Journal
Sustenance
The Great Sans Easter Hunt
We've collaborated with Flint Chocolate to make Sans Serotonin — a super decadent 70% cacao bar handmade right here in Tāmaki Makaurau. We're popping a bar in every order — and — one lucky unwrapper might even find the Golden Ticket and win a years supply of Sans.
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Ask Lucy
How do you make hair less frizzy?
The good news on frizz: it's surprisingly easy to solve.
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Sustenance
Saffron, Fig, Mānuka Vinegar
We blend dark purple figs with two sacred and golden ingredients: saffron and honey for a delicious floral flavour combination.
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Sustenance
Master Tonic
Give your system a kick with this immune-boosting, natural anti-viral and antibacterial master tonic.
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Sustenance
Heirloom Recipes 06. Palisa Anderson's Stuffed Bitter Melon in Chicken Broth
We asked Palisa Anderson, second-generation restaurateur of Chat Thai, if there were any family dishes that still linger on her mind: triggered by aroma or ingredient and nurtured by the preparation. Her answer was Stuffed Bitter Melon in Chicken Broth.
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Sustenance
Pickled Georgian Tomatoes
King of zing — these pickled green tomatoes contain all the nutritional and digestive benefits of a traditional ferment, but without using any sugar.
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Sustenance
Breathe Easy Juice
It is said that we take over 20,000 breaths each day. Whether we are breathing for deep rest or for an endorphin hit, if the past few years have taught us anything, it is to look after our lungs.
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Sustenance
Pineapple Fire Vinegar
The ultimate tool to give a kick to the palette and balance the body’s pH levels, both inside and out.
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Sustenance
Heirloom Recipes 05. Miyeok-guk by Jiho Yun
In Korea, Miyeok-guk is eaten for birthday breakfast, as a celebration of one’s mother. This sentimental dish was brought to our attention by our friend Jiho Yun, who has been nourishing herself with her family’s recipe for Miyeok-guk since the arrival of her daughter.
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Sustenance
Heirloom Recipes 04. Kenchinjiru by Akiko Kurematsu
Inspired by recipes that women in her lineage used to cook from, Akiko Kurematsu has created her own cookbook titled The Mother Tongue, in which she adapts each heirloom recipe to better suit how our current generation prefers to eat – more local, sustainable, and aware. Akiko guides us through the preparation of Kenchinjiru: a warming, nourishing winter soup that is at the heart of Japanese home cooking.
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