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When we began designing Summer 15/16 we soon realised it was our 10th season and this formed the theme of the range which is titled ‘Ten to Ten’. A graphic black and white print has always been the cornerstone of our design so we thought, what better way to celebrate 10 seasons than to combine all our previous graphic prints into one super print. It will be available in a 100% cotton knit and a 100% silk georgette.

We couldn’t be happier with the result, put together by the always incredible Jessica Moore from Scizzorface.

New season will start arriving in stores this month so don’t miss out!


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Current beauty faves





This is a powder highlighter which is perfect to sweep on the tops of your cheekbones for glowing skin. This one is so fine and doesn’t have any glittery bits in it which is a tick in my book. I have it in the shade Moonstone which is a pale gold/champagne colour.



I don’t know who would wear eyeshadow for 24 hours straight but if you want to this is your best bet! The shade I love is Bad to the Bronze which is actually more of a taupe-ish colour.



I have never used any of MAC’s skincare until this. I only use this in the morning and it just gives the best base ever for my concealer to go over making it crease less and much easier to apply. It also feels super moisturising.



This is such a great bronzer as it is completely matte and it just goes on and blends out so well. Highly recommend.



Benefit are famous for their brow products and I can understand why. I’ve been using this for almost a year and I think I would cry a thousand tears if they stopped making it. It makes your brows look so much fuller, sets them in place and lasts all day long.



Julia and Libby Chocolate Bounty Balls



These Chocolate Bounty Balls from Julia and Libby are seriously amazing. They taste just like a bounty bar – give them a try!

All photos from



For the filling –

1/4 Cup coconut cream

1 Tablespoon raw organic maple syrup

1/2 Cup raw cashew nuts

1 & 1/3 Cups of desiccated coconut (shredded also works)

2 Tablespoons of coconut oil

For the outside coating –

1 Tablespoon raw organic maple syrup

2 Tablespoons cacao powder

2 Tablespoons coconut oil

1/4 Cup desiccated coconut

NOTE: I actually found I needed slightly more coating ingredients but maybe I coat them too thick!



1 – Place coconut cream, maple syrup, cashews, coconut and coconut oil in a blender or food processor and blend until combined. It will be a paste like consistency.

2 – Roll the mixture into balls and place in the freezer on a lined tray. The mixture should make about 12 – 15 balls.




3 – Make the chocolate coating. Make sure the coconut oil is in it’s liquid state and combine with the cocao powder and maple syrup

4 – Take the balls out of the freezer and if they are hard enough dip them into the mixture and place back on the tray (if not hard enough put them back in the freezer for a few mins) When they have their first coat put them back in the freezer to harden

5 – Take them out and dip them in again to give them another coat – straight after you dip each one in a second time roll it in some desiccated coconut. (I used shredded coconut for this bit but whatever you prefer)

6 – Place them back in the freezer to harden up then eat. You won’t be able to stop at one!

For more great recipes check out


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We are very lucky to stock the beautiful candles from George & Edi of Wanaka. Their scents are to die for and will have your house smelling amazing boosted by their new room sprays and crème perfumes. We asked Sarah, the owner, a few questions about what she is working on right now and what she loves most about living in Wanaka.


Make sure you leave a comment down the bottom for a chance to win a candle, room spray and crème perfume all in the Peony scent.


How long has George & Edi been going and how did it come about?

Gosh it’s over three years now since we started. I took a year’s career break from my job in Melbourne and moved to Wanaka with the desire to start living a more creative life. I adore fragrance, it fascinates me, it captures my imagination, I love how we interact with it, how it can create a sense of home, something familiar and welcoming when we travel. G & E is about my passion for complex fragrances and how we live with them.


Home perfume room spray



We started with candles, as soy wax is a great carrier of fragrance and have added diffusers and room sprays to the range so you can layer up your fragrances. We have also just launched our crème perfumes, designed to be applied lavishly to your pulse points throughout the day.



Can you tell us a bit about the Maaike scent you created for us?

Peony is one of our top sellers, so for the Maaike customers, to make it even more special, we took out the blackcurrant note and added a few drops of aromatic Rose de Mai, which gives the fragrance the soft sweetness of a fresh bouquet of roses.


What are you working on at the moment?

Scarily the next project we are working on is Christmas 2015 – in June we start talking about all things festive, fragrance ideas, our packaging aspirations etc……it does seem fitting to work on Christmas when there is snow on the ground.


What is your favourite part about living in Wanaka?

It’s about lifestyle really – a stunning backdrop of mountains and a lake that changes with the seasons, great cafes, lots of other creatives call this town home, there are no big city distractions and of course the easy commute to work – what’s not to love – but shhh don’t tell anyone, we like to keep it a secret!


And because we are food obsessed what are your fave eating spots down south?

A regular haunt is Francesca’s – a warm, friendly Italian restaurant. It’s relaxed, has good food and consistantly so, every time you dine there it’s good and I appreciate how hard that is for a busy restaurant. This place is so popular with the locals you have to book ahead. When I have time to escape for a coffee, i enjoy going to Florence’s.

For a special night out it has to be Bistro Gentil – this restaurant gets five stars from me with creative chefs and a priceless view of the mountains and lake. The owner Luc is a passionate art collector, so the walls are filled with a feast of NZ talent and they have an excellent front of house team, the moment you walk through the door you are made to feel like you are visiting good friends – and the food, ooh the food – it is magnifique!!


For more info check out the George & Edi website or their facebook here

For a selection of products including the Maaike scent check out our store here









Tarragon Chicken

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This recipe comes from the cookbook ‘Food Worth Making’ by Sam Mannering and it was a birthday gift to my husband from some friends of ours. This recipe has become a firm favourite in our house it is just absolutely delicious and really easy  you have to give it a try!




Six chicken thighs, boned and skinned

2 tbsp flour, for dusting

Oil and butter for pan

Salt and pepper

Handful of tarragon (ok I have to admit that we actually replace the tarragon with thyme)

250ml dry white wine

120ml cream

Preheat the oven to 180 degrees

Dust the chicken in flour and season well. Get an oven proof pan going over a moderately high heat with a bit of butter and glug of oil. Add the chicken and fry until golden brown on  both sides. Remove to a plate. Add to the same pan the white wine and tarragon and reduce down a little. Add the cream and let it bubble up a bit.

Return the chicken to the pan and pop in the oven for a few minutes to reduce down a little bit. Taste, season and serve.

It is suggested to serve it with french beans and buttered rice.


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