Uh Huh Honey

Photography by Marie Valencia


25 year old graduate scientist and Nutritionist Emily White has beekeeper for a partner, so she was already using Manuka Honey in errrrting from baking to natural skin remedies when she thought to use it in a natural hair oil.

The market’s full of with hair oils that have a laundry list of synthetic ingredients, including silicones (coats your hair for superficial shine) which aren’t great for the hair or the environment.

After just shy of 6 months of development, formula refinement and testing (on all different hair types and conditions – people not animals), Comb was launched.

The result is a 100% natural, moisturising and nourishing hair oil, with a formulation of all good things, including Broccoli Seed Oil (boosts shine), Coconut Oil to penetrate the hair follicle and prevent breakage and Jojoba Oil for deep hydration. Of course, Manuka Honey’s the queen bee (sorry) here, because it’s a natural humectant – meaning it attracts and traps moisture, to hydrate without greasiness. The Manuka Honey in Comb is delivered to your hair via Extra Virgin Olive Oil – they infuse the honey in the EVOO over an extended period, to draw out the aroma and the beneficial properties of the honey. Comb also contains pure Manuka Oil sourced from New Zealand’s East Cape, where it’s known for especially high levels of antimicrobial triketone compounds to soothe and nourish hair.

Of course, it was the packaging that first grabbed my superficial interests – I love the glass bottle with its minimalist-but-modern form and style. But after Em sent me a bottle to try on my own uncooperative Beetlejuice frizz-fest, I can report back that it’s as good as it looks. Also, disclaimer: This is not a sponsored post (I’d always tell you if it was) – its just awesome.


Like to win yourself some Comb? A bottle for you and one for a friend? Uh huh honey!

Just head here to our Instagram, and tag a friend in a comment, and you’re in the draw
Enter as many times as you like .


Comb online store  /  Comb Instagram


Beauty Inside and Out

Intensive Omega Treatment Oil packed with essential fatty acids for intensive hydration. Use on its own or add a drop to your moisturiser for a boost of lipids

The Multi-Vitamin Body Oil has a gorgeous bespoke scent (green fig and tea leaves) that Maryse had specially formulated Grasse, France

Some of the most beautiful skincare packaging I have ever (ever ever) seen.

Illuminating dew for your glow up

The brand’s debut product is a potent blend of botanicals designed to keep skin supple and soft, hydrating and conditioning whilst also delivering powerful antioxidants.


Come for the stunning minimalist packaging, stay for the even more stunning formulations inside.

While natural beauty specialist Maryse O’Donnell loved the skincare brands she worked with over her career, she felt there was something missing – a space for super effective, natural and organic skincare preparations, made in New Zealand. So she created them herself – formulating a family of eight products each packed with highly-concentrated, highly-nutritive ingredients from nature.

Ingredients like manuka leaf – harvested from wild-growing native manuka trees here in New Zealand. Manuka leaf is exceptionally antibacterial and massively beneficial for the skin due to its detoxing properties – it’s included in the Maryse exfoliating polish.

Even as the brand has grown (now sold internationally – including in the US, Switzerland and Australia) Maryse still formulates everything by hand herself, in small batches, right in her studio in Ponsonby, Auckland. She is currently deep in development on new lip and cheek tints in various shades – all organic, super subtle yet buildable colours, for a hint of glow in a pink and apricot hue. Yes please!

The packaging was designed by Maryse’s partner, Art Director Campbell Hooper. Maryse wanted the brand to feel simple yet effective, clean, and modest – no tricks. Just like the skincare inside.

Maryse Beauty website  /  Instagram


Maryse is available online from our friends at Blackbird Goods, as well as from Everyday Needs and Simon James Design. Contact Maryse for your closest international stockist.

Image via Blackbird Goods, our fave NZ stockists of Maryse


The Art of Simple

Easing you into the working week with a new book devoted to something I wholeheartedly embrace – consciously choosing a simpler, calmer way of life.

A few years ago, New Zealand author, photographer and mum Eleanor Ozich moved – with husband Valentin (founder of international lifestyle brand I Love Ugly) and their young family – to the outskirts of Auckland. Eleanor was determined, despite their demanding creative careers, to choose a stress-free, present lifestyle. Since then, by adopting new routines and rhythms, she’s discovered for herself an entirely new way to live – one filled with balance, happiness and more time and energy to appreciate not just family, friends but even the not-at-all-ordinary ordinary moments in life. All whilst still running her loved lifestyle blog and business.

Photography by Jonny Scott

All photography (except where noted) by Eleanor Ozich

In The Art of Simple, Eleanor’s third published book (her cookbooks My Petite Kitchen and My Family Table are bestsellers), she shares her ideas for living a slower, simpler life. Along with loads of (simple) recipes for delicious and nourishing meals, there are practical ideas for decluttering your home, bringing order and presence to your day, calming night-time rituals, methods for making natural beauty products and household cleaners, and lots more. The chapters are Change / Wake / Simplify / Cleanse / Cherish / Explore / Share / Rest. Dunno about you, but just reading those verbs in that order lowers my blood pressure.

P.S, Pen-pals: I love the smaller hardcover style – it feels like a book you’ll keep and refer to for years to come, but in a size that’s perfect for your bedside table.

You can buy The Art of Simple at Eleanor’s website – or where good books are sold.




The Forest Cantina – Home

We first featured Wellington cook Unna Burch in March 2014, when she was relatively unknown. We could tell back then – spotting her recipes and food styling on Instagram under the name The Forest Cantina – that she was someone very special, someone whose raw creative talent, down to earth authenticity, and passion for her life and work is both undeniable and magnetic.

Since then, Unna has grown and grown her following. As The Forest Cantina, she has run styling workshops up and down the country, created unforgettable dining events, worked with some of this country’s best new-gen food producers and other artisans, and become a published author. Last year, Unna set out to create a second cookbook, but this time to self-publish so she could have complete creative control over the project. She launched a Kickstarter campaign to fund it, which I find courageous in and of itself. What if people don’t want to give you their money? What if no-one gets what you’re trying to do? Well they did and they do, and they backed her, along with photographer Bonny Beattie, to create The Forest Cantina – HOME, which has just launched.

The Forest Cantina – HOME

Unna Burch in her Wellington home (fringe game strong)

Backyard bees, a family flock, and homegrown health foods

The new book includes ideas for grazing tables and events

The Project

How long did the book take to create? 
It took around 13 months of planning and production and two months plus of post book organising – things like media and press, the big send-out, all that kinda of stuff. I was working on the book 6-7 days a week when it was in full swing. Now I tend to just work on the post production stuff when the kids are at school. Back to a balanced life now – its great! Noooo mooooore books – haha!

How did you decide which recipes would make the book?
I had recipes that I really wanted to add, recipes that I have been cooking for years and loved and then also recipes from family and friends that were special to me and I wanted to share too. I then balanced out these core recipes with brand new recipes. For example, it was important to me to include my Nanny’s beetroot relish recipe, but it couldn’t be the only preserve, so I added a Cranberry and Jalapeno jelly (perfect to eat with cheese and crackers or glazing a Christmas ham) and Mango chutney (which can be eaten on its on added into other recipes in the book like the Meatloaf or Chicken meatball sushi bowl recipe). I looked for a balance of red meat, vegetarian, chocolate desserts, fruit desserts etc; and a balance in terms of how long things took to make – some quick and easy – some that took a little longer; and a balance with healthy vs ‘cheat day’ meals. It took a lot of planning and consideration but at the end of the day I created a book of food that I love – I wanted to be true to that.

From the Breakfast section. Unna’s uses ceramics from Wellington maker Wundaire.

Image from the edible flowers guide

Sweet styling (sorry about that, had to be done)

How about recipe testing?
For the testing, I had put a post out on my social media asking for people to be a recipe tester. I had over 60 replies in 30mins, so had to take the post down. It was so cool that so many people wanted to be apart of this book – I felt really chuffed! I chose the first 10 people who emailed me. When a recipe was ready, I emailed the group of recipe testers a description, a photo of the completed dish and any special equipment they might need. The first 3 people to reply with a ‘yes’ tested that particular recipe. And the process was repeated until they were all done. They helped me eliminate a few recipes, tweak the good ones (if needed) and get a realistic time frame for how long it took to make. Invaluable help! It really was amazing to have their help and feedback!

Tell us a little more about self-publishing…
So self-publishing meant I had to organise the entire book. The funding for it (I crowd-funded via a Kickstarter campaign), who my team was going to be (lifestyle photographer, graphic designer, copy editors, recipe testers), who was going to print the book, and then all the important stuff like cover, paper stock – all that stuff, right down to all the little things that people might not even think of like who was going to distribute the book for me and sell it on my behalf right down to getting a bar code! (I think my next book should be about how to write a book! haha)

I don’t know if I should, but I judge people by their picnics

The Book

To start with, it’s delicious to look at and to touch, with its de-bossed hard cover (and de-bossed spine too, because #itsthelittledetails). She’s pretty chunky at 288 pages, and has not one but two ribbon markers, sexy 140gsm matte paper stock (we care about these things, guys) and beautiful lifestyle photography thanks to Unna’s creative collaborator, Bonny Beattie.

There are 80 recipes, every one with a styled photograph alongside. The recipes range from healthy weekday ideas, tapas, homemade condiments to add that 5% of magic to your meals, not-your-av-salads, dinner party showstoppers, treats for cheat days and (loads) more. All the recipes are inspired either by Unna’s family favourites growing up, by her travels, or from restaurants in Wellington city.

Perfect pie crust

Nanny Kui’s beetroot chutney

Angus beef, blue cheese, pear and pancetta burgers

Chicken meatball sushi bowl

Bao buns

She’s also included a Guide to Suburban Self-sufficiency in the back, sharing her knowledge on the basics of urban bee-keeping and honey harvesting, raising your own chickens, growing an organic edible garden, and more.

Vegos – there’s a full list of recipes that work for you in the index, and every recipe includes a timeframe. Unna’s thought of everything!


You can buy The Forest Cantina – HOME online here (free international shipping!)
or if you want to touch and leaf-through and smell the new-book-pages first,
you can find a NZ stockist near you here.

© The New