Journal
Sans Woman
Mary Minas and Freya Berwick
Asking what the term ‘wellness’ really means in today’s climate, founders Mary Minas and Freya Berwick of Melbourne-based contemporary bathhouse and spa Sense Of Self are bringing the centuries-old art of bathing and healing under a modern lens.
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Sans Woman
Our Spring Prescription Kit is here!
We’re out of the woods and into the meadow! Spring is finally in the air. We’re excited to acknowledge this seasonal shift with our infamous Spring Sampler...
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Sustenance
Heirloom Recipes 07. Fanny Singer's Summer Salad
It could be tricky to separate author Fanny Singer from her mother, renowned chef Alice Waters, founder of restaurant Chez Panisse in Berkeley, California. So, what does one absorb when they are guided through their years by Alice Waters?
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Ask Lucy
Why is my skin so dry and dull right now?
Hint: It’s something that’s not in the air.
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Sustenance
Foraged Forest Tea
Picking tea leaves from the wild is beautiful way to connect with our whenua, taking only what is needed, honouring ancient practises of sustainably while enjoying the veritable treasure trove of benefits growing in our backyards...
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Sustenance
Cannellini Bagna Cauda
An Italian classic with Cannellini beans for extra oomph.
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Sustenance
Persimmon Vinegar [gam-sikcho]
Sweet and punchy Persimmon Vinegar, or gam-sikcho (감식초), is a kitchen staple in Korean cuisine.
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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
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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