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Photograph courtesy of Sara Kickmayer Six emerging designers from six countries have been recognised at this year’s iD International Emerging Designer Awards, in partnership with Otago Polytechnic.The Otago Polytechnic First Place was awarded to Sara Kickmayer, Institut Français de la Mode, France. Sara’s collection ‘Real Utopia’

Harvest to Hand founders (l-r) Dylan Pearce, Sara Ellis, Ian Ellis Holleigh Ellis wanted to put her brain, and her background, to good use. A food science and marketing university graduate, she saw huge potential in developing delicious and nutritious hemp products, right off the family

Who knew chicken-free chicken katsu could taste so good! And with 62 per cent more protein than fresh lean skinless chicken breast, it's good for your health too.Created for carnivores and herbivores alike, here's another mouthwatering, vegan, gluten free, high protein recipe from food innovation company,

Sharing a commitment to circularity and uncompromising quality, Standard Issue have teamed up with bespoke leather goods label Yu Mei to design a capsule of luxurious knitwear, originally debuted at their AW21 Digital Runway Presentation.The limited release collection fuses Standard Issue’s history of quality craft

This year’s Matariki festival kicks off on 19 June with plenty of exciting, informative and downright beautiful events throughout the country. A time to gather with family and friends to reflect on the past, celebrate the present, and plan for the future, we've picked a

Main image: Videris models Kama and Tiare embody the message that there’s nothing sexier than a person who feels comfortable in their own skin. Cast your mind back to  that iconic scene in Bridget Jones’ Diary when our loveable heroine jostles with the make or break decision:

Fashion and form collide in a Kiwi collab that makes a masterpiece out of humble mud.Arriving just in time for winter entertaining the collaboration between Jenny Drury, founder of New Zealand fashion label Ketz-ke and boutique ceramicist Yon Kavvas of Claybird features a chic serving

Chocolate lovers! Make your own delicious slices of chocolatey hokey-pokey goodness with this quick and easy recipe.Preparation time 45 minsMakes 24 servings Ingredients Base: 100g butter1 tin (395g) sweetened condensed milk140g Whittaker’s 50% Dark chocolate250g plain sweet biscuits crushed (we used Griffin's Superwine Biscuits)½ cup desiccated coconut2 tbsp cocoa powder Icing: 250g block Whittaker’s Hokey Pokey Crunch Chocolate2 tsp coconut oil (optional) Method Grease and

Main image: Il Gattorpardo Nobody does soaring landscapes, azure waters, glorious architecture, mouth-watering pasta and sweeping romance quite like the Italians. And while we dream of hopping on a plane bound for Rome, the Studio Italia Cinema Italiano (Italian Film Festival) brings Italy to us.New Zealand’s

Main image: Salmon fillet with roasted pumpkin, fennel and parsley yoghurt To get more New Zealanders eating nutritious and tasty food, the Heart Foundation has partnered with My Food Bag and launched a delicious new range of heart-healthy meals.Developed with nutritional advice and expertise from the

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