Chef Makoto Tokuyama is passionate about the environment, because it is the source of the ingredients that define his cooking. 

Makoto Tokuyama cooks with the finesse of a surgeon. He uses his knife with the precision of a scalpel as he slices snapper for sashimi. His steel chopsticks are like tweezers as he places the final garnish on the dish before it is sent into the dining room of his restaurant Cocoro.

Tokuyama was raised

Sam Birch is a man of the sea. Every day he gets to share the ocean with New Zealanders.

Even in early October, Sam Birch has a tan and freckles. His hair is tinted golden by the sun and salt, his beard is rugged. A surfer and a fisherman Birch has a deep connection with the ocean. Growing up in Leigh, a small fishing village an hour north of Auckland that sits on the cliffs above the Hauraki Gulf, he was born with a bond to the sea.   

We’ve often been asked when we would launch a Barkers for women, well that time is more or less here. As you may know last year Barkers acquired the brand Max, so we thought we would share with you the exciting radical reinvention of Max; we call it an icon reborn.

It’s been a long and boring winter – seize the summer with a bold print and let them know what time it is and who is in charge.

Whoever said the meek shall inherit the Earth clearly didn’t know a thing about fashion. Jesus was it? The man wore rags. You can do better, and you must. When it comes to looking good, victory belongs to the brave. Throw off your chains, ditch the monochrome, and this summer roll the dice on a wild print. With the right pairings, you

As well as just buying less stuff in the first place, and using it again when you can, recycling is an objectively great thing to do. Obviously. It’s also … very complicated. Partly because we wily humans have invented so many ways of wrapping stuff up in other stuff, and partly because every council differs in what they’re able to process. Here, we’ve done our best to come up with a few tips that hold (mostly) across the board. 

PIZZA BOXES

To get a black belt you kick the bejesus out of a bunch of people, right? Jump around a lot, bust out some hiya? Hardly. 

Sensei Rick Harding (52) knows a fair bit about the hallowed black belt and what it takes to earn one. Harding became a black belt in 1989 and now runs the Seido Karate club in Tauranga, in an effort to give back to the martial art that is his passion. While training others, he has kept moving up the advanced ranks himself. Last year he