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The Best Fringes for 2021 and How to Pull Them Off

Once getting a fringe meant that very specific, intensely-even, ruler-straight, eyebrow-brushing version that looked great when you left the salon but it’s perfection was quickly undone by the slightest gust of wind or glimmer of moisture in the air – god forbid you perspire. 

Okay yes, that type of fringe is definitely still happening and part of this trend, but in 2021 fringes – or bangs as they are sometimes known, particularly if you’re searching for inspo online – in general are what’s desirable. This good news is through, you can choose one tailored to what works for you. 

In summer if you need to restyle, don’t feel you need to do an entire head wash and style. 

Try spraying your fringe only with dry shampoo and massage in with your fingers before combing. 

Alternatively to minimise fringe separation or grease, bend over the sink and add a dab of shampoo to your fringe only, then rinse clear with cold water. Blast with a blow dryer, aiming the air flow from above, root to tip and back and forth for a quick straight look. 

If you’re wondering what might suit you, here’s a quick guide although don’t take it as gospel, if you’re feeling a specific style, your hairdresser will know how to tailor it to suit. 

  • Square or heart-shaped faces really suit a wispier, feathered fringe to add softness.
  • Oblong face shapes are a great match for blunt, even styles.
  • Round faces can get added dimension from side-swept or curtain fringes.
  • Oval-shaped faces are lucky and can pull off just about any type of fringe!

Here are some of the key looks to try

The curtain fringe

Springing from the above idea of soft texture and movement, plus potentially the lesser ability to visit the hairdresser in 2020, the curtain fringe is a slightly longer style you gently push apart in the middle – hence the name. It’s very non-committal and easy as it’s easily grown out and tucked behind the ears if you get a bit over it!

Instagram / @sammcknight1

Curly fringe

It is what it says it is. If you have very curly hair you might have never tried a fringe, or at least battled it daily with a straightener if you did, and then prayed for low humidity. Now, embrace it, but make sure you head to a stylist that knows how to cut curly hair, or you’re at the risk of ending up with a very short version!

Instagram / @goldenbarbie

Blunt fringe

The classic fringe that works great on thick hair types. The key is to keep it clean but don’t skip the conditioner, you don’t want fluffy flyaways. Once you’ve styled it a spritz with a lightweight flexible hairspray will also help keep it in place and looking shiny and chic.

Instagram / @hairbrained_official

Feathered fringe

The feathered, eyelash skimming fringe is one of the most popular styles right now, potentially because many celebrities use clip-in versions and they can be blended without appearing obvious, but it’s also a great option because it doesn’t need to look perfectly ‘done’ all the time and can also be worn swept to the side or easily clipped back. One issue is that it grows out quickly so you’ll need regular visits to your stylist to maintain the exact length you desire.

Instagram / @juliastegner

Micro fringe

The perfect gamine touch to a pixie crop or bob, the very short or ‘micro’ style is a more daring option, so make sure you’ve styled your eyebrows as they’ll definitely be on display. If you’re committing to this style for more than a month or two, a mini straightener can come in handy.

Instagram / @kuhahhtuh

Apéro chef Leslie Hottiaux’s Ultimate Dining Destinations in New Zealand

Wondering where the best chefs like to eat? Leslie Hottiaux, head chef of beloved Auckland French eatery Apéro, rounds up her favourite New Zealand restaurants. 

Gemmayze St, Auckland

If you’re looking for the best Lebanese food in Auckland, head to Gemmayze Street in St Kevin’s Arcade, says Hottiaux. “It’s always tasty and I have never left there hungry.”

Ahi, Auckland

With dishes like hangi paua, BBQ short-finned eel and wild fallow deer, Ben Bayley’s highly-anticipated Commercial Bay eatery, Ahi, is one of the restaurants Hottiaux can’t wait to visit. “I am pretty excited to eat Ben’s food again.” 

Photo by Manja Wachsmuth

Amisfield, Queenstown

“It’s been a few years, but Amisfield is still up there with one of the best experiences in New Zealand,” says Hottiaux. “Chef Vaughan’s creativity and passion in the kitchen is inspiring. He really takes the food to another level.”

Salty Pidgin, Wellington

When visiting Wellington, Hottiaux likes the seasonal menu and cosy atmosphere of Salty Pidgin. “JP out the front is probably the best in the business as a host and Amy’s food is nothing short of delicious.”

Photo by Jeff McEwan

Cocoro, Auckland

Ponsonby’s much-loved Japanese eatery is a favourite for Hottieux. “The sashimi platter is my absolute death row dish, but to be honest, everything here is so good,” she says. “Chef Makoto is a master, Ricky out the front is awesome, plus a great wine and sake list.”

Black Estate, Waipara

Winery and restaurant, Black Estate, is a must visit in the Waipara wine region, says Hottiaux. “The setting is a stunner, all the wines are delicious, the food is always tasty and host Pen really makes you feel at home.”

Looking for more dining recommendations? Hugo’s Bistro head chef Alfie Ingham shares his 10 favourite eateries in Aotearoa.