a desk job. Now he’s opened his dream restaurant and the people seem to agree it’s something pretty special. 469 New North Rd, Kingsland. Visit Umupizza.co.nz
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Former designer and blogger Lucy Burke found herself planning a wedding on a small budget and spotted a gap in the market for clean, minimal, modern event furniture. She quickly set up Louisiana Lucy, which supplies trestle tables, bentwood chairs, ceramic plates and cutlery for weddings large and small. It’s been a massive undertaking for a woman juggling two sons and a house-build, but she’s used to it. “Once an idea is in my head, I’ll execute it right away.” Music to a harried bride’s ears. • Visit LLfurniturehire.com
BOOK CLUB
Souk: Feasting at the Mezze Table by Nadia Zerouali and Merijn Tol Published by Smith Street Books, $60
Transport yourself with the luscious food of an Arabic mezze table, filled with salads, flatbreads, silky dips and spiced meat, all made to share. There are more than 100 recipes, each photographed in a way that manages to capture the textures and flavours that make this style of food so irresitable. Divided into cocktails and drinks, cold and warm mezze, the grill and after-dinner, you’ll never be short of recipes to impress a hungry crowd.
Find a recipe for stuffed eggplant at Viva.co.nz/Souk
EATING OUT
BRIGHT ON THE MONEY S Jesse Mulligan says go-go twice to this Thai fusion eatery o the news from Auckland’s favourite restaurant empire is that Moochowchow and Honeybear have closed down, each replaced, in a sense, by the new Go Go Daddy, which slots into Honeybear’s Ponsonby Central corner space and serves Thai food a la Moochowchow. Ms Moo, as they called it, was the hottest restaurant in Auckland when it opened seven years ago, and maybe that’s the natural life span of an in-fashion eatery; certainly it must have been harder to draw the crowds once Saan and Azabu opened on the strip. Or maybe it was all a bit too formal compared to where owner Mark Wallbank and his chef Che Barrington are doing their best work right now. Either way, Go Go Daddy is another mostly successful attempt to improve margins without noticeably affecting the dining experience. The food tastes really good, the staff execute their work with happy efficiency and the atmosphere is vibey and fun. The only other place in Ponsonby Central you’d have a better time eating at would be Wallbank’s Blue Breeze Inn, and I bet half the people turning up here already tried to get in there first. Go Go Daddy was full on a Tuesday night so we took a seat at the bar until a table became available. It’s a good spot, watching the chefs pound pestle into mortar and browsing the drinks menu, but we had a hiccup. We ordered two cocktails — mine in particular sounded like a refreshing mix of gin, watermelon and lightly-bitter orange Aperol — but they arrived in a screw top bottle. I don’t know what sort of shelf life they have but apart from the herb garnish they weren’t fresh — the over-sweetness adding to the strong sense you were drinking an RTD. It’s okay to charge $18 for a Ponsonby cocktail, and it’s okay to try out a new range of premixed signature drinks, but you can’t do both without a warning. Upon getting the nod, we necked our overpriced drinks and headed to our table, a streetside perch with a big open window high enough off the ground that if you fell on to the footpath you might stay there. It’s a lovely spot, with a view of Brown St and the moon on one side, and a full restaurant of happy young people on the other. Then you look at the menu
Let us entertain you!
SIDEboy 2 Bay 3 High $1820
$1547
and remember that you are hungry, the best possible problem to have at this exact moment. I’ve been cooking a lot of this sort of food myself lately (and am very happy to recommend Simple Thai Food by Leela Punyaratabandhu, an authentic guide to making your dishes taste like they did on your Bangkok holiday, doing as Thai chefs do and using supermarket curry pastes when time is short). The one thing I can never manage is the feast approach — a good sticky rice served with two or three accompaniments of different styles: a larb and a coconut-style curry, for example. A place like Go Go Daddy is a dream for this, letting you mix and match from a long list of excellent dishes, then drink a good beer while someone else makes them. Balance is everything in Thai food and, hand on heart, I have to say a few of the dishes were a little too sweet and not quite spicy enough, but they still tasted great. The squid salad is a stand out, the calamari fried so hot it blisters and explodes into a crunchy treat, best eaten with a tangy piece of pork that comes with it. Scrape up a bit of the dressing in the bottom of the bowl and you’ll get another big hit of flavour — galangal I think and, if I’m right, the first time I’ve tasted it fresh in New Zealand. We ordered two wet mains — the laksa understandably so and a fine example of the genre, but the fish curry was swimming. I don’t know why they’d swamp a delicate protein like that but you really had to bob around in this pool of coconut cream sauce to find anything to eat. You would call it a soup if it weren’t so rich. They may need to rethink that one. A rice noodle salad came with fat noodles and with the broccoli charred in places to add an extra layer of flavour. It was served next to a bowl of chilli dressing — I’m unclear whether this is a standard feature or because we looked like we might need some more flavour bang. Beer is the best choice for this food, I’ve decided, and there are a couple of very good ones on the list here. You can be in and out in about an hour and I’d be surprised if there was anything you didn’t like. Best of all you’ll spend about half what you would at Moochowchow. Put the extra on your mortgage or, even better, go twice.
meluka.co.nz
Cuisine: Thai Phone: (09) 360 8080 Address: 4 Brown St, Ponsonby Drinks: Fully licensed Reservations not accepted From the menu: Green papaya salad $15, crispy squid salad $18, charred rice noodles $18, beef cheek laksa $20, coconut curry of smashed prawn and fish $28 Rating: 16/20 Score: 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.
The interiors and the squid salad on the menu at Go Go Daddy restaurant. Pictures / Rebecca Zephyr Thomas
Time to follow your dream? 15%
FF LIVINGroom
Study Cookery Part Time
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RECIPES
GARDEN
FRESH
Crisp and flavoursome, Angela Casley proves vegetables can be good for you and interesting to eat
T
hank goodness the days have long gone when vegetables were overcooked, soggy and tasteless. Today, we celebrate our greens in so many ways. I eat a vast amount; there’s nothing I love more than my plate piled with crisp and colourful vegetables. Given that there are so many ways of eating vegetables, there really is no reason to exclude them from our diet. Eating what is in season is sensible and keeps costs down. Even better, grow your own, you will be surprised what you can fit into a small vegetable garden or some pots on a terrace. It isn’t difficult and is most satisfying. For this simple tempura recipe, you can use an array of vegetables. I have opted for broccoli and served it with a quick-to-prepare pea dip. This makes a tasty nibble or can be served with lunch. There is no excuse not to grow your own spinach — it’s so easy. There’s nothing better than picking a few fresh leaves to add to breakfast smoothies, salads or bakes, such as this one with salmon. This is one of my favourites. Serve it warm from the oven with a slice of fresh bread. Aubergines are simple to prepare. Today’s take on baba ganoush includes fresh, chopped tomatoes and olives. Serve it with grilled chicken for a meal, on crackers with a glass of wine, or add to a salad instead of dressing.
Broccoli Tempura with Pea Dip
Serves 4-6 Pea Dip 1 cup cooked peas 1 clove garlic 1 tsp lemon zest 1 Tbsp lemon juice ¼ cup Japanese mayonnaise Tempura 80g plain flour ¼ tsp salt 1 Tbsp cornflour 200ml ice-cold water 1 head broccoli cut into strips Oil for cooking
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Food stylist / Angela Casley. Photographer / Babiche Martens.
1. First make the pea dip. Blend together the
peas, garlic, zest, juice and mayonnaise. Place into a small serving bowl. 2. Make the batter just before cooking the broccoli. In a bowl sift the flour, cornflour and salt. Whisk in the water until the batter is formed. A few lumps are fine. 3. Heat 4cm of oil in a medium pot. Dip the broccoli into the batter, let the excess drip off and place into the oil for 1 minute, turning for a further 30 seconds until cooked and golden. 4. Serve hot with the pea dip.
Spinach and Salmon Bake
Serves 4 2 cups cooked spinach (400g uncooked) 1 clove garlic, crushed 6 eggs ½ cup cream or sour cream ¼ tsp nutmeg ½ cup basil leaves and few for garnish 1 cup grated tasty cheese Salt and freshly ground pepper 100g cold smoked salmon 1. Preheat oven to 170C. Grease four cup dishes. 2. Squeeze any excess water from the spinach
then stir through the garlic. 3. Whisk the eggs with the cream, nutmeg, salt and pepper. Fold through the spinach, basil and cheese until well combined. Spoon the mixture into the ramekins. Dot two or three pieces of salmon into each dish. Bake in the oven for 20 minutes until they are just set. 4. Serve warm, garnished with a few basil leaves.
Twist on Aubergine
Serves 4-6 1 aubergine 1 clove garlic, crushed 2 Tbsp lemon juice 1 Tbsp olive oil ¼ cup Greek-style yoghurt Salt and freshly ground pepper to taste 2 small tomatoes, quartered ¼ cup Kalamata olives, roughly chopped ¼ cup chopped mint Fresh bread to serve 1. Over a flame on a gas ring or barbecue char the aubergine on all sides. Allow it to cool enough to handle, split down the middle and scoop the centre out into a bowl. Discard the skin. 2. Add the garlic, lemon juice, oil and yoghurt. Mash with a fork and season to taste. 3. Stir through the tomatoes, olives and mint. Season with salt and pepper. 4. Serve with freshly sliced bread. For more, see Viva.co.nz/Recipes
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